mango dessert

Just 3 offbeat ingredients add up to bring together this creamy delicious mango dessert.

3 Ingredients Mango Dessert

mango

grapefruit

coconut milk

In a blender, add coconut cream and mangoes. Blend on high speed until smooth.

Add the grapefruit, mango chunks, garnished with mint leaves and serve.

This easy dessert comes together in no time and is both light and luscious with tasty tropical flavors.

Mango passion fruit Eton mess

mango (or 2 if small giving approx 1 cup diced)

passion fruit (giving approx 1/4 cup passionfruit pulp)

heavy cream (240 milliliters double cream)

tbsp confectioner's sugar (icing sugar)

tsp vanilla extract

Peel the mango and remove the flesh from the stone. Cut the flesh into a relatively small dice.

Cut the passionfruit in half through the middle and scoop out the pulp with a spoon. Break up any larger pieces of pulp.

Break up the meringues into smallish pieces, roughly bite-sized.

Put the cream, sugar and vanilla in a large bowl and whisk until it becomes soft-peak stiffness. Fold the meringue pieces into the cream.

Divide roughly half of the mango between four glasses/serving dishes (around 2tbsp in each). Top with some of the cream-meringue mixture (using roughly half) then add another layer of mango, reserving a little for the top. Top with the remaining cream mixture then spoon over the passionfruit equally between each glass and top with the reserved mango pieces.

This tropical mousse is simple to make and contains no added sugar, proving that life without sugar can still be sweet.

Equipment and preparation: for this recipe you will need a food processor. 

This mousse provides 252 kcal, 1.8g protein, 16g carbohydrate (of which 16g sugars), 20g fat (of which 13g saturates), 4g fibre and 0g salt per portion. 

Sugar-free mango and lime mousse

leaf gelatine

mango (approximately 450 grams/1lb)

lime,

150 milliliters/5fl oz double cream

A sweet and tropical mango cheesecake that doesn't need baking, just a long chill in the fridge. It is important to use tinned alphonso mango purée in the cheesecake filling as it has a perfectly sweet flavour and silky-smooth texture. 

You will need a 20cm/8in springform cake tin.

Mango cheesecake

tsp sunflower oil, for greasing

180 grams/6¼oz digestive biscuits

unsalted butter, melted

cinnamon

¼ tsp ground cardamom

75 grams/2¾oz white chocolate,

leaves platinum grade leaf gelatine

full-fat cream cheese

75 grams/2¾oz caster sugar

vanilla bean paste

mango purée

150 milliliters/¼ pint double cream

leaf platinum grade leaf gelatine

unwaxed lime, juice only

mango,

It is easy to make this quick luscious mango mousse dessert without much effort. So perfect to serve this lovely chilled dessert to your loved ones!

Mango Mousse

chocolate

g butter

mango flesh (chopped)

45 g caster sugar

g non-dairy cream

g plain yoghurt

lemon juice

gelatin powder

whipping cream

120 g mango flesh (chopped)

tbsp caster sugar

tbsp gelatin powder (plus 1 tbsp water or 2 gelatin sheets)

Biscuit crumbs - Grease the sides of a 6 inch removable square cake pan and line the bottom with parchment paper. Blend biscuits coarsely and mix well with melted butter (add little more butter if you find the crumbly biscuits are too dry). Pressing the biscuit crumbs with your hand at the bottom of the lined cake pan. Place the whole pan in the refrigerator for later use.

Mango mousse - Soak gelatin with  water in a heatproof bowl for 1 minute. 

Place chopped mango, sugar, non-dairy cream, yoghurt and lemon juice into a food processor and blend to smooth. Then pour into pot under low heat, keep stirring mixture to a boil. Add soaked gelatin and stir well till melted and stirring for another minute and off heat. Strain mango mixture through a sieve and leave to cool.

Whisk dairy whipping cream to peaks form. Pour mango mixture into the whipped cream and fold well.

Then pour mango mousse into prepared pan and smooth it with a spatula. Then place it in the refrigerator to chill for at least 4 hours or overnight.

Topping - Soak gelatin with water for a minute. Blend mango, lemon juice, sugar to smooth. Then pour mixture into a pot and bring to a boil at low heat. Add soaked gelatin and stir well mixture for a minute and off heat. Cool down mango puree a little and gradually pour it on top of mango mousse. Gently shake the cake pan to distribute the mango puree evenly.

Chill mango mousse for several hours or until ready to serve.

Cut mango mousse into 8 slices and decorate as desired before serving.

This refreshing fruit salad is perfect to bring to summer al fresco gatherings when melons are at their peak. It can be made in advance and chilled, without the fruit going brown.

Each serving provides 110kcal, 2g protein, 20g carbohydrate (of which 20g sugars), 0g fat (of which 0g saturates), 7g fibre and 0g salt.

Chilled fresh fruit salad 

cantaloupe melon

mangoes

orange

papaya

passion fruit

raspberries

crème fraîche, to serve (optional)

Fresh, sweet, juicy mangoes sandwiched between two layers of crumbly, buttery pastry. These Mango Crumb Bars are super easy to make, and are the perfect dessert and snack!&nbsp;

Mango Crumb Bars

mangoes (small chunks) (2-3 mangoes)

sugar

tbsp corn starch

flour

tsp baking powder

tsp salt

unsalted butter

brown sugar

Pre-heat oven to 350 degrees F.

Cut mangoes into small chunks. In a bowl, combine mango chunks, sugar (use more if mango is not ripened) and corn starch. Mix well and set aside.

In a large bowl, combine flour, baking powder and salt.

Cut cold (important: make sure it is cold!) unsalted butter into chunks and add to flour mixture.

If using a food processor, pulse until small crumbs are formed. If using a pastry cutter, cut butter into flour mixture until small crumbs are formed.

Mix together wet ingredients - brown sugar, egg and vanilla extract. Then add wet ingredients into buttery dry mixture. Mix well - mixture should be slightly crumbly.

Bring ~2/3 of crumbly mixture to the bottom of a 8" x 8" baking pan lined with parchment paper. Press mixture onto pan to form a layer of crumb pastry.

Add mango mixture, and spread it out evenly.

Then sprinkle the top with the rest of the crumbles.

Bake in the oven for 35-40 minutes.

Remove from oven and let it cool for 5-10 minutes. Then lift parchment paper and bring pastry out from the pan. Let it cool for another 15-20 minutes.

Cut into 9 square bars. Serve and enjoy!

this was beautiful and delicious!! I substituted agave nectar for sugar and boy, I don't think eliminating the sugar was major as the mango was huge and very sweet on it's own. This is definitely a keeper.

I made this using Mangos I purchased from a local farm.  I only added 3Tbsps of sugar, but added a dash of cinnamon and ginger to the dry ingredients.  It was absolutely delicious.  The crumb crust is so good that I plan on using it as a base for different seasonal fruits.

These were a HUGE hit at our church event! Everyone kept asking for the recipe! Thanks for another tasty dish!

Simple and Delicious! Used a 7x11 pan, added 3T of sugar to mangos and added chopped walnuts to the top layer of crumble.  Took them to a party and they were a huge hit!

Simple, tasty dessert.  Made it and took it to a party -- everyone loved it!  Used very sweet mangoes so only added 3T of sugar to the fruit. Also used a 11x7 pan and it was fine.

I love the recipe and have made the crumble a half dozen times in the last month since my tree way over produced this year.
However, even when I follow the directions perfectly my dough turns out mushy and not crumbly, still tastes amazing and I will continue to make it as it also works well with frozen mangoes but I don't know what I'm doing wrong I'm using cold butter.

My whole family absolutely loves these mango crumb bars! Layers of deliciousness!

https://mediavine-res.cloudinary.com/video/upload/t_original/v1619890390/xbipsxjijfguipmjetuc.mp4

These crumble bars are the perfect dessert and summer sweet treat! Fresh sweet mango filling sandwiched between buttery, crumbly pastry.

This white chocolate and mango cake is not for the faint hearted. It's super sweet. You can use dark chocolate in place of the white which will lessen the sweetness, and swap the mango for berries or figs to really make this cake your own. 

Mango and white chocolate cake

225 grams/8 ounces butter, softened

caster sugar

free-range eggs

white chocolate

butter, softened

icing sugar

lemons,

250 grams/9 ounces mango, diced (approximately 2 medium mangoes)

tsp desiccated coconut, toasted

lime, finely grated zest only (optional)

Warning in advance: this cake is sweet. Super sweet, and so not for the faint-hearted. You can use dark chocolate in place of the white which will lessen the sweetness, if that is your preference, and swap the mango for berries or figs to really make this cake your own.

Mango and white chocolate cake with toasted coconut

Recipe video above. I adore the combination of mangoes, coconut and lime is a no-fail combination, and here it is in handheld bar form. The contrast of the crispy base and crumbly coconutty topping sandwiching the juicy mango layer is so good! I also like the texture the oats add, that it&#039;s not too sweet, and straightforward to make. Honestly, cutting the mangoes takes the most time!TOP TIP: Mango slices = terrific thick layer of juicy mango. Diced mango mostly turns into mush. Slicing wins!

Coconut mango bars with lime glaze

grams/ 1 stick unsalted butter

caster/superfine white sugar ((regular/granulated also ok))

flour (, plain / all-purpose)

oats ((Note 2))

salt

(400 g) mango slices (, 5mm/0.2" thin, 2 large-ish mangoes (Note 3))

cornstarch

icing sugar / powdered sugar ((Note 5))

lime

tsp lime juice (,

Melt butter, mix in sugar, then egg, then everything else. Press 1 3/4 cups into 20cm/8" lined pan. Toss mango filling ingredients, spread on base, crumble over remaining mixture. Bake 30 min. Cool, drizzle with glaze.

Summary:

Preheat oven to 180°C/350°F (160°C fan-forced). Grease then line a 20cm/8&quot; panwith baking paper (parchment), ensuring you have overhang so you can lift it out at the end.

Full directions:

Melt butter - Cut the butter into ~1.25cm/1/2&quot; chunks and melt in a microwave-proof bowl, or use a saucepan and stove. (Note 6)

Mix - Add the sugar to the butter and mix with a wooden spoon. Add egg and mix until smooth. Add remaining ingredients and mix until you no longer see flour.

Base & crumbs mixture:

Base - Measure out 1 3/4 cups (packed) of the mixture (the rest gets used for the topping). Spread into the pan and use your hands to evenly press it into the base.

Mango filling (do this just before use) - Put the mango in a bowl. Sprinkle over the sugar and cornflour. Use your hands to gently toss until evenly coated.

Assemble - Spread the mango evenly across the base. Crumble the remaining mixture across the surface, leaving spots of mango exposed.

Bake for 30 minutes until the surface is light golden.

Cool - Remove from the oven and fully cool in the pan (~ 2 hours) before lifting out using the excess paper onto a cutting board. (Speed things up: 30 min counter, 30 minute fridge).

Lime glaze - Mix the ingredients in a medium bowl, using extra lime juice 1/4 tsp at a time if needed until it&#39;s a honey consistency. Drizzle randomly across the surface. Leave for 10 minutes to let the glaze surface crust.

Serve - Cut into 12 squares (sensible) or 9 (greedy). Devour!

Assembling:

A delicious, simple recipe that can be served as breakfast, sweet snack, or healthy dessert.

Mango Chia Pudding

low fat coconut milk (or vegan milk of choice)

plant-based yogurt

maple syrup

mango (approximately 2 mangoes, peeled and chopped)

turmeric (optional)

chia seeds

Blend together the coconut milk, yogurt, vanilla, maple syrup, mango and turmeric if using.

Pour in the chia seeds, stir, then allow the mixture to set overnight.

Enjoy the next day or store in the fridge for up to 4 days.

This naturally sweetened summer mango granita is the perfect way to end a backyard dinner. This Italian dessert is a must try for any summer party.

3 Ingredient Mango Granita

mangoes (about 2 cups worth)

lime (about 4 tablespoons)

maple syrup (or to taste)

water

Wash and dry the mango. Peel the mango and discard the skin.

Cut the mango away from the pit and discard the pit. Chop it into small chunks. Place the chunks into a food processor or blender.

Using a nutmeg grater, get the rind off the lime and add it to the blender.

Cut the lime into half and squeeze all the juice into the blender as well.

Add the water and salt to the blender.

Blend everything so that it's finely pureed.

Place the blended mango into a freezer safe container and cover it with a lid. Place the container into the freezer and let it freeze for about an hour.

Remove it from the freezer and using a fork, scrape the semi frozen mango. Once all of it has been scraped, place it back into the freezer for another hour or so.

Repeat step 8 twice more.

Serve the frozen mango granita as a dessert on a hot summer day and enjoy it frozen.

This ‘Mango Sticky Rice’ Pavlova is a tropical twist on the classic Aussie dessert. With creamy coconut whip and juicy mango slices, it’s a crowd-pleasing showstopper for your next celebration.

Mango Sticky Rice Pavlova Recipe | Marion&#039;s Kitchen x SBS Food

egg whites (about 6 eggs)

tbsp cornflour

tsp white vinegar

coconut cream, refrigerated overnight

thickened cream

tbsp icing sugar

mangoes, peeled, stone removed, thinly sliced

(optional)

Mint leaves, to decorate (optional)

Step 1

The night before, place the can of coconut cream in the fridge to chill. This helps separate the firm cream from the liquid.

Step 2

Preheat your oven to 120°C (250°F). Line a large baking tray with baking paper and trace a 20cm circle onto it. Flip the paper over so the pencil mark doesn’t transfer to your pavlova.

Step 3

Using electric beaters, whisk the egg whites in a clean, dry bowl until soft peaks form. Gradually add the caster sugar, 1 tablespoon at a time, whisking constantly until the mixture is thick, glossy, and smooth (rub a little between your fingers. If it’s gritty, keep whisking).

Step 4

Gently fold in the cornflour and vinegar until just combined.

Step 5

Spoon the meringue onto the prepared tray, using the circle as a guide. Shape into a high dome with a palette knife.

Step 6

Bake for 90 minutes or until dry to the touch. Turn the oven off and leave the pavlova inside with the door slightly ajar for 2 hours, allowing it to cool completely.

Step 7

To make the coconut cream, open the chilled can and scoop out the firm white cream into a mixing bowl (discard or save the clear liquid for smoothies). Add the thickened cream and icing sugar. Whip with electric beaters until soft peaks form.

Step 8

Transfer the pavlova to a serving plate. Top with the coconut cream mixture, then arrange the mango slices on top. Garnish with blueberries and mint leaves if using.

Top 12 mango dessert recipes from across the web

The most viewed mango dessert recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

3 Ingredients Mango Dessert

Mango passion fruit Eton mess

Sugar-free mango and lime mousse

Mango cheesecake

Mango Mousse

Chilled fresh fruit salad

Mango Crumb Bars

Mango and white chocolate cake

Coconut mango bars with lime glaze

Mango Chia Pudding

3 Ingredient Mango Granita

Mango Sticky Rice Pavlova Recipe | ...

Top 12 mango dessert recipes from across the web

The most viewed mango dessert recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

3 Ingredients Mango Dessert

Mango passion fruit Eton mess

Sugar-free mango and lime mousse

Mango cheesecake

Mango Mousse

Chilled fresh fruit salad

Mango Crumb Bars

Mango and white chocolate cake

Coconut mango bars with lime glaze

Mango Chia Pudding

3 Ingredient Mango Granita

Mango Sticky Rice Pavlova Recipe | ...

The most viewed mango dessert recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine