mango dessert recipes

This No-Bake Coconut Mango Tart is a tangy summer treat that’s packed with sweet, juicy mangos! A creamy, fruity dessert that’s full of flavor but 100% fuss-free!

No-Bake Coconut Mango Tart

(180 g) pitted Medjool Dates

(40 g) shredded coconut

(70 g) rolled oats, gluten-free if necessary

salt

full-fat coconut milk,

mango

(60 ml) agave

lemon

vanilla extract

Optional: 1/8 teaspoon ground cardamom

Optional: fresh mango,

Prep: 

grease a 9&#8243; tart pan and set aside. Transfer the dates to a bowl and cover with hot water; let soak for 5 minutes, then drain well.

Make the Crust

Put the dates in a food processor with the coconut, oats, and salt and process until a thick dough forms. Spread the dough evenly across the bottom of the tart pan, making sure to come up the sides as well. Set aside.

Make the Filling: 

In a high-speed blender, add the coconut cream, mango, agave, lemon juice, vanilla, salt, and optional cardamom. Blend on high until a thick and creamy consistency forms, then transfer to the tart pan and smooth with a spatula.

Freeze &amp; Serve

Place the tart pan in the freezer for at least 6 hours, or until the filling is frozen. Let sit at room temperature for a few minutes before serving and slicing.

This is delicious! I subbed maple syrup for the agave because I didn't have any on hand. I will definitely make this again. I also look forward to trying some of your other no bake desserts.

I made this tart and oh my god! My family absolutely loved these. This recipe was so simple a 12-year-old child like me could make it too. Since I am not vegan, I substituted coconut cream with soy yoghurt and added some cinnamon and cocoa powder and it was the best no-bake dessert. I hope you make more no-bake recipes in the future. Lots of Love from India.

My whole family loved this. Thank you! Thanks

https://content.jwplatform.com/videos/Z7c9VIBa.mp4

This No-Bake Coconut Mango Tart is a tangy summer treat that’s packed with sweet, juicy mangos! A creamy, fruity dessert that’s full of flavor but 100% fuss-free and vegan!

Make the best egg-free no churn mango ice cream. Creamy, delicious, rich and no ice crystals. You can also make this in a ice cream maker or a blender.

Mango Ice Cream Recipe

(16 oz) heavy cream ((whipping cream

(360 grams) mango puree ((from sweet ripe mangoes))

milk powder ((dried milk powder))

Chill the bowl, beater, condensed milk and heavy cream overnight. Freeze a metal tray for atleast a few hours.

Peel and chop 2 to 4 mangoes. Puree them in a blender until smooth. Measure 2 cups of puree and pour to a large mixing bowl. (refer notes for tips)

Add milk powder and mix well. Pour chilled condensed milk and mix until combined. [Start with a lower amount of condensed milk, about ¾] Refrigerate this.

Pour whipping cream to the chilled mixing bowl and begin to whip on a medium speed until you see soft peaks. You can use a electric hand mixer or a stand mixer.

It takes anywhere from 6 to 8 mins depending on the temperature. Mine was done in 9 mins. Make sure you don&#39;t overwhip.

Add a ½ to ¾ cup of whipped cream to the mango condensed milk mixture. Gently fold just until combined. Keep adding more whipped cream to the mango mixture &amp; combine. Repeat this mixing in batches until both are combined and you see no streaks of cream.

Pour this to the freezed metal tray and press down a parchment paper. Cover &amp; refrigerate the mixing bowl for later use. Freeze it for 4 hours.

After 4 hours, add it back to the cold mixing bowl (from the refrigerator) and whisk the mango ice cream until really smooth for 2 mins or so. (do not overdo). Once it is smooth, pour it back to the tray, press down the parchment paper and freeze just until set, for 8 hours.

When you are ready to serve, rest the ice cream on the counter for 5 mins. Scoop mango ice cream and enjoy it! It is good to finish the tray of ice cream or level the leftovers with a spoon and press down the parchment paper.

How to Make Mango Ice Cream

Freeze a metal tray overnight to freeze the ice cream. Add 1½ cup chopped mangoes and ½ can of condensed milk to a blender and blend until smooth. Make sure there are no chunks. Sprinkle ¼ cup milk powder and gently incorporate it into the mango puree until smooth. Chill this in the fridge for 1 to 2 hours until really cold.

Transfer the mango puree to a mixing bowl. Pour chilled whipping cream to the blender jar. Using a pulse option whip the cream until soft peaks (thick and light). Do not overdo.

Mix together cream and the chilled mango puree. Transfer to a freezed metal tray. Press down a parchement paper or cling wrap over the ice cream.

Freeze it for 4 hours. After 4 hours, add it to the blender and pulse it until smooth. Pour back to the tray and place the parchment paper or wrap. Freeze until set, usually overnight.

Scoop the mango ice cream. To soften, simply leave it at room temperature for 5 mins, then scoop it.

To make in a Blender

I live in Norway, and the days are getting longer nearing the Summer Solstice. A few days ago I bought two large Pakistani mangoes; bit of a surprise. We normally don't find them in the supermarkets. I searched the internet for the mango ice cream recipe, and found your blog. Today, I made the ice cream exactly as instructed, and it was so good. I mixed the mango pulp with sweetened condensed milk in a Kenwood blender. It turned out beautifully creamy. I did not have the milk powder but it was not runny. Perfect ratio. To make sure that the cream freezes well, I mixed it in the mixer with a tablespoon of dextrose. That added volume. Mixed with the soft attachment and the mixture blended perfectly. Thank you for very detailed descriptions of freezing! Excellent recipe and advice!

I bookmarked this recipe last year and got to try twice so far. Turns out great and is much loved by my family. Is there a substitute for condensed milk? What changes should I be making?

I cooked my mango puree coz it was way too runny than what you used in your video. I followed the recipe for the rest. Turned out amazing and it definitely is so much better than the mango ice cream we get in tubs from the big brands. There were no ice crystals when we served it the following 3 to 4 days. We forgot the leftovers in the freezer and that had a lot of crystals. Used up that to make your mango shake. A 5-star favorite ice cream recipe.

Oh my goodness! This tastes so heavenly. I made it with canned mango pulp. Going to repeat it again because we love this mango ice cream

Oh this was a big hit with my family.  They finished it in 1 single day. Wedid not whisk it after setting. The army was waiting to attack. They brought home friends and it was done. This time my gals want to make it themselves. Thank you. 6/5

https://www.youtube.com/watch?v=T9vPQaTp4uo

Eggless Mango Ice cream made with condensed milk, heavy cream, milk powder and fresh mango puree.
For written recipe check my blog: https://www.indianhealthyrecipes.com/mango-ice-cream-recipe/

No-Churn Mango Ice Cream Recipe

This creamy mango pudding just might be the perfect summer treat! It&#39;s light, sweet, fresh, and bursting with the tropical flavor of mango. It&#39;s also dairy-free and vegan, and all you need are 5 ingredients and a blender to make it!

No-Cook Mango Pudding (5 Ingredients)

lime juice

¼ cup non-dairy milk (any variety)

raw cashews (see Notes)

2½ Tablespoons sugar (adjust depending on sweetness of mango)

vanilla extract, optional (clear/artificial or pure vanilla)

Blend

In a high-speed blender, blend the mango, lime juice, and milk until creamy.

Add the cashews and 2 Tbsp sugar, and blend until completely smooth. The mixture will get warm during blending, which is fine and actually helps thicken the pudding.

Taste

Taste for sweetness, and add more sugar and a few drops of vanilla, if desired. Tip: We prefer the taste of clear vanilla in this pudding and not too much. A small amount enhances the sweetness, but you don&#39;t want it be overpowering.

Chill

Divide the pudding among 2 or 3 small serving cups. Refrigerate uncovered for at least 2-3 hours before serving, or cover and refrigerate overnight.

Serve

Serve topped with freshly diced mango and vegan whipped cream, if desired.

quick and delicious! Love no cook desserts like this. Thanks Lori!

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No-Bake Coconut Mango Tart

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Top 3 mango dessert recipes recipes from across the web

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

Top Tags

No-Bake Coconut Mango Tart

Mango Ice Cream Recipe

No-Cook Mango Pudding (5 Ingredient...

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