mango desserts

So long, lemons: We replaced everybody’s go-to citrus in these delightfully dense squares, jam-packed with mango purée.

Mango Squares

cup g) unbleached all-purpose flour

g) sugar

tsp powder

(75 g) unsalted butter, melted

tbsp

cup ml) mango purée (see note)

cup ml) lemon juice

With the rack in the middle position, preheat the oven to 350°F (180°C). Butter and line a square 8-inch (20 cm) cake pan with parchment paper, letting it hang over two sides.

In a bowl, combine all the ingredients until the dough has a grainy texture. Lightly press into the prepared pan. Bake for 15 minutes and let cool.

Crust

Meanwhile, in another bowl, combine the sugar and cornstarch. Whisk in the eggs. Stir in the mango purée and lemon juice. Pour onto the crust. 


Bake for 20 minutes or until the filling is set. Let cool on a wire rack. Cover with plastic wrap directly on the surface of the filling and refrigerate for 2 hours. Unmould and cut into squares. 

Filling

J’ai bien aimé mais beaucoup trop de citron et on ne goûte pas vraiment la mangue. La prochaine fois je les ferai avec seulement un peu de jus de citron. Deux cuillères à table sera sûrement suffisant.

Délicieux! C’est un peu surette à cause du citron mais le goût est merveilleux, surtout en été! C’est un bon dessert à déguster après un BBQ!

Très bon et frais. Super dessert d'été. Le goût de la mangue est subtil mais bien présent et se marie à merveille avec le citron. À refaire.

Bonjour, Tout d'abord merci pour la recette. Je l'ai fait hier et on a aimé. Par contre,  je ne suis pas certaine si la croûte est supposée être dure ou c'estmoi qui a raté la cuisson?? !! J'ai suis pour une première fois dans ma vie :) la rectte à la lettre mais je ne suis pas sur si j'ai reussi la texture ou non. Merci!

Très bon, définitivement plus un « carré au citron » mais reste excellent.

Simple à faire et très bon, mais le goût de la mangue est vraiment subtil, voire un peu trop!!

Je suis entrain de préparer mes desserts de Noël. Si la mention - peut se congeler- n’est pas mentionné, cela veut dire que sa ne se congèle pas? A chaque fois je fais le tour des commentaires pour voir si quelqu’un a posé la question!
Il y a t’il une manière plus simple de le savoir?

Vraiment bon.  Pourrait on congeler ce dessert?
Merci de me répondre

Très bon comme d’habitude, facile à faire tout le monde en raffole.

https://cdn.jwplayer.com/v2/media/4Cj6lUN8

Peeling, Cutting and Slicing a Mango

Delicious, creamy and refreshing mango cake is the perfect dessert for parties, gatherings, and Ramadan!

No Bake Mango Cake

heavy whipping cream (cold)

mascarpone cheese (room temperature)

sweetened condensed milk

mango pulp (See Notes*)

graham crackers, 1 box

mango pulp,

To start, add the heavy whipping cream and mascarpone cheese to a bowl. Using a handmixer or stand mixer, whip on high speed for 5 minutes, or until soft peaks.

Add in the 1 and 1/3 cup mango pulp and the sweetened condensed milk.

Beat on high speed for another 8 minutes, or until everything is thickened. It won&#39;t be thick like normal whipped cream.

Line the bottom of your 9x13 pan with 1 layer of graham crackers. Brush each cookie with mango pulp. Now add a generous layer of the cream, and spread it evenly.

Repeat the graham cracker layers and the cream layers, and the final layer should be cream.

Using whatever remaining mango pulp, draw straight lines spaced out about 1 inch from eachother. Use a toothpick and drag it down the center of 1 line. Then for the next line, drag the toothpick the opposite way of the first one.

If you dragged from the top down, the second one should be dragged from the bottom to the top. Repeat until finished. Garnish with diced mangos. Let it refrigerate for a minimum of 3 hours to set.

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!

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!

This fluffy mousse is the perfect healthy treat to enjoy this summer! It&#039;s vegan, gluten-free, and super refreshing with its coconut and mango flavors.

Vegan Mango Coconut Mousse

mango chunks (fresh

heavy coconut cream (see notes for substitutions)

tbsp confectioner sugar

pistachios

In a food processor or high-speed blender, purée the mango chunks until smooth.

In the bowl of a stand mixer, beat together the coconut cream and powdered sugar until soft peaks are formed, approximately 5-10 minutes.

Gently fold in 1 cup of the mango purée using a spatula, being careful not to lose the air that has been whipped into the cream.

Transfer the mousse to clear serving glasses, leaving some space at the top.

Top each glass with a layer of the remaining mango purée.

Garnish with chopped pistachios and chill in the refrigerator for 20 minutes.

Serve immediately, or cover and store in the refrigerator for up to 3 days.

Creamy mini mango cheesecakes with a buttery cookie crust and fresh mango filling. These no bake cheesecakes set neatly, taste refreshing, and can be made ahead for an easy chilled dessert.

Mini Mango Cheesecakes (No Bake)

265 g cookies (any flavour)

butter

500 g cream cheese

sugar

vanilla

heavy cream

tsp gelatine (powder)

water (hot)

candy melts

mango (diced)

In a food processor, pulse the cookies until they turn into fine crumbs.

In a separate bowl, mix the melted unsalted butter into the cookie crumbs until they resemble wet sand. The mixture should hold together when pressed.

If using a silicone mould, press the crust mixture firmly into the bottom of each cavity, ensuring an even and compact base. If using cupcake liners, follow the same instructions.

Base

Place diced mango in a blender and blend until smooth. If using frozen mango, allow it to thaw before blending. Set aside.

In a large mixing bowl, add the cream cheese powdered sugar and vanilla extract, then mix until well combined.

Pour the mango puree into the cream cheese mixture and continue to mix until the mango is fully incorporated.

Dissolve the gelatin in hot water and let it cool slightly. Once it&#39;s cooled, pour the gelatin mixture into the cream cheese mixture along with the heavy cream and continue to mix until fully incorporated. (Not shown in the video. Refer to the recipe notes below).

For silicone moulds, fill each cavity with the mango cheesecake filling up to the top. For cupcake liners, carefully spoon the mixture over the crusts.

Smooth over with a spatula. (This can be seen in the video above the recipe).

Place in the freezer to set ideally, overnight.

Cheesecake

In a microwave-safe bowl, melt the candy melts in 30-second intervals, stirring between each, until smooth. Let it cool slightly.

Drizzle over parchment paper that has been draped over mini glasses to create a curved shape. Place glasses on a silicone mat so they don&#39;t roll. (This can be seen in the vidoe above the recipe).

In another bowl or tall stick blender jug, whip the heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form.

Remove the mini cheesecakes from the silicone mould or muffin tin.

Garnish with whipped cream piped with a large french star tip.

Add candy melt decoration, extra cookie crumbs and a piece of diced.

Refrigerate to thaw before serving.

Toppings

It looks so delicious.  Can't wait to try making it.

I can't wait to present these at Easter :)

These are the cutest! A lot easier than they look.

Easy yet delicious recipe that will have your guests thinking you’ve had your party professionally catered!

https://content.jwplatform.com/videos/xY9jyakJ.mp4

Top 6 mango desserts recipes from across the web

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

Top Tags

Mango Squares

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Top 6 mango desserts recipes from across the web

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

Top Tags

Mango Squares

No Bake Mango Cake

No-Bake Coconut Mango Tart

No-Cook Mango Pudding (5 Ingredient...

Vegan Mango Coconut Mousse

Mini Mango Cheesecakes (No Bake)

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