Venture beyond the ordinary with these 18 tropical mango dessert recipes that bring sunshine to your kitchen! Whether you’re craving quick treats or showstopping sweets, this collection celebrates mango’s juicy versatility. From creamy no-bake delights to baked classics with a twist, get ready to transform this vibrant fruit into delicious creations. Let’s dive in and discover your new favorite dessert!
Mango Sticky Rice
Naturally, we’re about to dive into a dessert that’s basically a tropical vacation on a plate—mango sticky rice, the sweet, creamy, and slightly chewy Thai treat that’ll have you forgetting all about your other life goals. It’s the kind of simple magic that makes you wonder why you ever bothered with complicated pastries, and with ripe mango season upon us, there’s no better time to get sticky. Let’s turn your kitchen into a blissful escape, one glutinous grain at a time.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
For the rice:
– 1 cup glutinous rice (also called sweet rice)
– 1 cup water
– 1 (13.5 oz) can coconut milk
– 1/4 cup granulated sugar
– 1/4 tsp salt
For the coconut sauce:
– 1/2 cup coconut milk
– 2 tbsp granulated sugar
– 1/4 tsp salt
For serving:
– 2 ripe mangoes, peeled and sliced
– 1 tbsp toasted sesame seeds
Instructions
1. Rinse 1 cup glutinous rice under cold water in a fine-mesh strainer until the water runs clear, which removes excess starch for a less gummy texture.
2. Soak the rinsed rice in 1 cup water in a medium bowl for at least 30 minutes (or up to 4 hours) to soften the grains—this step is non-negotiable for perfect chewiness.
3. Drain the soaked rice and transfer it to a steamer basket lined with cheesecloth or a clean kitchen towel.
4. Steam the rice over boiling water for 20 minutes, covered, until the grains are translucent and tender when pressed between your fingers.
5. While the rice steams, heat 1 (13.5 oz) can coconut milk, 1/4 cup granulated sugar, and 1/4 tsp salt in a small saucepan over medium heat, stirring constantly for 3–4 minutes until the sugar dissolves and the mixture is smooth.
6. Remove the steamed rice from the heat and immediately transfer it to a large bowl.
7. Pour the hot coconut milk mixture over the rice, folding gently with a spatula to coat every grain evenly, then let it sit for 10 minutes to absorb the liquid fully.
8. In the same saucepan, combine 1/2 cup coconut milk, 2 tbsp granulated sugar, and 1/4 tsp salt, heating over medium-low for 2–3 minutes until warmed through and slightly thickened, stirring occasionally.
9. Peel and slice 2 ripe mangoes into thin, even pieces, aiming for a vibrant yellow hue that signals peak sweetness.
10. Toast 1 tbsp sesame seeds in a dry skillet over medium heat for 1–2 minutes, shaking the pan until golden and fragrant, then set aside to cool.
11. To serve, scoop a portion of the coconut-infused rice onto each plate, arranging mango slices alongside.
12. Drizzle the warm coconut sauce over the rice and mango, then sprinkle with toasted sesame seeds for a nutty crunch.
Whew, you’ve just crafted a dessert with a luxuriously creamy texture from the coconut-soaked rice, balanced by the juicy, floral sweetness of fresh mango. The toasted sesame seeds add a subtle crunch that plays off the softness beautifully—try serving it slightly warm for an extra comforting vibe, or chill it for a refreshing twist on a hot day. Honestly, it’s so good you might start questioning why you’d ever order takeout again.
Mango Cheesecake
Mango cheesecake, you glorious tropical tease, is basically summer vacation in dessert form—a creamy, dreamy escape from reality that’s so good, you’ll forget your own name after one bite. It’s the sweet, tangy, and utterly irresistible treat that’ll have you questioning why you ever settled for plain cheesecake in the first place.
Serving: 12 | Pre Time: 30 minutes | Cooking Time: 60 minutes
Ingredients
For the crust:
– 2 cups graham cracker crumbs
– 1/2 cup unsalted butter, melted
– 1/4 cup granulated sugar
For the filling:
– 24 oz cream cheese, softened to room temperature
– 1 cup granulated sugar
– 1 cup sour cream
– 3 large eggs
– 1 tsp vanilla extract
– 1/4 cup all-purpose flour
For the mango topping:
– 2 cups fresh mango puree (from about 3 ripe mangoes)
– 1/4 cup granulated sugar
– 1 tbsp lemon juice
Instructions
1. Preheat your oven to 325°F and grease a 9-inch springform pan.
2. In a medium bowl, combine graham cracker crumbs, melted butter, and 1/4 cup sugar until the mixture resembles wet sand.
3. Press the crumb mixture firmly into the bottom of the prepared pan using the back of a spoon or measuring cup to create an even layer.
4. Bake the crust for 10 minutes at 325°F until lightly golden, then remove and let it cool on a wire rack. Tip: Don’t skip pre-baking—it prevents a soggy crust!
5. In a large mixing bowl, beat the softened cream cheese and 1 cup sugar with an electric mixer on medium speed for 3 minutes until smooth and fluffy.
6. Add sour cream, vanilla extract, and flour to the cream cheese mixture, beating on low speed just until combined, about 1 minute.
7. Beat in the eggs one at a time on low speed, mixing for 30 seconds after each addition until fully incorporated. Tip: Overmixing can cause cracks, so keep it gentle!
8. Pour the filling over the cooled crust and smooth the top with a spatula.
9. Bake the cheesecake at 325°F for 50–60 minutes until the edges are set but the center still jiggles slightly when shaken.
10. Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour to prevent sudden temperature changes. Tip: This slow cool-down helps avoid those pesky surface cracks.
11. Remove the cheesecake from the oven and let it cool completely at room temperature for 2 hours, then refrigerate for at least 4 hours or overnight.
12. While the cheesecake chills, make the mango topping: in a small saucepan over medium heat, combine mango puree, 1/4 cup sugar, and lemon juice, stirring constantly for 8–10 minutes until thickened to a syrup-like consistency.
13. Let the mango topping cool to room temperature, then spread it evenly over the chilled cheesecake before serving.
Get ready for a texture that’s luxuriously creamy with a subtle tang from the sour cream, perfectly balanced by the bright, fruity mango topping that adds a tropical zing. Serve it chilled with a sprinkle of toasted coconut or a dollop of whipped cream for an extra festive touch—it’s so vibrant, it might just outshine your holiday decorations!
Mango Sorbet
Ever had a mango so ripe it practically begs to be turned into something magical? Enter this sorbet: a frosty, tropical escape that’s so easy, you’ll wonder why you ever bought the store-bought stuff. It’s the sweet, tangy answer to any summer day (or a winter day when you’re dreaming of sunshine).
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 0 minutes
Ingredients
For the sorbet base:
– 4 cups frozen mango chunks (about 1.5 lbs)
– 1/2 cup granulated sugar
– 1/2 cup water
– 3 tbsp freshly squeezed lime juice
– 1/4 tsp salt
Instructions
1. Combine 1/2 cup granulated sugar and 1/2 cup water in a small saucepan over medium heat. Stir constantly until the sugar dissolves completely, about 3–4 minutes, then remove from heat and let the simple syrup cool to room temperature. Tip: Don’t let it boil—this keeps the syrup clear and smooth.
2. Place 4 cups frozen mango chunks, the cooled simple syrup, 3 tbsp freshly squeezed lime juice, and 1/4 tsp salt in a high-powered blender or food processor.
3. Blend on high speed until completely smooth and creamy, stopping to scrape down the sides with a spatula as needed, about 2–3 minutes. Tip: If your blender struggles, let the mango sit at room temperature for 5 minutes to soften slightly.
4. Pour the puree into a 9×5-inch loaf pan or a shallow freezer-safe container.
5. Cover the container tightly with plastic wrap or a lid, pressing it directly onto the surface of the puree to prevent ice crystals from forming.
6. Freeze until firm, about 4–6 hours. Tip: For a softer texture, stir the sorbet with a fork every hour during freezing to break up ice chunks.
7. Scoop and serve immediately, or let it sit at room temperature for 5–10 minutes to soften slightly if frozen solid.
Absolutely velvety and bursting with bright mango flavor, this sorbet is like a tropical vacation in a bowl. Serve it in chilled glasses with a sprig of mint or get fancy by layering it with fresh berries for a stunning parfait—it’s so refreshing, you might just forget there’s no dairy involved!
Mango Panna Cotta
Kick off your holiday season with a dessert that’s as sunny as a tropical vacation—this mango panna cotta is the creamy, dreamy escape your taste buds deserve, and it’s so easy you’ll be tempted to make it your new party trick. Picture silky-smooth custard with a burst of mango magic, all without turning on the oven—because who has time for that during the festive chaos? Trust me, this treat is the sweet relief you need after a day of wrapping gifts and dodging awkward family conversations.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 5 minutes
Ingredients
– For the panna cotta: 2 cups heavy cream, 1/2 cup granulated sugar, 2 teaspoons unflavored gelatin, 1/4 cup cold water, 1 teaspoon vanilla extract, 1/4 teaspoon salt
– For the mango puree: 2 ripe mangoes (peeled and chopped), 2 tablespoons fresh lime juice, 1 tablespoon honey
Instructions
1. Pour 1/4 cup cold water into a small bowl and sprinkle 2 teaspoons unflavored gelatin over it evenly; let it sit for 5 minutes until it blooms and looks spongy—this ensures it dissolves smoothly later.
2. In a medium saucepan over medium heat, combine 2 cups heavy cream and 1/2 cup granulated sugar, stirring constantly with a whisk until the sugar dissolves completely, about 3–4 minutes; avoid boiling to prevent curdling.
3. Remove the saucepan from heat and whisk in the bloomed gelatin mixture until fully dissolved, then stir in 1 teaspoon vanilla extract and 1/4 teaspoon salt for a balanced flavor.
4. Divide the cream mixture evenly among 6 ramekins or glasses, filling each about 3/4 full; tap them gently on the counter to remove any air bubbles for a smoother finish.
5. Refrigerate the ramekins uncovered for at least 4 hours, or until the panna cotta is set and firm to the touch—overnight chilling works best for optimal texture.
6. While the panna cotta chills, peel and chop 2 ripe mangoes into small pieces, then blend them in a food processor with 2 tablespoons fresh lime juice and 1 tablespoon honey until smooth and pourable.
7. Strain the mango puree through a fine-mesh sieve into a bowl to remove any fibrous bits, pressing with a spoon; this step guarantees a silky sauce without lumps.
8. Once the panna cotta is set, spoon the mango puree over the top of each serving, covering it evenly for a vibrant, fruity layer.
9. Serve immediately, or chill for up to 30 minutes more if desired to let the flavors meld together beautifully.
Outrageously creamy with a jiggle that’s pure dessert joy, this panna cotta melts on your tongue while the tangy mango puree adds a bright, tropical zing. For a festive twist, top it with toasted coconut flakes or a sprinkle of chili powder to play up the sweet-heat contrast—it’s a showstopper that’ll have guests begging for the recipe!
Mango Coconut Pudding
So, you’re craving something tropical that doesn’t require a plane ticket? Let’s whip up a Mango Coconut Pudding so dreamy, it’ll make your taste buds do the hula. This no-bake wonder is like sunshine in a bowl—creamy, fruity, and ridiculously easy to love.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 0 minutes
Ingredients
For the Pudding Base:
- 2 ripe mangoes, peeled and diced (about 2 cups)
- 1 (13.5-ounce) can full-fat coconut milk
- 1/4 cup granulated sugar
- 2 tablespoons fresh lime juice
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon salt
For Setting & Topping:
- 2 1/2 teaspoons unflavored gelatin powder
- 1/4 cup cold water
- Toasted coconut flakes, for garnish
- Fresh mint leaves, for garnish
Instructions
- Place the diced mangoes, coconut milk, sugar, lime juice, vanilla extract, and salt in a blender.
- Blend on high speed for 60 seconds until completely smooth and no mango chunks remain.
- Pour the cold water into a small, microwave-safe bowl.
- Sprinkle the gelatin powder evenly over the surface of the cold water. Let it sit for 5 minutes to “bloom” and absorb the liquid.
- Heat the bloomed gelatin in the microwave for 15 seconds, or until it becomes a clear liquid. Tip: Do not let it boil, as overheating can weaken its setting power.
- With the blender running on low speed, slowly pour the liquefied gelatin into the mango-coconut mixture through the opening in the lid.
- Blend for another 30 seconds to ensure the gelatin is fully incorporated.
- Divide the mixture evenly among 6 serving glasses or ramekins. Tip: Pouring it through a fine-mesh strainer can catch any last fibrous bits for an ultra-smooth texture.
- Carefully transfer the filled glasses to the refrigerator.
- Refrigerate the puddings for at least 4 hours, or until they are completely set and firm to the touch.
- Just before serving, top each pudding with a sprinkle of toasted coconut flakes and a fresh mint leaf. Tip: Toasting the coconut in a dry skillet over medium heat for 2-3 minutes until golden brown adds a wonderful nutty crunch.
Buttery-smooth and luxuriously creamy, this pudding is a textural dream with the bright pop of mango against the rich coconut base. Serve it chilled in pretty glasses for a dinner party, or layer it with granola in a jar for a decadent breakfast—it’s versatile enough to be your new go-to treat.
Mango Mousse
Oh, the audacity of a dessert that’s both ridiculously easy and impossibly elegant—meet mango mousse, your new summer fling that requires zero baking and delivers maximum tropical bliss. Imagine whipping clouds into submission, then folding in sunshine itself; this creamy, dreamy treat is basically a vacation in a bowl, guaranteed to make your taste buds do a happy dance while you secretly feel like a pastry pro.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 0 minutes
Ingredients
– For the mango puree:
– 2 ripe mangoes, peeled and diced (about 2 cups)
– 2 tbsp granulated sugar
– 1 tbsp fresh lime juice
– For the whipped cream:
– 1 cup heavy cream, chilled
– 2 tbsp powdered sugar
– 1 tsp vanilla extract
– For assembly:
– 1 envelope (about 2 1/4 tsp) unflavored gelatin
– 3 tbsp cold water
Instructions
1. In a blender, combine the diced mangoes, granulated sugar, and lime juice, then blend on high speed until completely smooth, about 1 minute—tip: use ripe, fragrant mangoes for the sweetest flavor without extra sugar.
2. Pour the mango puree into a medium bowl and set aside.
3. In a small bowl, sprinkle the gelatin over the cold water and let it sit for 5 minutes to bloom, until it looks spongy and has absorbed all the water.
4. Microwave the bloomed gelatin for 10 seconds, or heat it in a small saucepan over low heat for 1 minute, stirring constantly until fully dissolved and clear—tip: don’t overheat it, or the gelatin might lose its setting power.
5. Whisk the dissolved gelatin into the mango puree until fully incorporated.
6. In a large mixing bowl, combine the chilled heavy cream, powdered sugar, and vanilla extract.
7. Using an electric mixer on medium-high speed, whip the cream mixture until stiff peaks form, about 2–3 minutes—tip: chill your bowl and beaters beforehand for faster, fluffier results.
8. Gently fold the mango-gelatin mixture into the whipped cream with a spatula, using broad strokes to maintain airiness until no white streaks remain.
9. Divide the mousse evenly among 6 serving glasses or bowls.
10. Refrigerate the mousse for at least 4 hours, or until fully set and firm to the touch.
Just picture scooping into that velvety texture—it’s like biting into a mango cloud that melts on your tongue with a hint of zesty lime. Serve it chilled with a sprinkle of toasted coconut or fresh berries for a pop of color, and watch it disappear faster than you can say “tropical paradise.”
Mango Tart
Ready to ditch the holiday stress and dive into something delightfully tropical? This mango tart is your edible escape hatch—a buttery, flaky crust cradling a luscious mango filling that’ll make you forget it’s December. Consider it your sunny, sweet rebellion against winter’s chill.
Serving: 8 | Pre Time: 25 minutes | Cooking Time: 35 minutes
Ingredients
For the crust:
– 1 1/2 cups all-purpose flour
– 1/2 cup unsalted butter, cold and cubed
– 1/4 cup granulated sugar
– 1 large egg yolk
– 3 tbsp ice water
For the filling:
– 3 large ripe mangoes, peeled and diced
– 1/2 cup granulated sugar
– 1/4 cup cornstarch
– 1 tbsp fresh lime juice
– 1/4 tsp salt
Instructions
1. Preheat your oven to 375°F (190°C).
2. In a food processor, pulse the all-purpose flour, cold unsalted butter, and granulated sugar until the mixture resembles coarse crumbs.
3. Add the large egg yolk and ice water, then pulse just until the dough comes together. Tip: Overmixing makes the crust tough, so stop as soon as it forms a ball.
4. Press the dough evenly into a 9-inch tart pan with a removable bottom, covering the bottom and sides. Prick the bottom all over with a fork.
5. Bake the crust for 15 minutes, or until lightly golden. Let it cool slightly on a wire rack.
6. While the crust bakes, combine the diced mangoes, granulated sugar, cornstarch, fresh lime juice, and salt in a medium saucepan over medium heat.
7. Cook the mixture, stirring constantly, for 8–10 minutes until it thickens and bubbles. Tip: Stir vigorously to prevent lumps from the cornstarch.
8. Remove the saucepan from the heat and let the filling cool for 5 minutes.
9. Pour the mango filling into the pre-baked crust, spreading it evenly with a spatula.
10. Bake the tart for 20 minutes, or until the filling is set and the edges are golden brown. Tip: Check at 15 minutes—if the crust browns too quickly, cover the edges with foil.
11. Transfer the tart to a wire rack and let it cool completely, about 2 hours, before slicing.
Unbelievably vibrant, this tart boasts a crisp, buttery crust that shatters with each bite, giving way to a smooth, tangy-sweet mango center. Serve it chilled with a dollop of whipped cream or alongside a scoop of coconut ice cream for a tropical twist that’ll have everyone asking for seconds.
Mango Chia Pudding
Kick off your morning with a tropical escape that’s so easy, it practically makes itself while you dream of palm trees. Mango chia pudding is the no-cook, make-ahead superstar that’s creamy, dreamy, and packed with fiber—perfect for busy bees who still want to eat like royalty. Seriously, if chia seeds and mango had a love child, this would be it, and it’s ready to rock your taste buds.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 0 minutes
Ingredients
For the pudding base:
– 1 ½ cups unsweetened almond milk
– ½ cup chia seeds
– 2 tablespoons pure maple syrup
– 1 teaspoon pure vanilla extract
For the mango topping:
– 2 ripe mangoes, peeled and diced (about 2 cups)
– 1 tablespoon fresh lime juice
Instructions
1. In a medium mixing bowl, combine 1 ½ cups unsweetened almond milk, ½ cup chia seeds, 2 tablespoons pure maple syrup, and 1 teaspoon pure vanilla extract.
2. Whisk the mixture vigorously for 1–2 minutes until the chia seeds are fully dispersed and no clumps remain. Tip: Whisking well prevents a lumpy texture later.
3. Cover the bowl tightly with plastic wrap or a lid.
4. Refrigerate the mixture for at least 4 hours, or preferably overnight, until it thickens to a pudding-like consistency. Tip: For best results, let it sit undisturbed—no peeking!
5. While the pudding chills, prepare the mango topping: peel and dice 2 ripe mangoes into ½-inch cubes to yield about 2 cups.
6. In a small bowl, toss the diced mango with 1 tablespoon fresh lime juice until evenly coated. Tip: The lime juice adds a zesty kick and keeps the mango from browning.
7. After chilling, remove the pudding from the refrigerator and give it a gentle stir to check the thickness.
8. Divide the pudding evenly among 4 serving glasses or bowls.
9. Top each serving generously with the lime-tossed mango.
10. Serve immediately, or refrigerate for up to 2 days if making ahead.
Silky smooth with a delightful pop from the chia seeds, this pudding offers a sweet, tropical mango flavor balanced by a hint of lime. For a creative twist, layer it in a parfait with granola or coconut flakes, or blend the mango into a puree for a swirled effect that’s as pretty as it is tasty.
Mango Ice Cream
Tired of the same old frozen desserts? This mango ice cream is a tropical escape in a bowl—so creamy, you’ll forget it’s not dairy, and so vibrant, it practically screams summer vacation from your freezer. Let’s turn those ripe mangoes into a frosty masterpiece that’ll have you ditching the store-bought stuff for good!
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 0 minutes
Ingredients
For the mango base:
– 3 cups ripe mango chunks (about 3 large mangoes)
– 1 cup heavy cream
– 1/2 cup granulated sugar
– 1 tablespoon fresh lime juice
For churning and serving:
– 1 teaspoon vanilla extract
– Pinch of salt
Instructions
1. Peel and dice 3 large ripe mangoes until you have exactly 3 cups of chunks. Tip: Choose mangoes that yield slightly to pressure for peak sweetness.
2. Place the mango chunks, 1/2 cup granulated sugar, and 1 tablespoon fresh lime juice in a blender.
3. Blend on high speed for 45-60 seconds until completely smooth and no chunks remain.
4. Pour 1 cup heavy cream into a large mixing bowl and add 1 teaspoon vanilla extract and a pinch of salt.
5. Use a hand mixer or whisk to whip the cream mixture on medium-high speed for 2-3 minutes until soft peaks form. Tip: Stop whipping when the cream holds its shape but still looks glossy.
6. Gently fold the blended mango mixture into the whipped cream with a spatula until fully combined and no white streaks remain.
7. Transfer the mixture to a freezer-safe container, cover tightly with a lid, and freeze for at least 6 hours or overnight. Tip: For creamier texture, stir the ice cream with a fork every 2 hours during the first 6 hours of freezing.
8. Scoop the frozen ice cream into bowls and serve immediately.
Lusciously smooth and bursting with sunny mango flavor, this ice cream melts on your tongue like a tropical dream. Try it sandwiched between two chewy cookies or drizzled with a spicy chili-lime syrup for an unexpected kick that’ll make your taste buds do a happy dance!
Mango Bread Pudding
Raising the bar on bread pudding, this tropical twist swaps raisins for juicy mango chunks that’ll make your taste buds do a happy dance—because who says dessert can’t have a sunny vacation vibe? It’s the ultimate way to rescue stale bread from a sad, crumbly fate and transform it into a cozy, custardy masterpiece that’s perfect for holiday feasts or lazy weekends. Trust me, this dish is so good, you might just forget there’s bread in it at all!
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 50 minutes
Ingredients
For the bread base:
– 6 cups cubed stale French bread (about 1-inch pieces)
– 2 cups diced ripe mango (fresh or thawed frozen)
For the custard mixture:
– 4 large eggs
– 2 cups whole milk
– 1 cup heavy cream
– 3/4 cup granulated sugar
– 1 teaspoon vanilla extract
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon salt
For baking and serving:
– 2 tablespoons unsalted butter, softened
– Optional: whipped cream or vanilla ice cream for topping
Instructions
1. Preheat your oven to 350°F and grease a 9×13-inch baking dish with the softened butter, coating it evenly to prevent sticking.
2. Spread the cubed stale French bread in the prepared baking dish in a single layer, then scatter the diced mango evenly over the top.
3. In a large mixing bowl, whisk together the eggs until smooth and pale yellow, about 1 minute—this helps create a silky custard texture.
4. Add the whole milk, heavy cream, granulated sugar, vanilla extract, ground cinnamon, and salt to the bowl, whisking vigorously until the sugar dissolves and the mixture is fully combined.
5. Slowly pour the custard mixture over the bread and mango in the baking dish, using a spatula to gently press down so all the bread soaks up the liquid.
6. Let the mixture sit for 10 minutes at room temperature, allowing the bread to absorb the custard thoroughly for a moist, pudding-like result.
7. Bake in the preheated oven for 45–50 minutes, or until the top is golden brown and the center is set (check by inserting a knife—it should come out clean).
8. Remove from the oven and let cool for 15 minutes before serving; this resting time helps the pudding firm up slightly for easier slicing.
Every bite of this mango bread pudding delivers a luscious, creamy texture with bursts of sweet mango that melt into the soft, custard-soaked bread. Serve it warm with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat that’ll have everyone asking for seconds!
Mango Custard
Unbelievably, you’re about to meet the dessert that’s basically a tropical vacation in a bowl—mango custard, the creamy, dreamy superstar that’ll make your taste buds do a happy dance. It’s the sweet escape you didn’t know you needed, blending juicy mango magic with velvety custard goodness for a treat that’s as easy as it is irresistible.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– For the mango puree:
– 2 large ripe mangoes, peeled and chopped (about 2 cups)
– 1/4 cup granulated sugar
– 1 tbsp fresh lime juice
– For the custard base:
– 2 cups whole milk
– 1/2 cup granulated sugar
– 4 large egg yolks
– 1/4 cup cornstarch
– 1 tsp pure vanilla extract
– Pinch of salt
– For garnish (optional):
– Fresh mint leaves
– Sliced mango
Instructions
1. In a blender, combine the chopped mangoes, 1/4 cup sugar, and lime juice, then blend on high speed until completely smooth—about 1 minute—to create a vibrant puree; set aside.
2. In a medium saucepan over medium heat, whisk together the milk and 1/2 cup sugar, heating until it just begins to steam (around 160°F), which takes about 5 minutes, stirring occasionally to prevent scorching.
3. In a separate bowl, vigorously whisk the egg yolks, cornstarch, and salt until pale and thick, about 2 minutes, to ensure a lump-free custard later.
4. Slowly pour about 1/2 cup of the warm milk mixture into the egg yolk mixture while whisking constantly to temper the eggs and avoid curdling.
5. Pour the tempered egg mixture back into the saucepan with the remaining milk, then cook over medium-low heat, whisking continuously, until it thickens to a pudding-like consistency—about 8–10 minutes—and bubbles gently.
6. Remove the saucepan from the heat and immediately stir in the vanilla extract and the reserved mango puree until fully incorporated and smooth.
7. Pour the custard into 6 individual serving bowls or a large dish, then cover with plastic wrap pressed directly onto the surface to prevent a skin from forming.
8. Refrigerate the custard for at least 4 hours, or until fully set and chilled, which allows the flavors to meld beautifully.
9. Before serving, garnish with fresh mint leaves and sliced mango if desired, for a pop of color and extra freshness.
Zesty and silky, this mango custard boasts a luscious texture that melts on your tongue with every spoonful, thanks to the perfect balance of tropical fruitiness and rich creaminess. Serve it chilled in pretty glasses for a fancy touch, or layer it with crunchy granola for a fun parfait—it’s the versatile dessert that’ll have everyone asking for seconds!
Mango Trifle
Gather ’round, dessert devotees, because we’re about to build a towering, tropical masterpiece that’s easier than explaining why you need a third helping. This Mango Trifle is the no-bake, show-stopping hero your summer table desperately needs, combining creamy, fruity, and crunchy in every glorious spoonful.
Serving: 8 | Pre Time: 25 minutes | Cooking Time: 0 minutes
Ingredients
For the Mango Layers:
– 3 large ripe mangoes, peeled and diced (about 4 cups)
– 1/4 cup granulated sugar
– 1 tbsp fresh lime juice
For the Cream Layer:
– 2 cups heavy whipping cream, chilled
– 1/4 cup powdered sugar
– 1 tsp pure vanilla extract
For Assembly:
– 1 (12 oz) package ladyfinger cookies
– 1/4 cup sweetened shredded coconut, for garnish
Instructions
1. Place the diced mangoes, granulated sugar, and lime juice in a blender or food processor.
2. Blend on high speed for 45–60 seconds until completely smooth and pourable, scraping down the sides once with a spatula. Tip: For the silkiest puree, use very ripe, fragrant mangoes that yield slightly to gentle pressure.
3. Pour the mango puree into a medium bowl, cover, and refrigerate for at least 15 minutes to chill thoroughly.
4. In a large, clean mixing bowl, combine the chilled heavy whipping cream, powdered sugar, and vanilla extract.
5. Using an electric mixer on medium-high speed, beat the mixture for 3–4 minutes until stiff peaks form. Tip: Ensure your bowl and beaters are cold to help the cream whip up faster and hold its shape.
6. Arrange a single layer of ladyfinger cookies to cover the bottom of a 3-quart trifle dish or large glass bowl.
7. Spoon and spread half of the chilled mango puree evenly over the ladyfinger layer.
8. Gently spread half of the whipped cream over the mango layer using a spatula.
9. Repeat the layers: add another layer of ladyfingers, the remaining mango puree, and finally the remaining whipped cream.
10. Sprinkle the sweetened shredded coconut evenly over the top of the final cream layer. Tip: For extra crunch and flavor, toast the coconut in a dry skillet over medium heat for 2–3 minutes until golden before garnishing.
11. Cover the trifle dish with plastic wrap and refrigerate for a minimum of 2 hours, or up to overnight, to allow the flavors to meld and the cookies to soften.
When you finally dig in, you’ll get a dreamy contrast of the velvety, tropical-sweet mango against the light, cloud-like cream, all anchored by soft, cakey ladyfingers. Serve it straight from the dish for a family-style feast, or layer it in individual mason jars for a portable picnic treat that’s basically sunshine in a glass.
Mango Crepes
Ever had a mango try to tango with your taste buds? Welcome to the party! These mango crepes are like a tropical vacation on a plate—sweet, sunny, and ridiculously easy to love, even if your cooking skills are more ‘takeout’ than ‘take charge.’
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
- For the crepe batter:
- 1 cup all-purpose flour
- 2 large eggs
- 1 1/4 cups whole milk
- 2 tablespoons unsalted butter, melted
- 1/4 teaspoon salt
- For the mango filling:
- 2 ripe mangoes, peeled and diced
- 1/4 cup granulated sugar
- 1 tablespoon fresh lime juice
- For serving:
- Whipped cream or powdered sugar (optional)
Instructions
- In a medium bowl, whisk together 1 cup all-purpose flour and 1/4 teaspoon salt until combined.
- Add 2 large eggs and 1 1/4 cups whole milk to the bowl, and whisk vigorously until the batter is smooth with no lumps.
- Whisk in 2 tablespoons melted unsalted butter until fully incorporated. Tip: Let the batter rest for 10 minutes at room temperature—this relaxes the gluten for tender, non-chewy crepes.
- Heat a non-stick skillet or crepe pan over medium heat (about 350°F), and lightly grease it with butter or cooking spray.
- Pour 1/4 cup of batter into the center of the skillet, immediately tilting and swirling to coat the bottom evenly in a thin layer.
- Cook the crepe for 60-90 seconds, until the edges lift easily and the bottom is lightly golden brown.
- Flip the crepe using a spatula, and cook for another 30-45 seconds until set. Tip: Stack cooked crepes on a plate with parchment paper between them to prevent sticking.
- Repeat with the remaining batter to make about 8 crepes, regreasing the skillet as needed.
- In a separate bowl, combine 2 diced mangoes, 1/4 cup granulated sugar, and 1 tablespoon lime juice, stirring until the sugar dissolves and the mangoes are coated.
- Spoon the mango filling onto the center of each crepe, and fold or roll them up. Tip: For extra flair, warm the filled crepes in a 300°F oven for 5 minutes to meld the flavors.
- Serve immediately, topped with whipped cream or a dusting of powdered sugar if desired.
What you get is a crepe that’s delicately thin with a slight chew, cradling a juicy, sweet-tart mango burst that’s pure sunshine. Try stacking them like a festive tower or drizzling with honey for a sticky-sweet twist—either way, they’re bound to disappear faster than you can say ‘mango madness’!
Mango Parfait
Fancy a dessert that’s as vibrant as a summer sunset and requires zero oven time? Meet the mango parfait—a layered masterpiece that’s basically a party in a glass, perfect for when you want to impress without the stress. It’s creamy, fruity, and ridiculously easy to whip up, even if your cooking skills usually peak at microwaving popcorn.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 0 minutes
Ingredients
For the mango puree:
– 2 ripe mangoes, peeled and diced (about 2 cups)
– 2 tbsp granulated sugar
– 1 tbsp fresh lime juice
For the creamy layers:
– 1 cup heavy cream
– 1/4 cup powdered sugar
– 1 tsp vanilla extract
– 1 cup plain Greek yogurt
For assembly:
– 1/2 cup granola
– Fresh mint leaves for garnish (optional)
Instructions
1. In a blender, combine the diced mangoes, granulated sugar, and lime juice. Blend on high speed until completely smooth, about 1-2 minutes, scraping down the sides as needed. Tip: Use ripe, fragrant mangoes for the sweetest flavor—if they’re not yielding slightly to pressure, they’re not ready!
2. Pour the mango puree into a bowl and set aside. Rinse the blender quickly if reusing.
3. In a large mixing bowl, pour the heavy cream. Using an electric mixer on medium-high speed, whip the cream until soft peaks form, about 3-4 minutes. Tip: Chill your bowl and beaters in the freezer for 10 minutes beforehand to help the cream whip up faster and hold its shape.
4. Add the powdered sugar and vanilla extract to the whipped cream. Continue mixing on low speed just until combined, about 30 seconds, to avoid over-whipping.
5. Gently fold the Greek yogurt into the whipped cream mixture with a spatula until no white streaks remain, being careful not to deflate the cream. Tip: Fold slowly in a figure-eight motion to keep the mixture light and airy.
6. To assemble, spoon about 2 tablespoons of the mango puree into the bottom of each of 4 serving glasses or jars.
7. Layer 2 tablespoons of the creamy yogurt mixture on top of the puree in each glass.
8. Sprinkle 1 tablespoon of granola evenly over the creamy layer in each glass.
9. Repeat the layers: add another 2 tablespoons of mango puree, followed by 2 tablespoons of the creamy mixture, and top with the remaining granola divided among the glasses.
10. Garnish each parfait with a fresh mint leaf if desired. Serve immediately or refrigerate for up to 1 hour before serving.
This parfait delights with a silky-smooth mango puree that contrasts playfully with the tangy, pillowy cream and crunchy granola. Try serving it in clear mason jars to showcase those gorgeous sunset-hued layers, or swap the granola for crushed cookies if you’re feeling extra indulgent.
Mango Tiramisu
Just when you thought tiramisu couldn’t get any more irresistible, along comes this tropical twist that swaps espresso for sunshine. Jazzing up the classic Italian dessert with juicy mango is a stroke of genius—it’s like your taste buds won the vacation lottery. Get ready to ditch the coffee spoon for a beach towel because this Mango Tiramisu is about to become your new summer obsession.
Serving: 8 | Pre Time: 30 minutes | Cooking Time: 0 minutes
Ingredients
For the Mango Puree & Assembly
– 3 large ripe mangoes, peeled and cubed (about 3 cups)
– 1/4 cup granulated sugar
– 1 tablespoon fresh lime juice
– 24 ladyfinger cookies (savoiardi)
– 1/2 cup mango nectar or orange juice
For the Mascarpone Cream
– 16 ounces mascarpone cheese, at room temperature
– 1 cup heavy cream, chilled
– 1/2 cup powdered sugar
– 1 teaspoon pure vanilla extract
Instructions
1. Place 2 cups of the cubed mangoes, granulated sugar, and lime juice in a blender. Blend on high speed for 60 seconds until completely smooth to create the mango puree; set aside. Reserve the remaining 1 cup of cubed mango for layering.
2. In a large mixing bowl, combine the room-temperature mascarpone cheese, powdered sugar, and vanilla extract. Use a hand mixer on medium speed for 2 minutes until smooth and creamy. Tip: Letting the mascarpone sit out for 30 minutes prevents a lumpy mixture.
3. In a separate chilled bowl, pour the heavy cream. Whip with the hand mixer on high speed for 3-4 minutes until stiff peaks form—when you lift the beaters, the cream should stand up straight without drooping.
4. Gently fold the whipped cream into the mascarpone mixture using a rubber spatula until no white streaks remain, being careful not to deflate the air. This is your mascarpone cream.
5. Pour the mango nectar into a shallow dish. Quickly dip each ladyfinger cookie into the nectar for 2-3 seconds per side—just enough to moisten without becoming soggy. Tip: Over-soaking leads to a mushy dessert layer.
6. Arrange half of the dipped ladyfingers in a single layer in a 9×13-inch baking dish, breaking cookies to fit gaps if needed.
7. Spread half of the mascarpone cream evenly over the ladyfinger layer using an offset spatula.
8. Drizzle half of the mango puree over the cream layer, then scatter half of the reserved cubed mango pieces on top.
9. Repeat the layers: remaining dipped ladyfingers, remaining mascarpone cream, remaining mango puree, and remaining cubed mango.
10. Cover the dish tightly with plastic wrap and refrigerate for at least 6 hours, or ideally overnight. Tip: This chilling time allows the flavors to meld and the cookies to soften perfectly.
Gorgeously layered and bursting with tropical flair, this dessert boasts a creamy, cloud-like texture that contrasts with the tender, juice-soaked ladyfingers. The vibrant mango flavor shines through each spoonful, offering a sweet-tart brightness that feels like a sunset in every bite. For a show-stopping presentation, serve individual portions in clear glasses garnished with a mint sprig and a dusting of cinnamon.
Mango Pavlova
Kick off your holiday baking with a dessert that’s as dazzling as a disco ball and twice as sweet—this Mango Pavlova is the showstopper your table craves. Picture a cloud-like meringue base, crisp on the outside and marshmallowy within, topped with billowy whipped cream and a riot of fresh mango. It’s the tropical escape your taste buds didn’t know they needed, guaranteed to make your guests swoon (or at least stop scrolling through their phones).
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 90 minutes
Ingredients
For the meringue base:
– 4 large egg whites, at room temperature
– 1 cup granulated sugar
– 1 tsp white vinegar
– 1 tsp cornstarch
– 1/2 tsp vanilla extract
For the topping:
– 1 cup heavy whipping cream
– 2 tbsp powdered sugar
– 2 ripe mangoes, peeled and diced
– 1 tbsp fresh lime juice
Instructions
1. Preheat your oven to 250°F and line a baking sheet with parchment paper.
2. In a large, clean bowl, beat the egg whites with an electric mixer on medium speed until soft peaks form, about 3–4 minutes. Tip: Ensure no yolk gets in—even a speck can prevent stiff peaks!
3. Gradually add the granulated sugar, 1 tablespoon at a time, while beating on high speed until the meringue is glossy and holds stiff peaks, about 5–7 minutes.
4. Gently fold in the white vinegar, cornstarch, and vanilla extract until just combined.
5. Spoon the meringue onto the prepared baking sheet, shaping it into an 8-inch circle with slightly raised edges to hold the toppings.
6. Bake in the preheated oven for 90 minutes, then turn off the oven and let the meringue cool completely inside for at least 2 hours to prevent cracking. Tip: Avoid opening the oven door during baking—it can cause the meringue to collapse!
7. While the meringue cools, in a medium bowl, whip the heavy cream and powdered sugar on high speed until stiff peaks form, about 2–3 minutes.
8. In another bowl, toss the diced mangoes with lime juice to add a zesty kick and prevent browning.
9. Once the meringue is cool, spread the whipped cream evenly over the top, leaving a small border.
10. Pile the mango mixture on top of the whipped cream. Tip: For extra flair, garnish with mint leaves or toasted coconut if you have them on hand!
All that effort yields a dessert with a magical contrast: a shatteringly crisp shell gives way to a soft, chewy center, while the creamy topping and juicy mango bring a burst of tropical sunshine. Serve it immediately for the best texture, or get creative by drizzling with passion fruit puree for an extra tangy twist—it’s so good, you might just start a new holiday tradition!
Mango Crumble
Mango crumble? More like a tropical vacation in a baking dish—this dessert is here to rescue your taste buds from the mundane with its juicy, sun-kissed mangoes and buttery, crunchy topping that’ll have you forgetting all about apple anything. It’s the sweet, lazy-day treat that practically bakes itself while you pretend to be a culinary genius.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 35 minutes
Ingredients
For the mango filling:
– 4 cups fresh mango chunks (about 3–4 ripe mangoes, peeled and diced into 1-inch pieces)
– 1/4 cup granulated sugar
– 1 tbsp cornstarch
– 1 tbsp fresh lime juice
For the crumble topping:
– 1 cup all-purpose flour
– 1/2 cup old-fashioned rolled oats
– 1/2 cup packed light brown sugar
– 1/2 cup unsalted butter, cold and cut into small cubes
– 1/2 tsp ground cinnamon
– 1/4 tsp salt
Instructions
1. Preheat your oven to 375°F and lightly grease an 8×8-inch baking dish.
2. In a large bowl, toss the mango chunks with granulated sugar, cornstarch, and lime juice until evenly coated—this helps thicken the juices as it bakes, preventing a soggy mess.
3. Spread the mango mixture evenly into the prepared baking dish.
4. In a separate bowl, combine the flour, oats, brown sugar, cinnamon, and salt for the crumble topping.
5. Add the cold butter cubes to the dry ingredients and use your fingers or a pastry cutter to work it in until the mixture resembles coarse crumbs with some pea-sized bits—keeping the butter cold ensures a flaky, crisp texture.
6. Sprinkle the crumble topping evenly over the mango filling, covering it completely but not packing it down.
7. Bake in the preheated oven for 30–35 minutes, or until the topping is golden brown and the filling is bubbling around the edges—a visual cue that it’s perfectly done.
8. Remove from the oven and let it cool on a wire rack for at least 15 minutes before serving; this allows the filling to set slightly so it doesn’t run everywhere.
After baking, you’ll get a delightful contrast: the mango filling turns tender and syrupy, while the crumble stays irresistibly crunchy with hints of cinnamon. Serve it warm with a scoop of vanilla ice cream for a cozy treat, or try it chilled the next day—if it lasts that long!
Mango Macarons
Oh, the audacity of a mango trying to squeeze into the sophisticated world of French macarons—and yet, here we are, about to create the most delightfully tropical, sunshine-in-a-bite treat you’ve ever nibbled. These Mango Macarons are a playful rebellion against the ordinary, promising a burst of fruity joy with every crisp-yet-chewy bite. Let’s ditch the stuffy patisserie vibes and whip up some edible happiness that’ll make your taste buds do a little dance.
Serving: 24 macarons | Pre Time: 30 minutes | Cooking Time: 15 minutes
Ingredients
For the Macaron Shells:
– 1 cup (100g) almond flour
– 1 ¾ cups (200g) powdered sugar
– 3 large egg whites, at room temperature
– ¼ cup (50g) granulated sugar
– 2-3 drops of yellow gel food coloring
For the Mango Buttercream Filling:
– ½ cup (1 stick / 113g) unsalted butter, softened
– 1 ½ cups (180g) powdered sugar
– ¼ cup (60ml) mango puree (from about 1 ripe mango, blended and strained)
– 1 teaspoon vanilla extract
Instructions
1. Sift the almond flour and 1 ¾ cups powdered sugar together into a large bowl to remove any lumps, which is key for smooth shells—discard any large bits left in the sifter.
2. In a stand mixer with a whisk attachment, beat the egg whites on medium speed until foamy, about 1 minute.
3. Gradually add the granulated sugar while beating, then increase to high speed and whip until stiff, glossy peaks form, about 3-4 minutes; add the yellow food coloring during the last 30 seconds to tint the meringue evenly.
4. Gently fold the dry ingredients into the meringue in three additions using a spatula, mixing just until the batter flows like lava and a ribbon holds for 10 seconds when lifted—overmixing will deflate it.
5. Transfer the batter to a piping bag fitted with a ½-inch round tip and pipe 1½-inch circles onto parchment-lined baking sheets, spacing them 1 inch apart.
6. Firmly tap the baking sheets on the counter 2-3 times to release air bubbles, then let the shells rest at room temperature for 30-40 minutes until a skin forms and they’re no longer sticky to the touch.
7. Preheat your oven to 300°F (150°C) and bake the shells, one sheet at a time, for 12-14 minutes until they lift cleanly off the parchment; rotate the sheet halfway through for even baking.
8. Let the shells cool completely on the baking sheets before carefully peeling them off.
9. For the filling, beat the softened butter in a bowl with a hand mixer on medium speed until creamy, about 2 minutes.
10. Gradually add 1 ½ cups powdered sugar, beating on low until combined, then increase to high and beat for 2 minutes until fluffy.
11. Mix in the mango puree and vanilla extract on low speed until smooth; if it seems too soft, chill it in the refrigerator for 10 minutes to firm up.
12. Pipe or spread about 1 teaspoon of the mango buttercream onto the flat side of half the shells, then sandwich with the remaining shells, pressing gently to push the filling to the edges.
13. Place the assembled macarons in an airtight container and refrigerate for at least 4 hours, or overnight, to allow the flavors to meld and the texture to soften—this “maturation” step is a game-changer for that perfect chew.
Perfectly crisp on the outside with a tender, chewy interior, these macarons deliver a sunny mango punch that’s balanced by the buttery sweetness of the filling. Serve them chilled for a refreshing treat, or get creative by pairing them with a scoop of coconut ice cream for an over-the-top tropical dessert that’ll transport you straight to a beach vacation.
Summary
Overall, these 18 tropical mango desserts offer a sweet escape to paradise right in your kitchen. We hope you’ve found some inspiration to whip up a taste of sunshine! Give your favorite recipe a try, then drop a comment below to let us know how it turned out. Don’t forget to share this sweet roundup on Pinterest so your friends can discover these delicious treats too. Happy baking!
