Mango is the perfect tropical fruit for a hot summer day! But what can make it even more perfect? By eating some Mango desserts!! Here are 6 creamy and refreshing mango desserts that will help cool down the heat!
- 2 medium size Mangoes (chopped)
- 1 tbsp Sugar or honey
- ½ cup Whipping cream
- In a blender, add the chopped mangoes. At this step, you can also add sugar or honey. Blend till smooth.
- Take cream in a bowl. Beat till cream is soft and fluffy. Ensure you don't over whip or over beat the cream.
- Add the mango puree to the beaten cream. Mix well.
- Serve mango mousse in glasses. Cover and chill the mousse in the refrigerator for some 20-30 minutes or more.
- Garnish the mango mousse with chocolate shavings or chopped dry fruits or any fruit preserve and enjoy!
- 4 cups Peeled and sliced mango
- ½ cup White sugar
- 3 tbsp Cornstarch
- 2 tsp Lemon juice
- 1 tsp Ground cinnamon
- 1 tbsp Butter (cut into small chunks)
- Preheat oven to 400 degrees F (200°C). Line a 9-inch pie pan with half of the pie pastry. Set aside.
- Combine mango, sugar, cornstarch, lemon juice, and cinnamon in a bowl; stir until the sugar has dissolved.
- Transfer mango mixture into the prepared pie pan. Dot the mixture with the butter, then cover with the top crust. Pinch the edges of the top and bottom crusts together to seal. Cut several vents on the top crust.
- Bake in the preheated oven until the crust is golden brown and the juices are bubbling, about 45 minutes.
- 1 cup Mango puree
- ½ can Condensed milk
- 2 tbsp Corn Flour
- 3 Eggs (beaten)
- 1 cup Milk
- Dissolve the corn flour in 2 tbsp milk so that there are no clumps. Then combine it with the rest of the milk, mango puree, condensed milk and eggs.
- Scoop the batter into four-six metal molds. While preheating the oven to 170°C. Take a large shallow pan and fill it halfway with water. Put it in the oven while it is being preheated.
- Place the four-six moulds in the pan with the warm water. Bake for 40 minutes till the flan is set.
- Let it cool at room temperature before putting in the fridge to cool for 2-3 hours.
Mango Coconut Bundt
- 1 cup Fresh mango
- ¾ cup Sugar
- 1 tsp Coconut essence
- ¾ cup Unsweetened, shredded coconut
- 3 Eggs
- 8 oz Coconut milk
- 2 tsp Ground ginger
- 2 tsp Baking powder
- 3 cups Flour
- Mash together sugar and mango. Beat in eggs and add coconut and essence. Fold in coconut then add flour, ginger and baking powder. Pour into bundt pan and bake for 40 minutes at 170°C or until a knife comes out cleanly.
- Let cool completely before taking out of pan.
Mango Panna Cotta
- 1½ cup Mango pulp
- 1 cup Whipped cream
- 2 tsp Icing sugar
- 1½ tbsp Gelatin powder
- Combine the whipped cream and icing sugar in a deep bowl and beat till thick using an electric beater. Set aside.
- Put the mango pulp in a deep bowl and beat using an electric beater for I minute. Combine the gelatin powder and 4 tbsp of hot water in a bowl and mix well and add it to the mango pulp and beat it with an electric beater for I minute.
- Add the beaten whipped cream and fold using a spatula.
- Pour mixture into 10 glasses or bowls and refrigerate for 2 hours.
- 125 ml Cold water
- 1 tbsp Unflavored gelatin
- 100 g Sugar
- a pinch Salt
- 250 ml Coconut milk
- 250 ml Mango puree
- Bloom gelatin in cold water.
- Melt the gelatin by using warm coconut milk.
- Add in sugar, salt and mango puree.
- Chill it.
Share and try this recipes with your mango lover friends!
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