20 Tropical Mango Dessert Recipes Delicious

Nothing says tropical paradise quite like the sweet, juicy flavor of mango, and we’ve rounded up 20 irresistible dessert recipes that’ll transport your taste buds to sunnier shores. Whether you’re craving something creamy, frozen, or baked to perfection, these mango delights are sure to satisfy. Perfect for home cooks looking to add a little exotic flair to their dessert repertoire, dive in and discover your next favorite treat!

Mango Coconut Panna Cotta

Yield to the allure of summer with this Mango Coconut Panna Cotta, a dessert that marries the tropical sweetness of mango with the creamy richness of coconut in a silky, dreamy custard. Perfect for those warm evenings when only something light yet indulgent will do.

Ingredients

• 2 cups of heavy cream
• 1 cup of coconut milk (the full-fat kind for that lush texture)
• 1/2 cup of sugar (because sweetness is non-negotiable here)
• 1 packet of unflavored gelatin (about 2 1/4 teaspoons)
• A splash of vanilla extract (for that whisper of warmth)
• 1 cup of mango puree (go for ripe, fragrant mangoes for the best flavor)
• A couple of fresh mango slices for garnish (because we eat with our eyes first)

Instructions

1. Start by sprinkling the gelatin over 1/4 cup of cold water in a small bowl. Let it sit for about 5 minutes until it blooms—it should look like soft, spongy pearls.
2. In a saucepan, combine the heavy cream, coconut milk, and sugar. Warm them over medium heat, stirring gently until the sugar dissolves completely—no grains should remain. Tip: Keep the heat low to avoid scorching the milk.
3. Remove the saucepan from the heat and stir in the bloomed gelatin until it’s fully dissolved. Mix in the vanilla extract for that extra layer of flavor.
4. Divide the mixture evenly among 4-6 serving glasses or ramekins. Let them cool to room temperature before covering with plastic wrap and refrigerating for at least 4 hours, or until set. Tip: The plastic wrap should touch the surface to prevent a skin from forming.
5. Once set, top each panna cotta with a generous spoonful of mango puree and garnish with fresh mango slices. Tip: For a smoother puree, strain the mango through a fine mesh sieve to remove any fibrous bits.

With its velvety texture and the vibrant contrast between the creamy panna cotta and the fruity mango topping, this dessert is a celebration of flavors and textures. Serve it in clear glasses to showcase the beautiful layers, or pair it with a crisp, sparkling wine for an extra touch of elegance.

Fresh Mango Sorbet

Kickstart your summer with this lusciously smooth Fresh Mango Sorbet, a vibrant dessert that captures the essence of ripe mangoes in every spoonful. Perfect for those sweltering days, it’s a refreshing treat that’s as simple to make as it is delightful to savor.

Ingredients

• 3 cups of ripe mango chunks (about 2 large mangoes)
• 1/2 cup of granulated sugar
• 1/2 cup of water
• A splash of fresh lime juice (about 1 tbsp)
• A pinch of salt

Instructions

1. In a small saucepan, combine the sugar and water. Heat over medium heat, stirring constantly, until the sugar completely dissolves, about 3 minutes. Let this syrup cool to room temperature.
2. While the syrup cools, peel and dice the mangoes into chunks, ensuring you have about 3 cups worth.
3. In a blender, puree the mango chunks with the cooled sugar syrup, lime juice, and a pinch of salt until completely smooth. For an extra silky texture, strain the mixture through a fine-mesh sieve to remove any fibrous bits.
4. Pour the mixture into a shallow dish or loaf pan and freeze for about 1 hour. After the first hour, give it a good stir to break up any ice crystals that are forming—this ensures your sorbet stays creamy.
5. Return the dish to the freezer and let it set completely, about 4-5 hours, stirring every hour to maintain that perfect, scoopable texture.
6. Once fully frozen, let the sorbet sit at room temperature for about 5 minutes before scooping to soften slightly for easier serving.

Relish the creamy, dreamy texture of this sorbet, where the natural sweetness of mangoes shines through with just a hint of lime to brighten it up. Serve it in chilled glasses garnished with a mint leaf or alongside a drizzle of honey for an extra touch of elegance.

Mango Sticky Rice

Few desserts capture the essence of summer quite like Mango Sticky Rice, a harmonious blend of sweet, creamy, and chewy textures that dances on the palate. This Thai classic, with its luscious mango slices atop fragrant sticky rice, is a celebration of simplicity and flavor.

Ingredients

• 1 cup of glutinous rice
• 1 ripe mango, sliced
• A can of coconut milk (about 1 1/2 cups)
• A couple of tablespoons of sugar
• A pinch of salt
• A splash of vanilla extract
• A handful of toasted sesame seeds for garnish

Instructions

1. Rinse the glutinous rice under cold water until the water runs clear, then soak it in water for at least 4 hours or overnight for the best texture.
2. Drain the rice and steam it over boiling water for about 25 minutes, or until it’s translucent and tender. Tip: Use a bamboo steamer lined with cheesecloth to prevent sticking.
3. While the rice cooks, warm the coconut milk in a small saucepan over low heat. Stir in the sugar, salt, and vanilla extract until dissolved. Tip: Keep the heat low to avoid curdling the coconut milk.
4. Once the rice is done, transfer it to a bowl and gently fold in three-quarters of the coconut milk mixture. Let it sit for 10 minutes to absorb the flavors.
5. Arrange the sliced mango on a serving plate. Spoon the sticky rice alongside the mango, then drizzle the remaining coconut milk over the top. Tip: For an extra touch of elegance, sprinkle toasted sesame seeds over the dish before serving.

Velvety and rich, this Mango Sticky Rice offers a delightful contrast between the creamy coconut-infused rice and the fresh, juicy mango. Serve it chilled for a refreshing treat or slightly warm to enhance the aromatic coconut flavor.

Mango Cheesecake with Graham Cracker Crust

Delight in the creamy, tropical allure of a mango cheesecake, where the tangy sweetness of ripe mangoes meets the rich, velvety texture of classic cheesecake, all nestled atop a buttery graham cracker crust. This dessert is a sublime fusion of flavors and textures, perfect for those who cherish a balance of fruitiness and decadence in their sweet treats.

Ingredients

• 1 1/2 cups of graham cracker crumbs (just crush up a sleeve or two)
• 1/2 cup of melted butter (that’s a stick, but who’s counting?)
• 2 cups of cream cheese (go for the full-fat version, trust me)
• 3/4 cup of sugar (because sweet is the name of the game)
• 2 eggs (large, and at room temperature, please)
• 1 cup of mango puree (about 2 ripe mangoes, blended smooth)
• A splash of vanilla extract (the good stuff)
• A pinch of salt (to make everything pop)

Instructions

1. Preheat your oven to 325°F (163°C) and grab a 9-inch springform pan.
2. Mix the graham cracker crumbs with the melted butter and press firmly into the bottom of the pan. Tip: Use a flat-bottomed cup to press the crumbs down evenly.
3. Bake the crust for 10 minutes, then let it cool. This step ensures your crust won’t get soggy.
4. Beat the cream cheese and sugar together until smooth. Tip: Scrape down the sides of the bowl to avoid lumps.
5. Add the eggs one at a time, mixing well after each addition, then stir in the vanilla and salt.
6. Gently fold in the mango puree until just combined. Tip: Don’t overmix to keep the cheesecake light.
7. Pour the filling over the crust and smooth the top with a spatula.
8. Bake for 45-50 minutes until the edges are set but the center is slightly wobbly.
9. Turn off the oven, crack the door open, and let the cheesecake cool inside for an hour to prevent cracking.
10. Chill in the fridge for at least 4 hours, preferably overnight, before serving.

Rich in flavor with a silky smooth texture, this mango cheesecake is a showstopper. Serve it chilled with a drizzle of mango coulis or a sprinkle of lime zest for an extra zing that’ll have your guests begging for the recipe.

Mango Mousse with Whipped Cream

Blending the lush sweetness of ripe mangoes with the airy lightness of whipped cream, this Mango Mousse is a dessert that dances on the palate, offering a sublime finish to any meal. Its velvety texture and vibrant flavor make it a standout choice for both casual gatherings and elegant soirées.

Ingredients

• 2 cups of ripe mango puree
• 1 cup of heavy cream, chilled
• 1/4 cup of granulated sugar
• a splash of vanilla extract
• a couple of gelatin sheets (or 1 tsp of powdered gelatin)
• a pinch of salt

Instructions

1. Begin by soaking the gelatin sheets in cold water for about 5 minutes until they soften. If using powdered gelatin, sprinkle it over 2 tbsp of cold water and let it bloom.
2. In a small saucepan, warm 1/2 cup of the mango puree over low heat. Stir in the softened gelatin until completely dissolved. Remove from heat and let it cool slightly.
3. Whisk the remaining mango puree, sugar, vanilla extract, and a pinch of salt into the cooled gelatin mixture until well combined.
4. In a separate bowl, whip the chilled heavy cream to soft peaks. Gently fold the whipped cream into the mango mixture in two additions to maintain the mousse’s light texture.
5. Divide the mousse among serving glasses and refrigerate for at least 4 hours, or until set. For an extra touch of elegance, garnish with thin mango slices or a dollop of whipped cream before serving.

Zesty yet smooth, this Mango Mousse with Whipped Cream is a delightful contrast of flavors and textures. Serve it in clear glasses to showcase its sunny hue, or layer it with crumbled cookies for an added crunch.

Mango and Passion Fruit Pavlova

Fragrant and vibrant, this Mango and Passion Fruit Pavlova is a showstopper that marries the lush sweetness of mango with the tangy zest of passion fruit, all cradled in a cloud-like meringue base. Perfect for summer gatherings, it’s a dessert that promises to dazzle both the eyes and the palate.

Ingredients

• 4 large egg whites, at room temperature
• A pinch of salt
• 1 cup of granulated sugar
• A splash of vanilla extract
• 1 teaspoon of white vinegar
• 1 tablespoon of cornstarch
• 2 ripe mangoes, peeled and diced
• The pulp of 2 passion fruits
• A couple of tablespoons of powdered sugar for dusting

Instructions

1. Preheat your oven to 250°F and line a baking sheet with parchment paper.
2. In a clean, dry bowl, beat the egg whites and salt until soft peaks form. Tip: Ensure no yolk is in the whites for maximum volume.
3. Gradually add the granulated sugar, a tablespoon at a time, beating until the meringue is glossy and stiff peaks form.
4. Gently fold in the vanilla extract, vinegar, and cornstarch with a spatula. Tip: Fold gently to keep the air in the meringue.
5. Spoon the meringue onto the prepared baking sheet, shaping it into a circle with a slight indentation in the center.
6. Bake for 1 hour and 30 minutes, then turn off the oven and let the pavlova cool inside for another hour. Tip: Avoid opening the oven door to prevent cracking.
7. Once cooled, top the pavlova with diced mangoes and passion fruit pulp.
8. Lightly dust with powdered sugar before serving.

Melt-in-your-mouth meringue contrasts beautifully with the juicy mango and zesty passion fruit, creating a symphony of textures and flavors. For an extra touch, serve with a drizzle of reduced passion fruit juice or a scoop of coconut sorbet on the side.

Mango Lime Tart

Vibrant and refreshing, this Mango Lime Tart is a delightful symphony of sweet and tangy flavors, encased in a buttery, crisp crust that promises to elevate any dining occasion. Perfect for summer gatherings or as a bright finish to a meal, its lush mango filling and zesty lime undertones are a testament to the beauty of simple, quality ingredients.

Ingredients

• 1 1/2 cups of all-purpose flour
• 1/2 cup of unsalted butter, cold and cubed
• a pinch of salt
• a couple of tablespoons of ice water
• 2 ripe mangoes, peeled and diced
• 1/2 cup of granulated sugar
• the zest and juice of 2 limes
• 2 eggs
• a splash of heavy cream

Instructions

1. Preheat your oven to 350°F (175°C) to ensure it’s ready for baking.
2. In a large bowl, mix the flour and salt, then cut in the cold butter until the mixture resembles coarse crumbs.
3. Gradually add ice water, a tablespoon at a time, until the dough comes together. Tip: Handle the dough as little as possible to keep it tender.
4. Press the dough into a tart pan, ensuring an even layer on the bottom and sides. Chill for 15 minutes to prevent shrinking.
5. Blind bake the crust for 10 minutes, then remove any weights and bake for another 5 minutes until lightly golden. Tip: Use pie weights or dried beans to keep the crust flat while baking.
6. While the crust cools, blend the mangoes, sugar, lime zest, and juice until smooth, then strain for a silky filling.
7. Whisk the eggs and cream into the mango mixture, then pour into the pre-baked crust.
8. Bake for 25-30 minutes until the filling is set but still slightly wobbly in the center. Tip: The tart will continue to set as it cools, so don’t overbake.
9. Allow the tart to cool completely before slicing to ensure clean cuts.

Glossy and inviting, the tart’s velvety mango filling contrasts beautifully with the crisp, flaky crust, while the lime adds a refreshing zing. Serve chilled with a dollop of whipped cream or a sprinkle of toasted coconut for an extra layer of texture and flavor.

Mango Chia Pudding

Delightfully creamy and bursting with tropical flavor, this Mango Chia Pudding is a no-cook dessert that marries the richness of coconut milk with the freshness of ripe mangoes. Perfect for a quick breakfast or a light dessert, it’s as nutritious as it is indulgent.

Ingredients

• 1 cup of ripe mango, diced
• 1/4 cup of chia seeds
• 1 cup of coconut milk (the canned, full-fat kind for extra creaminess)
• A splash of vanilla extract
• A couple of tablespoons of honey or maple syrup, depending on how sweet you like it
• A pinch of salt to balance the flavors

Instructions

1. In a medium bowl, whisk together the coconut milk, vanilla extract, honey (or maple syrup), and a pinch of salt until well combined.
2. Add the chia seeds to the bowl and stir vigorously for about a minute to prevent clumping. Tip: Let the mixture sit for 5 minutes, then give it another good stir to ensure the chia seeds are evenly distributed.
3. Cover the bowl and refrigerate for at least 4 hours, or overnight, until the pudding has thickened to your liking. Tip: The longer it sits, the thicker it gets, so adjust the soaking time based on your texture preference.
4. While the pudding sets, puree the diced mango in a blender until smooth. Tip: For a chunkier texture, mash the mango with a fork instead of blending.
5. Once the chia pudding has set, layer it with the mango puree in serving glasses. Start with a layer of pudding, then mango, and repeat.
6. Serve chilled, garnished with extra diced mango or a sprinkle of chia seeds on top for a bit of crunch.

With its velvety texture and vibrant layers, this pudding is a feast for the eyes as much as the palate. Try topping it with toasted coconut flakes or a drizzle of lime zest for an extra zing.

Mango Coconut Ice Cream

Here’s a luscious treat that marries the tropical sweetness of mango with the creamy richness of coconut, creating a dessert that’s as indulgent as it is refreshing. Perfect for those warm summer evenings or as a vibrant finale to any meal, this Mango Coconut Ice Cream is a delightful escape to paradise.

Ingredients

• 2 cups of ripe mango puree (about 3 large mangoes)
• 1 can (13.5 oz) of full-fat coconut milk
• 3/4 cup of granulated sugar
• A splash of pure vanilla extract
• A pinch of salt

Instructions

1. In a blender, combine the mango puree, coconut milk, sugar, vanilla extract, and salt. Blend until the mixture is completely smooth.
2. Pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions, usually about 20-25 minutes, until it reaches a soft-serve consistency.
3. Transfer the ice cream to a lidded container and freeze for at least 4 hours, or until firm. For the creamiest texture, let it sit at room temperature for 5 minutes before scooping.
4. Tip: For an extra tropical twist, fold in some toasted coconut flakes before freezing.
5. Tip: If you don’t have an ice cream maker, pour the mixture into a shallow dish and freeze, stirring every 30 minutes for the first 2 hours to break up ice crystals.
6. Tip: For a smoother puree, strain the mango mixture through a fine-mesh sieve before churning.

The result is a velvety ice cream with the bright, fruity flavor of mango perfectly balanced by the creamy, subtle sweetness of coconut. Serve it in a coconut shell for an extra touch of tropical elegance, or top with fresh mango slices and a drizzle of honey for added decadence.

Mango Bread Pudding with Caramel Sauce

Perfectly ripe mangoes transform this classic bread pudding into a tropical delight, drizzled with a luscious caramel sauce that’s impossible to resist.

Ingredients

• 4 cups of day-old bread, cubed (about half a loaf)
• 2 cups of diced mangoes (about 2 large mangoes)
• 3 large eggs
• 1 cup of heavy cream
• 1 cup of whole milk
• 1/2 cup of granulated sugar
• 1 tsp of vanilla extract
• A pinch of salt
• 1/2 cup of brown sugar (for the caramel sauce)
• 1/4 cup of unsalted butter
• A splash of vanilla extract (for the caramel sauce)

Instructions

1. Preheat your oven to 350°F (175°C) and lightly grease a 9×13 inch baking dish.
2. In a large bowl, whisk together the eggs, heavy cream, milk, granulated sugar, vanilla extract, and salt until well combined.
3. Add the bread cubes and diced mangoes to the bowl, gently tossing to ensure every piece is soaked in the custard mixture. Let it sit for 10 minutes to absorb.
4. Transfer the mixture to the prepared baking dish, spreading it out evenly. Bake for 45 minutes, or until the top is golden and the center is set.
5. While the pudding bakes, make the caramel sauce: Melt the butter in a small saucepan over medium heat. Stir in the brown sugar and cook until it dissolves completely, about 2 minutes. Remove from heat and add a splash of vanilla extract, stirring until smooth.
6. Once the bread pudding is done, let it cool for 5 minutes before drizzling with the warm caramel sauce.

Golden and custardy with pockets of sweet mango, this bread pudding is best served warm, with extra caramel sauce on the side for those who dare. For an extra indulgent twist, top with a scoop of vanilla ice cream to contrast the warm pudding.

Mango Yogurt Parfait with Granola

Perfect for a leisurely weekend brunch or a quick, nutritious start to your day, this Mango Yogurt Parfait with Granola layers creamy yogurt, sweet mango, and crunchy granola for a delightful contrast of textures and flavors.

Ingredients

• 1 cup of Greek yogurt (go for the full-fat version for extra creaminess)
• 1 ripe mango, diced into small cubes
• 1/2 cup of your favorite granola (homemade or store-bought works)
• A drizzle of honey, to sweeten things up
• A sprinkle of chia seeds, for a little crunch and nutrition

Instructions

1. Start by spooning half of the Greek yogurt into the bottom of your serving glass or bowl.
2. Add a layer of half the diced mango on top of the yogurt, spreading it evenly.
3. Sprinkle a quarter cup of granola over the mango, creating a crunchy layer.
4. Repeat the layers with the remaining yogurt, mango, and granola.
5. Finish with a drizzle of honey and a sprinkle of chia seeds on the very top for that extra touch of sweetness and texture.
6. Let the parfait sit for about 5 minutes before serving to allow the granola to slightly soften, blending beautifully with the other layers.

Delight in the harmonious blend of creamy, sweet, and crunchy with every spoonful. For an extra special touch, serve in clear glasses to showcase the beautiful layers, or add a mint leaf on top for a pop of color and freshness.

Mango and Coconut Macarons

Unveiling a dessert that marries the tropical allure of mango with the creamy whisper of coconut, these macarons are a symphony of flavors and textures, perfect for elevating any occasion.

Ingredients

• 1 cup almond flour
• 1 3/4 cups powdered sugar
• 3 large egg whites, at room temperature
• 1/4 cup granulated sugar
• A pinch of salt
• A splash of vanilla extract
• A couple of drops of yellow food coloring
• 1/2 cup mango puree
• 1/2 cup coconut cream
• 1/4 cup shredded coconut, toasted

Instructions

1. Preheat your oven to 300°F and line two baking sheets with parchment paper.
2. Sift together the almond flour and powdered sugar into a large bowl to ensure a smooth macaron shell.
3. In a separate bowl, beat the egg whites with a pinch of salt until soft peaks form, then gradually add the granulated sugar until stiff peaks are achieved. Tip: Make sure your bowl and beaters are completely clean for the best volume.
4. Gently fold in the vanilla extract and yellow food coloring into the egg whites for a hint of flavor and a sunny hue.
5. Carefully fold the almond flour mixture into the egg whites in three additions, being careful not to deflate the mixture. The batter should flow like lava.
6. Transfer the batter to a piping bag fitted with a round tip and pipe 1-inch circles onto the prepared baking sheets. Tip: Let the piped macarons sit for 30 minutes to form a skin; this helps create the characteristic feet.
7. Bake for 18 minutes, then let cool completely on the baking sheets.
8. While the shells cool, whip together the mango puree and coconut cream until light and fluffy for the filling.
9. Pipe a small amount of filling onto half of the macaron shells, then top with the remaining shells. Tip: Lightly press the tops to spread the filling evenly without breaking the shells.
10. Sprinkle the assembled macarons with toasted shredded coconut for an extra crunch and tropical flair.

Perfectly crisp on the outside with a chewy center, these macarons burst with the vibrant flavor of mango balanced by the richness of coconut. Serve them on a platter garnished with edible flowers for a stunning presentation that’s as Instagram-worthy as it is delicious.

Mango Upside-Down Cake

Just when you thought the classic upside-down cake couldn’t get any better, along comes this luscious mango version to prove you wrong. Juicy, ripe mangoes caramelize into a sticky, golden topping, while the tender cake beneath soaks up all their tropical sweetness.

Ingredients

• 2 ripe mangoes, sliced
• 1/2 cup unsalted butter, plus a bit more for greasing
• 3/4 cup packed brown sugar
• 1 1/2 cups all-purpose flour
• 2 tsp baking powder
• A pinch of salt
• 1 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup whole milk

Instructions

1. Preheat your oven to 350°F. Grease a 9-inch round cake pan with a bit of butter and line the bottom with parchment paper.
2. Melt 1/2 cup butter in a small saucepan over medium heat. Stir in the brown sugar until dissolved, then pour this mixture into the prepared pan, spreading it evenly.
3. Arrange the mango slices over the brown sugar mixture in a single layer, slightly overlapping for full coverage.
4. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
5. In a large bowl, beat the granulated sugar and eggs together until light and fluffy. Mix in the vanilla extract.
6. Alternately add the flour mixture and milk to the egg mixture, starting and ending with the flour. Mix until just combined.
7. Pour the batter over the mangoes in the pan, smoothing the top with a spatula.
8. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
9. Let the cake cool in the pan for 10 minutes, then invert it onto a serving plate. Remove the parchment paper carefully.

Kick things up a notch by serving this cake warm with a scoop of vanilla ice cream. The contrast between the warm, caramelized mangoes and the cool, creamy ice cream is nothing short of divine. Each bite offers a perfect balance of sweetness and tang, with the cake’s moist crumb complementing the fruit’s juicy texture.

Mango and Raspberry Trifle

Yield to the allure of summer with this Mango and Raspberry Trifle, a dessert that marries the lush sweetness of mangoes with the tart vibrancy of raspberries in layers of creamy indulgence and delicate sponge.

Ingredients

• 2 cups of heavy cream
• 1/4 cup of powdered sugar
• 1 tsp of vanilla extract
• a couple of ripe mangoes, diced
• 1 cup of fresh raspberries
• a splash of orange liqueur (optional)
• 1 store-bought pound cake, cut into cubes

Instructions

1. In a large bowl, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form. Tip: Chill your bowl and whisk beforehand for quicker whipping.
2. Gently fold in the diced mangoes and half of the raspberries into the whipped cream, reserving the rest for garnish.
3. Lightly drizzle the pound cake cubes with orange liqueur, if using, to add a subtle citrus note.
4. In a trifle dish or individual glasses, layer the pound cake cubes at the bottom, followed by a generous layer of the mango and raspberry cream mixture. Repeat the layers until all ingredients are used, finishing with a cream layer.
5. Garnish the top with the remaining raspberries and a few pieces of diced mango. Tip: For an extra touch of elegance, sprinkle some edible flowers or mint leaves on top.
6. Chill the trifle in the refrigerator for at least 2 hours before serving to allow the flavors to meld. Tip: The trifle can be made a day ahead, making it perfect for entertaining.

Gloriously layered, this trifle offers a symphony of textures from the creamy filling to the soft cake and juicy fruit. Serve it in clear glasses to showcase the vibrant layers, or as a stunning centerpiece at your next gathering.

Mango Coconut Bars

Elevate your dessert game with these Mango Coconut Bars, a tropical-inspired treat that combines the creamy richness of coconut with the bright, fruity tang of ripe mangoes. Perfect for summer gatherings or a sweet afternoon pick-me-up, these bars are as delightful to look at as they are to devour.

Ingredients

• 1 1/2 cups of graham cracker crumbs
• 1/2 cup of melted butter
• 1/4 cup of sugar
• 2 cups of diced mango
• 1 can (14 oz) of coconut milk
• 1/2 cup of shredded coconut
• 2 tbsp of cornstarch
• A splash of vanilla extract
• A pinch of salt

Instructions

1. Preheat your oven to 350°F (175°C) and line an 8×8 inch baking pan with parchment paper, leaving some overhang for easy removal.
2. In a bowl, mix the graham cracker crumbs, melted butter, and sugar until well combined. Press this mixture firmly into the bottom of the prepared pan to form the crust. Bake for 10 minutes, then let it cool slightly.
3. While the crust is cooling, blend the diced mango until smooth. Tip: For an extra smooth texture, strain the puree through a fine mesh sieve.
4. In a saucepan, whisk together the mango puree, coconut milk, cornstarch, vanilla extract, and salt. Cook over medium heat, stirring constantly, until the mixture thickens, about 5-7 minutes.
5. Pour the mango coconut filling over the crust and sprinkle the shredded coconut evenly on top. Bake for 25 minutes, or until the filling is set and the edges are lightly golden.
6. Allow the bars to cool completely at room temperature, then refrigerate for at least 2 hours before slicing. Tip: For clean cuts, dip your knife in hot water and wipe it dry between slices.

Mango Coconut Bars offer a luscious, creamy texture with a delightful contrast between the crunchy crust and the soft, fruity filling. Serve them chilled with a drizzle of caramel sauce or a dollop of whipped cream for an extra indulgent touch.

Mango Crepes with Vanilla Custard

Gracefully blending the exotic sweetness of mango with the classic elegance of vanilla custard, this dish is a sublime celebration of flavors that dances between refreshing and indulgent. Perfect for a summer brunch or a sophisticated dessert, these crepes are a testament to the beauty of simple ingredients coming together in perfect harmony.

Ingredients

• 1 cup all-purpose flour
• A couple of eggs
• 1 1/2 cups milk
• A splash of vanilla extract
• 2 tbsp melted butter
• A pinch of salt
• 2 ripe mangoes, thinly sliced
• 1 cup heavy cream
• 1/2 cup sugar
• 3 egg yolks
• 1 tsp cornstarch

Instructions

1. In a large bowl, whisk together the flour, eggs, milk, vanilla extract, melted butter, and salt until the batter is smooth. Let it rest for 30 minutes to allow the gluten to relax, ensuring tender crepes.
2. Heat a non-stick skillet over medium heat and lightly grease it with butter. Pour 1/4 cup of batter into the skillet, swirling to coat the bottom evenly. Cook for about 2 minutes, or until the edges start to lift, then flip and cook for another minute. Repeat with the remaining batter.
3. For the vanilla custard, heat the heavy cream and sugar in a saucepan over medium heat until it begins to simmer. In a separate bowl, whisk the egg yolks and cornstarch, then gradually whisk in the hot cream mixture. Return to the saucepan and cook, stirring constantly, until the custard thickens, about 5 minutes. Strain through a fine-mesh sieve for a silky texture.
4. To assemble, spread a generous amount of vanilla custard on each crepe, top with mango slices, and fold or roll as desired. Serve immediately for the best texture.

Offering a delightful contrast between the creamy custard and the juicy mango, these crepes are a feast for the senses. For an extra touch of elegance, drizzle with a mango coulis or sprinkle with toasted coconut flakes before serving.

Mango and White Chocolate Mousse

Velvety and vibrant, this Mango and White Chocolate Mousse is a symphony of tropical sweetness and creamy decadence, perfect for elevating any dessert table with its luxurious texture and bold flavors.

Ingredients

• 2 ripe mangoes, peeled and diced
• 1 cup of heavy cream
• a splash of vanilla extract
• a couple of tablespoons of sugar
• 4 ounces of white chocolate, finely chopped
• a pinch of salt

Instructions

1. In a blender, puree the diced mangoes until smooth, then strain through a fine mesh to remove any fibers, yielding about 1 cup of puree.
2. In a small saucepan over low heat, warm the heavy cream until it just begins to steam, then remove from heat.
3. Add the finely chopped white chocolate to the warm cream, letting it sit for a minute to melt, then stir until smooth.
4. Whisk the mango puree, vanilla extract, sugar, and a pinch of salt into the white chocolate mixture until fully combined.
5. Chill the mixture in the refrigerator for about 30 minutes, until it’s cool to the touch but not set.
6. Using an electric mixer, whip the chilled mixture on high speed until it forms soft peaks, about 3-4 minutes.
7. Divide the mousse among serving glasses and refrigerate for at least 2 hours, or until set.

Light as air yet rich in flavor, this mousse pairs the tangy brightness of mango with the smooth sweetness of white chocolate. Serve it garnished with fresh mango slices or a drizzle of caramel for an extra touch of elegance.

Mango Gelato with Pistachios

This summer, transform ripe mangoes into a luxurious Mango Gelato with Pistachios, a dessert that marries the creamy richness of Italian gelato with the vibrant, tropical sweetness of mango, all crowned with the subtle crunch of pistachios.

Ingredients

• 2 cups of ripe mango puree (about 3 large mangoes)
• 1 cup of heavy cream
• 1/2 cup of whole milk
• 3/4 cup of granulated sugar
• A pinch of salt
• 1/2 cup of shelled pistachios, roughly chopped
• A splash of vanilla extract

Instructions

1. In a blender, puree the mango until smooth to get exactly 2 cups of puree.
2. In a medium saucepan over low heat, combine the heavy cream, milk, sugar, and salt. Stir until the sugar completely dissolves, about 5 minutes. Do not let it boil.
3. Remove the saucepan from the heat and stir in the mango puree and vanilla extract until well combined.
4. Pour the mixture into a bowl, cover, and chill in the refrigerator for at least 4 hours, or overnight for best results.
5. Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions, usually about 20-25 minutes.
6. In the last 5 minutes of churning, add the chopped pistachios to incorporate them evenly throughout the gelato.
7. Transfer the gelato to a lidded container and freeze for another 2 hours to firm up before serving.

With its velvety texture and the perfect balance of sweet and nutty flavors, this Mango Gelato with Pistachios is a refreshing treat on a hot day. Serve it in chilled glasses garnished with a few extra pistachios for an elegant touch.

Mango and Cardamom Kulfi

Gracefully blending the exotic sweetness of mangoes with the aromatic warmth of cardamom, this Mango and Cardamom Kulfi is a frozen dessert that promises to transport your senses to the bustling streets of India with every creamy, flavorful bite.

Ingredients

• 2 cups of heavy cream
• 1 can (14 oz) of sweetened condensed milk
• 1 cup of mango puree (about 2 ripe mangoes)
• A pinch of ground cardamom
• A splash of vanilla extract
• A handful of chopped pistachios for garnish

Instructions

1. In a large mixing bowl, whisk together the heavy cream and sweetened condensed milk until well combined.
2. Gently fold in the mango puree, ensuring the mixture is smooth and free of lumps.
3. Add a pinch of ground cardamom and a splash of vanilla extract to the mixture, stirring gently to incorporate the flavors evenly.
4. Pour the mixture into kulfi molds or small paper cups. If using paper cups, cover the top with aluminum foil and make a small slit in the center to insert a popsicle stick.
5. Freeze the kulfi for at least 6 hours, or overnight, until it’s completely set. For the creamiest texture, stir the mixture once after the first hour of freezing.
6. Once frozen, dip the molds in warm water for a few seconds to loosen the kulfi, then gently unmold onto a serving plate.
7. Sprinkle the chopped pistachios over the top for a crunchy contrast and a pop of color.

Delightfully rich and creamy, this kulfi is a perfect balance of sweet and spicy, with the mango’s tropical notes shining through the subtle warmth of cardamom. Serve it on a hot day for a refreshing treat, or dress it up with a drizzle of honey and a sprinkle of saffron threads for an extra touch of elegance.

Mango Popsicles with Chili Lime Salt

Bursting with vibrant flavors, these Mango Popsicles with Chili Lime Salt are the perfect blend of sweet, tangy, and spicy, offering a refreshing treat that’s as beautiful as it is delicious. Ideal for those warm summer days, they’re a delightful way to cool down with a kick.

Ingredients

• 2 cups of ripe mango, peeled and diced
• a splash of lime juice, about 1 tbsp
• a couple of tbsp of honey, to sweeten
• a pinch of chili powder
• a sprinkle of sea salt
• 1/2 cup of water

Instructions

1. In a blender, combine the diced mango, lime juice, honey, and water. Blend until smooth.
2. Pour the mango mixture into popsicle molds, leaving a little space at the top for expansion.
3. Insert popsicle sticks and freeze for at least 6 hours, or until solid.
4. In a small bowl, mix together the chili powder and sea salt to create the chili lime salt.
5. Once the popsicles are fully frozen, remove them from the molds by running warm water around the outside for a few seconds.
6. Lightly sprinkle the chili lime salt over the popsicles just before serving.

So, these popsicles are not just a treat; they’re an experience. The creamy texture of the mango contrasts beautifully with the zesty, spicy kick of the chili lime salt, making each bite unforgettable. Serve them at your next backyard BBQ for a surprising and sophisticated dessert option.

Summary

How delightful it is to explore these 20 Tropical Mango Dessert Recipes! Each one promises a taste of paradise, perfect for home cooks looking to add a sunny twist to their dessert repertoire. We’d love to hear which recipes you try and adore—drop a comment below with your favorites. Don’t forget to share the sweetness by pinning this article on Pinterest for others to discover. Happy baking!