Heavenly Mango Dessert Recipes For When Mango-Mania Grips You Out of the Blue

Mango is called the king of fruits for a reason—no fruit compares to its juicy deliciousness and beautiful sunny color and aroma. No wonder, come summer every bakery and sweet shop is filled with mango desserts that people flock to buy in throngs. Whether sliced, diced or pureed, mango adds natural sweetness that pairs beautifully with flavors like coconut, lime, cinnamon and cardamom. So here are some basic to intermediate-level mango dessert recipes just for you.

1. Mango Chia Pudding

Ingredients:

• 300 ml coconut milk
• 100 gm chia seeds
• 150 gm fresh mango, diced
• 50 ml maple syrup

Instructions:

• In a medium bowl, combine the coconut milk and chia seeds. Whisk together until well combined.
• Cover and refrigerate for at least 2 hours, or overnight, until it thickens.
• Once thickened, stir in the diced mango and maple syrup.
• Divide the pudding between individual serving dishes or jars.
• Top with additional diced mango.

2. Mango Mousse

Ingredients:

• 500 gm ripe mango, peeled and diced
• 150 ml heavy cream
• 50 gm sugar
• 1/2 tsp vanilla extract

Instructions:

• In a food processor or blender, puree the diced mango until smooth. Transfer to a medium bowl.
• In a separate bowl, whip the heavy cream with an electric mixer until soft peaks form.
• Add the sugar to the whipped cream and beat until stiff peaks form.
• Fold the whipped cream into the mango puree in two additions. Be careful not to overmix.
• Stir in the vanilla extract.
• Portion the mousse into individual serving dishes or glasses.
• Refrigerate for at least 2 hours before serving to allow the mousse to set.

3. Mango Shortcake

Ingredients:

• 250 gm all-purpose flour
• 50 gm sugar
• 5 gm baking powder
• 1/2 tsp salt
• 100 gm cold unsalted butter, cut into cubes
• 150 ml heavy cream

For the filling:

• 500 gm ripe mango, diced
• 150 ml heavy cream
• 25 gm sugar

Instructions:

• Preheat the oven to 180°C. Line a baking sheet with parchment paper.
• In a large bowl, whisk together the flour, sugar, baking powder and salt. Add the butter and use a pastry cutter or your fingers to cut it into the dry ingredients until the mixture resembles coarse crumbs.
• Add the heavy cream and stir just until a dough forms. Do not overmix.
• Turn out the dough onto a lightly floured surface and gently pat it into a 2cm thickness. Use a 6 cm round cutter to cut out rounds. Place on the prepared baking sheet.
• Bake for 15-18 minutes, until lightly golden. Allow to cool on a wire rack.
• For the filling, whip the heavy cream with an electric mixer until soft peaks form. Add the sugar and whip until stiff peaks form.
• To assemble, place a shortcake on a plate and top with mango slices and a dollop of whipped cream. Top with another shortcake and more mango and cream.

4. Mango Bread Pudding

Ingredients:

• 500 gm white bread, cut into cubes
• 400 gm ripe mango, peeled and diced
• 300 ml milk
• 100 ml cream
• 60 gm butter
• 100 gm brown sugar
• 1 tsp vanilla extract
• 1/2 tsp ground cardamom
• 1/2 tsp ground ginger
• 3 eggs

Instructions:

• Preheat the oven to 180°C. Butter a 20cm baking dish and arrange bread cubes in the dish. Top with mango pieces.
• In a saucepan, heat milk, cream, and butter until butter melts. Remove from heat and whisk in sugar, vanillcardamom, and ginger.
• In a large bowl, whisk eggs until light and fluffy. Slowly whisk in the milk mixture.
• Pour custard over bread and mango, pressing lightly to submerge. Cover and let soak for 30 minutes.
• Bake uncovered for 40 minutes, until the top is golden brown.
• Allow to cool for a few minutes before serving.

5. Mango Cobbler

Ingredients:

• 800 gm mangoes, peeled and diced
• 100 gm sugar
• 15 ml lime juice
• 350 gm all-purpose flour
• 150 gm sugar
• 5 ml baking powder
• 125 gm butter, chilled and diced
• 180 ml milk

Instructions:

• Preheat the oven to 180°C. In a bowl, combine mangoes, 100 gm sugar, and lime juice. Let sit for 15 minutes.
• In another bowl, mix flour, 150 gm sugar and baking powder. Cut in butter until the mixture resembles coarse crumbs. Stir in milk until just combined.
• Pour the mango mixture into a baking dish. Drop spoonfuls of batter over the top.
• Bake for 30-35 minutes, until the topping is golden brown. Allow to cool for 10 minutes before serving.