Type what you have

Ingredients

• ✓ mango
• short-grain white rice
• water
• white sugar
• cream of coconut

Instructions

1. 1 Combine the rice and water in a saucepan. Bring to a boil, then cover and reduce heat to low. Simmer for 15 to 20 minutes, until water is absorbed.
2. 2 Mix the desired amount of sugar into the hot rice. Portion the rice into 4 bowls. Top with mango slices, and pour some cream of coconut over the top of each bowl.

By Island Girl

Ingredients

• ✓ mango
• sweet rice
• coconut milk
• white sugar
• salt

Instructions

1. 1 Rinse sweet rice until water runs clear. Soak rice in warm water, 2 to 4 hours. Drain.
2. 2 Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Line the steamer with cheesecloth and spoon rice into cheesecloth; steam until thoroughly cooked, about 20 minutes. Remove the steamer from heat and transfer rice to a serving bowl.
3. 3 Mix together coconut milk, sugar, and salt in a large saucepan; bring to a simmer. Pour 3/4 of the coconut milk mixture over rice; cover the bowl and let sit for 5 minutes.
4. 4 Pour remaining coconut milk mixture over rice and top with mango slices.

By Lacey Olsen

Ingredients

• ✓ mango
• water
• sweet rice
• coconut milk
• white sugar
• salt

Instructions

1. 1 Combine 6 cups water and rice in a large bowl and soak 8 hours to overnight.
2. 2 Drain rice and rinse with fresh water. Combine 2 cups water and rice in a saucepan and bring to a boil. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 15 to 20 minutes. Transfer cooked rice to a bowl.
3. 3 Combine coconut milk, sugar, and salt in a small saucepan. Heat until just boiling; pour mixture over cooked rice. Let stand 30 minutes. Serve warm with sliced mango.

By kerry

Ingredients

• ✓ mango
• glutinous white rice
• coconut milk
• sugar
• sugar
• cornstarch
• salt

Instructions

1. 1 Cover rice with several inches of fresh water in a microwave-safe bowl; let stand for 30 minutes. Drain off water so rice is covered by 1/4 inch of water.
2. 2 Microwave rice, covered, on High until water is mostly absorbed but rice is still wet, about 10 minutes; stir and cook until almost dry, 4 minutes more.
3. 3 Combine 1/2 coconut milk and 1 cup sugar in a bowl, stirring until sugar dissolved. Pour over rice; stir until rice coated. Cover and let rice stand at room temperature for 20 minutes.
4. 4 Pour remaining 1/2 can coconut milk into a saucepan; whisk in remaining 1 tablespoon sugar, cornstarch, and salt until smooth. Bring mixture to a simmer over medium heat, whisking constantly; simmer until thickened, about 2 minutes. Remove from heat; cool.
5. 5 Scoop rice into individual serving bowls; top each serving with about 2 tablespoons coconut sauce and several mango pieces.

By u812gosh

Ingredients

• ✓ mango
• grapeseed oil
• sweet rice
• coconut milk
• water
• palm sugar
• salt
• coconut cream

Instructions

1. 1 Heat oil in a saucepan over medium heat; gently cook and stir rice in the hot oil until toasted, 2 to 3 minutes. Add coconut milk, water, sugar, and salt; bring to a boil. Reduce heat, cover saucepan, and simmer until rice is tender and has absorbed all the liquid, 20 to 25 minutes. Stir coconut cream into rice.
2. 2 Scoop rice into a serving bowl and top with mango.

By Ms Tea

Ingredients

• ✓ mango
• water
• short-grain white rice
• coconut milk
• sugar
• salt
• sugar
• tapioca starch
• sesame seed

Instructions

1. 1 Gather all ingredients.
2. 2 Combine water and rice in a saucepan. Bring to a boil, cover, and reduce heat to low. Simmer until water is absorbed, 15 to 20 minutes.
3. 3 While the rice is cooking, combine 1 ½ cups coconut milk, 1 cup sugar, and 1/2 teaspoon salt in another saucepan. Bring to a boil over medium heat; remove from the heat and set aside.
4. 4 Stir cooked rice into coconut milk mixture. Cover and allow to cool for 1 hour.
5. 5 Make a sauce by combining 1/2 cup coconut milk, 1 tablespoon sugar, 1/4 teaspoon salt, and tapioca starch in another saucepan; bring to a boil. Cook and stir just until thickened.
6. 6 Place coconut rice on a serving dish and arrange mangos on top. Pour sauce over mangos and rice.
7. 7 Sprinkle with sesame seeds.

By Michelle

Ingredients

• ✓ mango
• simple syrup
• lime juice

Instructions

1. 1 Place cubed mango into a food processor; blend until smooth. Pour in simple syrup and lime juice to taste; process until smooth.
2. 2 Transfer mango mixture into an ice cream maker and freeze according to manufacturer’s instructions, about 20 minutes.

By Cindy Chaney

Ingredients

• ✓ mango
• heavy cream

Instructions

1. 1 Beat cream in a glass or metal bowl until stiff peaks form. Lift your beater or whisk straight up: the whipped cream will form sharp peaks.
2. 2 Fold mango purée into whipped cream. Scoop mango mousse into serving glasses and chill until set, about 3 hours.

By twinklez

Ingredients

• ✓ mango
• water
• orange juice
• white sugar

Instructions

1. 1 Blend the mango, water, and orange juice in a blender on medium-low speed until smooth. Add the sugar and blend until incorporated.
2. 2 Pour into an ice cream maker and freeze according to the manufacturer's instructions.

By Macry

Ingredients

• ✓ mango
• white sugar
• lemon
• half-and-half

Instructions

1. 1 Place the mango, sugar, lemon juice, lemon zest and half-and-half into a blender or food processor. Cover, and process until smooth and creamy. Serve chilled.

By Suzisulzer

Ingredients

• ✓ mango
• sugar
• cream
• ice

Instructions

1. 1 Place cubed mangos, sugar, cream, and ice into a blender; puree until smooth.
2. 2 Pour mixture into a large resealable plastic freezer bag. Seal, and freeze for 45 minutes to an hour. Move the contents around in the bag every 15 minutes while freezing.

By CHANGOFETT

Ingredients

• ✓ mango
• pineapple
• water
• white sugar
• lime juice

Instructions

1. 1 Blend mangoes, pineapple, water, sugar, and lime juice in a blender until smooth; strain through a fine-mesh strainer. Chill soup in the refrigerator for 2 hours.

By Ivon

Ingredients

• ✓ mango
• butter
• brown sugar
• lemon juice
• orange juice
• water

Instructions

1. 1 In a saucepan over medium heat, combine the mangoes, butter, brown sugar, lemon juice, orange juice, and water. Stir until the mixture thickens. Remove from heat and serve.

By Rossana

Ingredients

• ✓ mango
• almond milk
• stevia sugar substitute
• vanilla extract

Instructions

1. 1 Combine frozen mangoes, almond milk, sweetener, and vanilla extract in a high-capacity blender, such as a Vitamix®. Blend until mixture has the consistency of ice cream, 45 to 60 seconds.

By Yoly

Ingredients

• ✓ mango
• banana
• yogurt
• honey
• ice
• vanilla extract

Instructions

1. 1 In a blender combine mangoes, bananas, yogurt, honey, ice cubes, and vanilla extract until smooth. Refrigerate for 3 hours. Pour into individual dishes and serve.

By Robyn Webb

Ingredients

• ✓ mango
• lime
• water
• chile-lime seasoning
• sugar

Instructions

1. 1 Cut lime into 6 slices. Cut each slice in half and place 2 slices in the bottom of each ice pop mold.
2. 2 Set aside 1/3 cup of the diced mango. Place remaining mango in a blender. Add water, chile-lime seasoning, and sugar; blend until smooth. Stir in reserved mango.
3. 3 Divide mixture between the molds. Freeze for 8 hours, or overnight. Run molds under cold water for 10 to 15 seconds to release pops.

By Soup Loving Nicole

Ingredients

• ✓ mango
• sugar
• tangerine juice
• orange
• lime

Instructions

1. 1 Place mango and sugar into a blender; blend until puréed and smooth. Add tangerine juice, orange zest and juice, and lime zest and juice; blend to combine. Transfer to a container; refrigerate 1 hour to overnight.
2. 2 Pour chilled mixture into an ice cream maker and freeze according to manufacturer's directions until it reaches "soft-serve" consistency. Transfer sorbet to a 1- or 2-quart lidded plastic container; cover the surface with plastic wrap and seal. Ripen sorbet in the freezer, 2 hours to overnight.

By TR6

Ingredients

• ✓ mango
• watermelon
• raspberry
• lemon juice

Instructions

1. 1 Place watermelon, mango, raspberries, and lemon juice in a blender; blend until smooth. Pour watermelon mixture into ice pop molds; insert handles or sticks.
2. 2 Freeze until firm, at least 4 hours.

By ginadewitt

Ingredients

• ✓ mango
• ✓ mango
• lime
• basil
• cayenne pepper
• salt
• white sugar

Instructions

1. 1 Combine mango chunks, lime juice, basil, cayenne pepper, and salt in a blender; blend until smooth. Pour mango purée into a large bowl; stir in sugar until sugar dissolves. Fold in diced mango. Pour into freezer pop molds.
2. 2 Freeze until firm, 14 to 24 hours.

By Danielle Walquist Lynch

Ingredients

• ✓ mango
• milk
• white sugar
• brown sugar
• cornstarch
• coconut flake

Instructions

1. 1 Bring milk to a boil in a saucepan. Add white sugar and brown sugar and stir until dissolved. Add pureed mangoes and continue to stir.
2. 2 Combine cornstarch with 1 cup sugar-milk mixture in a bowl. Whisk until smooth. Pour mixture back into the pot. Cook and stir over low heat until mixture thickens and coats the back of a spoon, 3 to 5 minutes.
3. 3 Transfer pudding to a serving bowl and cover closely with plastic wrap to no skin forms on top. Sprinkle with coconut. Let cool completely in the refrigerator before serving.

By Hadipolo

Ingredients

• ✓ mango
• water
• white sugar
• white sugar
• butter
• all-purpose flour
• baking powder
• salt
• milk
• vanilla extract

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 Combine mangoes, water, and 1/2 cup white sugar in a saucepan over medium heat; simmer until sugar is dissolved, 5 to 6 minutes. Drain syrup from mangoes, reserving syrup.
3. 3 Beat 2 cups sugar and butter together in a bowl using an electric mixer until smooth and creamy. Whisk flour, baking powder, and salt together in a separate bowl until combined. Slowly mix flour mixture, alternating with milk, into creamed butter mixture, beating well after each addition. Stir vanilla extract into batter; pour into a 9x13-inch baking dish.
4. 4 Arrange mangoes on top of the batter and pour 2 cups reserved syrup over mangoes.
5. 5 Bake in the preheated oven until a toothpick inserted in the center of the cobbler comes out clean, 40 to 45 minutes.

By grainfreegirl96

Ingredients

• ✓ mango
• gingersnap cookie crumb
• butter
• cream cheese
• sugar
• cornstarch
• egg

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Combine gingersnap cookie crumbs and melted butter in a bowl; mix until well combined. Press into the bottom of 9-inch cake pan.
3. 3 Bake in the preheated oven for 10 minutes; let cool, about 10 minutes.
4. 4 Puree 1 mango using a food processor. Slice the other mango and arrange in an even layer over the cooled crust.
5. 5 Beat the cream cheese, white sugar, and cornstarch in a bowl using an electric mixer on low speed until smooth and fluffy. Beat in the eggs 1 at a time, beating well after each addition. Add mango puree; mix on low speed until combined. Mix by hand to finish. Pour batter into cake pan.
6. 6 Bake in the preheated oven until set, 55 to 65 minutes.
7. 7 Turn oven off; let cake stand for 30 minutes in the oven with the door open 4 inches. Remove from oven; refrigerate.

By SwtToothPriya

Ingredients

• ✓ mango
• white bread
• white sugar
• egg
• milk
• vanilla extract
• cardamom
• butter

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Butter a 9x11 inch baking dish.
2. 2 Toss together the pieces of bread and mango, and place in the prepared baking dish. In a medium bowl, whisk together the sugar, eggs, milk, vanilla and cardamom. Pour over the bread. Dot with small pieces of butter.
3. 3 Bake for 45 to 50 minutes in the preheated oven, or until slightly puffed and golden brown.

By MAGILLAONFIRE

Ingredients

• ✓ mango
• cream cheese
• mascarpone cheese
• sugar
• heavy cream
• graham cracker pie crust

Instructions

1. 1 Beat cream cheese, mascarpone cheese, and sugar together until creamy. Blend in heavy cream to make a thick, custard consistency. Fold in drained mangoes. Divide mixture between prepared crusts. Refrigerate until ready to serve.

By Kay5103

Ingredients

• ✓ mango
• all-purpose flour
• confectioners' sugar
• butter
• brown sugar
• nut
• egg
• baking powder
• lemon extract
• salt

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a 9-inch square baking pan with parchment paper.
2. 2 Place mango into a small saucepan and cover with water; cook over low heat until soft, about 15 minutes. Remove from the heat, drain, and set aside.
3. 3 Mix 1 cup flour and 1/4 cup confectioners' sugar together in a large bowl. Cut in butter until the mixture resembles coarse crumbs. Press into the prepared baking pan to make a crust.
4. 4 Bake in the preheated oven until lightly browned, about 10 minutes.
5. 5 Mix drained mango, brown sugar, nuts, remaining 1/3 cup flour, eggs, baking powder, lemon extract, and salt together in a medium bowl until well combined. Pour over baked crust and cover with aluminum foil.
6. 6 Bake until set, about 20 minutes. Remove from the oven and cool slightly, then dust with confectioners' sugar. Cool completely before cutting into 12 bars.

By Janis P

Ingredients

• ✓ mango
• white chocolate
• heavy cream
• heavy cream
• sugar
• water
• gelatin

Instructions

1. 1 Place white chocolate and 3 tablespoons heavy cream in the top of a double boiler. Add hot water to the bottom of the double boiler and place over medium-low heat. Stir occasionally until chocolate melts, 3 to 5 minutes.
2. 2 Beat 3/4 cup heavy cream in a chilled glass or metal bowl with an electric mixer until soft peaks form.
3. 3 Combine mango and sugar in a food processor; puree until smooth. Pour into a bowl; fold in melted white chocolate mixture and whipped cream.
4. 4 Place hot water in a small bowl. Sprinkle gelatin on the water; allow it to melt 1 minute.
5. 5 Pour softened gelatin into the mango mixture. Mix thoroughly with an electric mixer for 1 or 2 minutes. Transfer mixture to a 9-inch springform pan. Refrigerate until firm, 3 or 4 hours.

By Chantelle Ng

Ingredients

• ✓ mango
• heavy cream
• brown sugar
• corn syrup
• rum
• kosher salt

Instructions

1. 1 Combine mangoes, heavy cream, brown sugar, and corn syrup in a blender or the bowl of a food processor; blend on high for 30 seconds.
2. 2 Transfer mango mixture to an airtight container; stir in spiced rum and salt. Refrigerate, 8 hours to overnight.
3. 3 Pour mixture into an ice cream maker and freeze according to manufacturer's instructions, about 20 minutes. Transfer to an airtight container and freeze until firm, about 4 hours.

By Soup Loving Nicole

Ingredients

• ✓ mango
• orange juice
• vanilla ice cream
• rolled oat
• ice pop mold

Instructions

1. 1 Pour 1/2 cup fruit juice into each ice pop mold and freeze until mostly set, enough so that the next layer can easily be poured on top, at least 2 hours.
2. 2 Combine vanilla ice cream and oats in a bowl and pour on top of the frozen layer of fruit juice. Push in fruit pieces. Add popsicle sticks to mold and freeze until solid, about 5 hours.

By Amanda Cat

Ingredients

• ✓ mango
• apple juice
• strawberry
• white sugar
• honey
• butter
• brown sugar
• all-purpose flour
• nutmeg
• cinnamon
• pie crust

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Place a mixing bowl in the refrigerator to chill.
2. 2 Place the mangos and apple juice in a sauce pan; simmer over medium-low heat. After 10 minutes, stir 1/4 cup white sugar and the honey into the mangos. Add the strawberries. Reduce heat to low and continue to simmer until fruit softens.
3. 3 Place the butter into the chilled mixing bowl, and cut into small pieces. Combine butter with the remaining 1/4 cup white sugar, brown sugar, flour, nutmeg, and cinnamon. Use your fingers or two forks to mix the butter into the dry ingredients until the mixture becomes coarse textured and crumbly. Refrigerate until needed.
4. 4 Pour the mango mixture into the prepared pie crust. Spread the crumb mixture evenly over the top of the fruit.
5. 5 Bake in preheated oven until topping is golden brown, about 20 minutes. Remove from oven and cool at least 30 minutes before serving.

By K Persaud

Ingredients

• ✓ mango
• butter
• white sugar
• peach schnapps
• all-purpose flour
• white sugar
• baking powder
• salt
• nutmeg
• milk

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Pour melted butter into an 8-inch square baking dish.
2. 2 Mix mangoes, 1/2 cup sugar, and peach schnapps together in a bowl. Layer mango slices over the butter in the baking dish and pour remaining juice over all.
3. 3 Mix flour, 3/4 cup sugar, baking powder, salt, and nutmeg together in a bowl. Add milk and stir batter to combine.
4. 4 Pour or drop batter evenly over the mango in the baking dish.
5. 5 Bake in the preheated oven until top layer is browned nicely, 45 to 50 minutes. Let rest about 5 minutes before serving.

By JIG the Cook