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Mango Sorbet
Dessert American

Mango Sorbet

4.8

Prep
15 min
Cook
Total
15 min

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

Mango Mousse
Dessert American

Mango Mousse

4.2

Prep
15 min
Cook
Total
195 min

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

Mango Tango Sorbet
Dessert American

Mango Tango Sorbet

4.0

Prep
15 min
Cook
Total
195 min

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

Watermelon Mango Ice Pops
Dessert American

Watermelon Mango Ice Pops

4.8

Prep
15 min
Cook
Total
255 min

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

The Captain's Mango Ice Cream
Dessert American

The Captain's Mango Ice Cream

4.5

Prep
10 min
Cook
Total
750 min

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

Overnight Oat Ice Pops
Dessert American

Overnight Oat Ice Pops

Prep
15 min
Cook
Total
465 min

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

Mango Upside-Down Cake
Dessert American

Mango Upside-Down Cake

5.0

Prep
20 min
Cook
45 min
Total
80 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (180 degrees C). Line an 8-inch square baking dish with enough parchment paper to overhang on all sides.
  2. 2 Arrange mango slices in an overlapping pattern in bottom of the prepared dish.
  3. 3 Combine sugar, eggs, yogurt, and oil in a large bowl; stir until smooth. Fold in flour, coconut, and baking powder until just combined. Spoon batter over sliced mango; spread evenly to edges.
  4. 4 Bake in the preheated oven until a toothpick inserted into center comes out clean, 45 to 50 minutes. Cool in the dish for 15 minutes. Invert onto a serving plate; carefully peel off parchment paper. Cool completely before slicing.

By Diana Moutsopoulos

Maui Girl's Mango Pie
Dessert American

Maui Girl's Mango Pie

4.7

Prep
25 min
Cook
45 min
Total
70 min

Instructions

  1. 1 Preheat oven to 400 degrees F (200 degrees C). Line a 9-inch pie pan with half of the pie pastry. Set aside.
  2. 2 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.
  3. 3 Bake in the preheated oven until the crust is golden brown and the juices are bubbling, about 45 minutes.

By Allrecipes Member

Oat Pudding with Mango and Coconut
Dessert American

Oat Pudding with Mango and Coconut

5.0

Prep
10 min
Cook
20 min
Total
45 min

Instructions

  1. 1 Bring a pot of lightly salted water to boil; stir in oats. Reduce heat to medium-low; cook and stir until oats soften and water is absorbed, about 15 minutes. Cool, about 15 minutes.
  2. 2 Combine oats, cashew milk, and banana in a blender; blend until smooth.
  3. 3 Divide oat mixture between two bowls; top with diced mango, coconut flakes, and honey.

By Jessica Laratonda

Easy Mango Cake
Dessert American

Easy Mango Cake

4.5

Prep
15 min
Cook
40 min
Total
85 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a fluted tube pan (such as Bundt).
  2. 2 Peel mango with a vegetable peeler or paring knife. Cut flesh into small pieces and squeeze pit for juice. Collect all juice from chopping and squeezing pit and reserve for glaze. Smash mango in a bowl using a potato masher or fork. Measure 1 cup smashed mango, reserving the rest for the glaze.
  3. 3 Beat 1 cup smashed mango, cake mix, eggs, water, vegetable oil, and lime zest together in a bowl using an electric mixer for 2 minutes; pour into the prepared pan.
  4. 4 Bake in the preheated oven until a toothpick inserted in the center comes out clean, 40 to 50 minutes. Cool cake in pan for 5 minutes. Invert cake onto a wire rack to cool completely.
  5. 5 For the glaze: Combine melted butter, lime juice, rum, and about 1 tablespoon reserved juice from mango in a bowl. Stir confectioners' sugar into butter mixture until desired consistency is reached; fold smashed mango into glaze. Spoon glaze over cooled cake.

By SIOBANM

Mango Cheesecake
Dessert American

Mango Cheesecake

4.6

Prep
20 min
Cook
35 min
Total
265 min

Instructions

  1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Mix 3/4 cup of sugar and cream cheese in a medium bowl. Mix in eggs one at a time, then stir in vanilla.
  3. 3 Pour mixture into graham cracker crust, and smooth over the top.
  4. 4 Bake in preheated oven until the edges have puffed up but the middle still jiggles, about 30 minutes. Allow to cool for 30 minutes, then refrigerate cheesecake until cold, about 3 hours.
  5. 5 While cheesecake is baking, make the mango topping: Pour 1 cup of mango nectar and 1/3 cup of sugar into a saucepan; bring to a boil over medium-high heat to dissolve the sugar. Dissolve cornstarch in the remaining 1/4 cup of mango nectar; stir into the boiling saucepan until thickened and clear, about 30 seconds.
  6. 6 Place diced mango into a heatproof bowl, and toss with the thickened sauce.
  7. 7 Allow to cool to room temperature, then pour over the cheesecake. Serve cold.

By Tracey Narinesingh

Coconut Milk Rice Pudding
Dessert American

Coconut Milk Rice Pudding

4.6

Prep
5 min
Cook
30 min
Total
215 min

Instructions

  1. 1 Beat 2 tablespoons milk and egg yolk together in a small bowl; set aside.
  2. 2 Combine 2 3/4 cups milk and coconut milk in a saucepan over medium heat until just begins to steam; reduce heat to low.
  3. 3 Melt butter in a saucepan over medium heat. Stir in rice; cook for 1 minute. Pour in 1/2 cup coconut milk mixture, stirring constantly, until liquid is completely absorbed and rice is creamy; repeat process until milk mixture is completely incorporated and rice has a tender, yet slightly firm consistency, 20 to 30 minutes.
  4. 4 Stir sugar and salt into rice mixture. Off heat, slowly whisk in egg yolk mixture until completely incorporated and custard in color, about 1 minute. Whisk in vanilla extract.
  5. 5 Transfer rice pudding to a bowl; cool to room temperature, cover with plastic wrap, and refrigerate until well-chilled, at least 3 hours. Garnish with mango and five-spice powder.

By John Mitzewich

Tropical Coconut Quinoa Pudding
Dessert American

Tropical Coconut Quinoa Pudding

4.3

Prep
10 min
Cook
20 min
Total
90 min

Instructions

  1. 1 Bring water and salt to a boil in a medium saucepan with a tight fitting lid set over medium heat. Add quinoa; cover and cook over low heat for 15 minutes or until fluid is absorbed.
  2. 2 Meanwhile, whisk coconut milk with sugar, eggs, and lime juice. Stir into quinoa. Return pan to medium heat and cook, stirring constantly for 5 to 7 minutes or until thickened. Remove from heat; stir in lime zest and vanilla.
  3. 3 Cool to room temperature; transfer to the refrigerator and chill completely. (Pudding can be reserved in a covered container for up to 3 days.)
  4. 4 Spoon into bowls and garnish with a generous amount of coconut whipped cream, mango, and toasted coconut.

By Gay Lea Foods Co-operative®

Mango Cake with Olive Oil and Greek Yogurt
Dessert American

Mango Cake with Olive Oil and Greek Yogurt

4.5

Prep
15 min
Cook
45 min
Total
65 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch springform cake pan.
  2. 2 Beat sugar, butter, and olive oil together in a large bowl until light and fluffy, 3 to 5 minutes. Mix in egg and brandy.
  3. 3 Combine flour, baking powder, baking soda, salt, and cinnamon in a separate bowl. Mix flour mixture into the wet ingredients alternately with yogurt and milk, stirring just until combined. Gently fold in mango. Spread into the prepared pan; batter will be thick.
  4. 4 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 50 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool completely.

By Diana Moutsopoulos

Tropical Mango Trifle
Dessert American

Tropical Mango Trifle

5.0

Prep
30 min
Cook
20 min
Total
530 min

Instructions

  1. 1 Combine mango, ½ cup sugar, lemon juice, and salt in the bowl of a food processor; pulse until smooth. Add egg yolks; process for 15 seconds. Pour mixture through a sieve set over a large metal bowl, pressing on solids with the back of a spatula to release as much purée as possible. Discard solids in sieve.
  2. 2 Fill a large saucepan with 2 inches water; bring to a simmer. Set the metal bowl on top; whisk mango purée until thickened and an instant-read thermometer inserted into center, without touching the bowl, registers 170 degrees F (77 degrees C), about 10 minutes.
  3. 3 Place the metal bowl on a towel on a flat work surface; whisk in butter, one piece at a time, until blended. Cover the bowl with plastic wrap; refrigerate, 8 hours to overnight.
  4. 4 Combine milk and pudding mix in a medium saucepan; bring to boil, stirring constantly until thickened. Off heat, fold in coconut and vanilla. Cover the bowl with plastic wrap; refrigerate until set, about 1 hour.
  5. 5 Beat heavy cream in a chilled glass or metal bowl with an electric mixer until soft peaks form. Gradually beat in ¼ cup sugar until stiff peaks form.
  6. 6 Place ½ pound cake cubes in bottom of a large trifle bowl; layer ½ each bananas, pineapple, and strawberries on top. Spoon ½ each mango purée and coconut pudding on top. Repeat layers with remaining ½ each pound cake, bananas, pineapple, strawberries, mango purée, and coconut pudding.
  7. 7 Spoon whipped cream on top in big, fluffy swirls. Chill in the refrigerator until ready to serve.

By shellyw715

Mango Crepes à la Mode
Dessert American

Mango Crepes à la Mode

Prep
15 min
Cook
30 min
Total
105 min

Instructions

  1. 1 Blend flour, water, milk, eggs, 4 teaspoons vegetable oil, salt, and sugar together in a mixing bowl using an electric mixer until smooth. Cover and refrigerate for 1 hour.
  2. 2 Heat a crepe pan or skillet over medium heat. Brush with remaining 1 teaspoon oil. Stir batter well before pouring about 5 tablespoons into the heated pan to form a very thin coat. Cook crepe until set and bubbles start to appear on the surface, 1 to 2 minutes. Run a spatula around the edge of the skillet to loosen crepe; flip crepe and cook until the other side has turned light brown, about 1 minute more. Transfer crepe onto waxed paper. Repeat with remaining batter, being careful not to stack crepes until completely cooled.
  3. 3 Heat a saucepan over medium-high heat. Pour in orange juice and sugar. Bring to a boil; add mangoes, cinnamon, and vanilla extract. Return to a boil and cook for 2 minutes; set aside to cool.
  4. 4 Lay crepes on a flat, clean surface. Add mango filling to each and roll like a cigar. Place on a dessert plate; top with vanilla ice cream and chocolate syrup.

By Rhemassance

Coconut Mango Muffins with Candied Ginger
Dessert American

Coconut Mango Muffins with Candied Ginger

5.0

Prep
20 min
Cook
20 min
Total
40 min

Instructions

  1. 1 Preheat oven to 375 degrees F (190 degrees C).
  2. 2 Mix all-purpose flour, whole wheat flour, brown sugar, 1/2 cup flaked coconut, baking powder, and salt in a bowl.
  3. 3 Beat the eggs in another large bowl until creamy. Add applesauce, coconut milk yogurt, skim milk, vegetable oil, and honey to eggs. Blend well.
  4. 4 Stir flour mixture, dried mango, candied ginger, and honey into egg mixture just until blended. Spoon batter into muffin cups, filling about 3/4 of each cup. Sprinkle 2 tablespoons flaked coconut on top.
  5. 5 Bake in the preheated oven until a toothpick inserted into the middle of a muffin comes out clean, about 20 minutes.

By brittneyart

Summery Lime-Mango Shortcakes
Dessert American

Summery Lime-Mango Shortcakes

4.6

Prep
45 min
Cook
20 min
Total
80 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C). Grease a baking sheet.
  2. 2 Combine mangoes, strawberries, and blueberries in a large bowl; add honey and lime juice and toss gently. Cover the bowl; refrigerate filling.
  3. 3 Sprinkle gelatin over water in a large heat-proof bowl; set aside until blooms, about 5 minutes. Place bowl over a pan of simmering water; stir often until dissolved. Transfer to a small bowl; refrigerate until cool, about 10 minutes.
  4. 4 Beat cream in a large bowl with an electric mixer until cream begins to thicken; add confectioners' sugar, coconut extract, and chilled gelatin. Whip until soft peaks form; cover the bowl and refrigerate whipped cream.
  5. 5 Whisk flour, sugar, baking powder, lime zest, poppy seeds, and salt in a large bowl; cut in shortening with 2 knives or pastry blender until mixture resembles coarse crumbs. Beat buttermilk and egg together in a small bowl; stir into flour mixture until just moistened. Transfer dough to a floured work surface; knead until it comes together. Roll out to a ½-inch thickness; cut shortcakes with a 3-inch round biscuit cutter. Place on the prepared baking sheet.
  6. 6 Bake in the preheated oven until golden, 15 to 18 minutes. Cool slightly; halve each cake horizontally.
  7. 7 Spoon fruit filling on bottom halves of each cake. Spoon or pipe whipped cream over fruit; top with remaining biscuit halves.

By larkspur

Mango Orange Sorbet
Dessert

Mango Orange Sorbet

4.0

Prep
10 min
Cook
Total
190 min

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

Cream of Mango Soup
Dessert

Cream of Mango Soup

4.6

Prep
10 min
Cook
Total
10 min

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

Creamy Mango Sorbet
Dessert

Creamy Mango Sorbet

4.5

Prep
15 min
Cook
45 min
Total
60 min

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

Mango-Tajin® Ice Pops
Dessert

Mango-Tajin® Ice Pops

Prep
10 min
Cook
Total
490 min

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

Spicy Mango-Basil Paletas
Dessert Mexican

Spicy Mango-Basil Paletas

5.0

Prep
20 min
Cook
Total
860 min

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

Mango Coconut Pudding
Dessert

Mango Coconut Pudding

3.0

Prep
10 min
Cook
10 min
Total
20 min

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

Mommy's Mango Cobbler
Dessert

Mommy's Mango Cobbler

4.2

Prep
15 min
Cook
45 min
Total
60 min

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