Easy No – Cook Mango Dessert

Sharing is caring!

Absolutely divine no – cook mango dessert topped with caramelized coconut flakes. Made with coconut milk, mango, sugar and lime juice.

Mango and coconut dessert is my 3 – year old daughter’s favorite dessert. It’s super easy, delicious, refreshing and you can whip it up in no time. Makes a perfect last minute dessert!! I always top my dessert with caramelized coconut flakes. My daughter on the other hand likes her mango dessert just topped with mango slices.

What you’ll need to make mango dessert:

  • 2 ripe, (but still firm) medium mangos (700 g/ 1 ½ lbs)
  • 50 g (¼ cup) sugar
  • 1 ½ tablespoons freshly squeezed lime juice
  • 200 ml (¾ cup + 1 tablespoon/ 6,8 fl oz) coconut milk

For the topping

  • ⅔ tablespoon brown sugar
  • ⅔ tablespoon butter
  • 2 tablespoons unsweetened coconut flakes

How to make mango – coconut dessert topped with caramelized coconut flakes

Wash the mangoes under running water. Using a sharp knife or vegetable peeler peel the mangoes and cut into slices.

Combine the mango slices, sugar and coconut milk in a jar and blend together.

Stir in freshly squeezed lime juice.

Divide the mango – coconut puree into glasses and put in the fridge for at least 2 hours or overnight.

Shortly before serving make the the topping. Combine butter and sugar in a pan and cook over medium heat.

Keep stirring until the sugar has melted.

Add coconut and stir constantly until the coconut flakes are lightly brown.

Remove from the pan and top your dessert.

  • This mango dessert is easy enough to make vegan too. Just substitute butter with margarine or simply top your dessert with mango slices.

More dessert recipes you’ll like:

Easy No - Cook Mango Dessert

Absolutely divine no – cook mango dessert topped with caramelized coconutflakes. Made with coconut milk, mango, sugar and lime juice.
Prep Time10 mins
Chill Time (at least)2 hrs
Total Time2 hrs 10 mins
Course: Dessert, dessert in glass, Pudding
Cuisine: African, Asian
Keyword: how to, kid-friendly, mango pudding, mother's day, no-cook dessert, special occasion, special occasion desserts, spring, summer
Servings: 4 Servings
Author: Ester from esterkocht.com

Equipment

  • Hand blender
  • Jar
  • Sharp knife
  • Cutting board
  • 4 glasses
  • skillet

Ingredients

For the mango dessert

  • 2 ripe, (but still firm) medium mangos (700 g/ 1 ½ lbs)
  • 50 g (¼ cup) sugar
  • 1 ½ tablespoons freshly squeezed lime juice
  • 200 ml (¾ cup + 1 tablespoon/ 6,8 fl oz) coconut milk

For the topping

  • tablespoon brown sugar
  • tablespoon butter
  • 2 tablespoons unsweetened coconut flakes

Instructions

  • Wash the mangoes under running water. Using a sharp knife or vegetable peeler peel the mangoes and cut into slices. Combine the mango slices, sugar and coconut milk in a jar and blend together. Stir in freshly squeezed lime juice. Divide the mango - coconut puree into glasses and put in the fridge for at least 2 hours or overnight.
  • Shortly before serving make the the topping. Combine butter and sugar in a pan and cook over medium heat. Keep stirring until the sugar has melted. Add coconut and stir constantly until the coconut flakes are lightly brown. Remove from the pan and top your dessert.

Notes

  • This mango dessert is easy enough to make vegan too. Just substitute butter with margarine or simply top your dessert with mango slices.

Did you make this recipe? I’d love to see! Snap a pic and share it on Ester kocht Facebook Page or tag @ester.kocht on Instagram. Or simply write a comment.

Sharing is caring!

Leave a Comment

Your email address will not be published. Required fields are marked *

*

This site uses Akismet to reduce spam. Learn how your comment data is processed.