This mango cream dessert is so easy to rustle up at the last minute. Based on the sweetest mangos, there's no need to add any sugar. Much like a mousse with a little whipped cream and coconut milk, these healthy desserts also partner well with chocolate.
Can’t believe how quick and easy this was and full of flavor - nice touch with the coconut and lime. Making this again next weekend for guests and will try them with your macaroons. - Phil
What we Love About Mango Cream
We love this mango dessert as it's a recipe that's:
- Easy to whip up in less than 30 minutes without any baking or heating needed. Ideally, use the sweetest mangoes you can find in season - otherwise use frozen.
- It's creamy texture is like a mousse in texture but contains no eggs like this strawberry mousse - that's why I've simply called this a mango cream - it's a real treat.
- The mango flavour is so simple and fresh with vanilla, coconut and lime for a taste of the tropics.
- Best of all, it's incredibly light and, with naturally sweetened with sweet mangos, there's no need to add any sugar.
Mango Cream - Low Sugar, High Flavour
This recipe was initially inspired by William Ledeuil, Michelin-starred French chef of the Paris restaurant, Ze Kitchen Galerie. He specialises in French food with Asian influences and what I love about his fruity desserts is that they're slightly acidic and low in sugar.
The flavour combinations he uses are also intriguing - such as this pistachio ice cream, also inspired by Ledeuil, who adds wasabi. This dessert was so impressive in his restaurant that I made macarons to accompany them! They even won a local French pâtisserie competition just outside Paris before my first book was published.
For his original dessert, the chef uses a fresh vanilla pod and lemon grass (citronnelle) but I've made a quicker version with powdered vanilla (or vanilla extract) and a fragrant lime.
Mango Dessert - Few Ingredients Needed
This dessert, more like a mango mousse, just uses 5 ingredients without any butter, gelatin or agar-agar:
- Fresh mangos - the sweeter, the better. Based on 2 large mangoes at around 500g (18oz) each. I use a lot in this dessert, as we want as much healthy fruit to shine! Not in season? Then use frozen or canned mango pulp.
- Vanilla - as pods are expensive and we want the mango to dominate (unlike a crème caramel for example, where vanilla is the focus), use a little vanilla powder or extract just to enhance the flavour.
- Whipping cream - use heavy cream or 30% fat cream that's easy to whip (never less fat). In France, we use crème fleurette. For more, see ingredient equivalents in FAQ.
- Coconut milk - the kind in tins or cartons, mixed well. No evaporated milk or sweetened condensed milk.
- Lime - as we're using just the juice, they don't need to be organic. If you do find organic and love acidity, then add a little zest.
Quick Recipe for Mango Creams
First refrigerate a large bowl for whipping the cream - this makes it so much easier to whip quickly.
Cut both mangos in two vertically next to the stone, cut off the skin and chop the fruit into small pieces. Place in a mixer or blender to purée or blend the mango, keeping back about ¼ to garnish the dishes.
Whip the cream in the chilled bowl using an electric (hand or standing) whisk, adding the coconut milk. When thickened, fold the mango purée into the coconut cream and incorporate the lime juice.
Place the mango pieces into serving glasses as a bottom layer then pour over the mango cream.
More Tropical Fruit Recipes
Enjoy more of the following tropical fruit recipes - or be inspired to make them into your own mango dessert recipes:
- Mango sauce
- Coconut chia pudding with mango
- Chocolate Mousse with Passion Fruit
- Raspberry and Passion Fruit Macaron Filling
- Chocolate crème brûlée with passion fruit.
How to Serve
Serve mango creams with any of the following. I love to dish out small portions in verrine or shot glasses, or in fluted glasses.
Any good quality chocolate goes well with this mango pudding. The lime gives it that gorgeous acidity that combines so well together with the coconut. Decorate the creams with cardamom or any of the following are delicious for a light and healthy end to any meal:
- French mendiants, dark chocolate disks with fruit and nuts.
- Top with a few strawberries, another tasty combination.
- Coconut macaroons, known in France as rochers coco.
- Tuile cookies - excellent with that extra crispy crunch.
How Long Can They Keep?
This mango cream recipe has a bonus: it keeps chilled in the fridge for up to 3 days. The mango chunks keep well under the cream, so it's one of our perfect make-ahead recipes to have up your sleeve.
Mango Cream Dessert
Ingredients
- 2 Sweet, ripe mangoes (about 500g/18oz each), cubed
- ¼ teaspoon vanilla powder or few drops of extract
- 100 ml (3½fl oz/ ⅖ cup) whipping or heavy cream 30% fat
- 50 ml (2 fl oz/ scant ¼ cup) coconut milk
- 1 lime juice only
Instructions
- Refrigerate a large bowl for whipping the cream.Cut both mangos in two vertically next to the stone, cut off the skin and chop the fruit into small pieces. Place in a mixer and purée the mango, keeping back about ¼ to garnish the dishes.
- Whip the cream in the chilled bowl using an electric (hand or standing) whisk, adding the coconut milk. When thickened, fold the mango purée into the cream and incorporate the lime juice.
- Spoon the mango pieces into serving glasses then top with the mango cream. Chill for about 30 minutes.
Notes
This post was first published April 2, 2017 but is now completely updated.
Renee Bickar
Thanks for this new light and fluffy recipe.
I was looking for a recipe with no sugar and this fits the bill!
I had some packaged no sugar coconut that was perfect on top.
Jill Colonna
So happy you liked this Renee. Agreed - no need to add sugar to enjoy mango's wonderful flavours. J x
Charlie
Allergy to coconut.
What can I use as a substitute?
Thanks for the recipe!
Jill Colonna
Hi Charlie,
Sorry to hear you're allergic to coconut, as it does add a lovely flavour to the creams. However, the good news is only a little is used in this recipe so can easily be replaced by either almond milk, for example - or just add more cream. As you wish! Let me know how you like the recipe.
Phil
Can’t believe how quick and easy this was and full of flavor - nice touch with the coconut and lime. Making this again next weekend for guests and will try them with your macaroons.
Jill Colonna
Thanks Phil. So glad you like them! Thanks so much for taking the time to leave a review. Much appreciated!
Thomasina
Perfect for our Easter party Jill especially when it's a no bake dessert. Thanks for the explanation of the chocolate fish. I'm going to decorate mine with tiny chocolate eggs. Looking forward to reading your Easter blog.
Jill Colonna
So glad you'll be making this, Thomasina!
Christina | Christina's Cucina
Saw these lovely creations on Facebook, Jill! What a delightful and playful dessert which is absolutely perfect for April Fool's Day! You are so good about celebrating each holiday, or fun day with an appropriate sweet!
Jill Colonna
Hopefully this is for any time of year, Christina - and even with the April fishes in the chocolate windows, they're still continuing well into Easter. Thanks so much for popping in.
Liz
When your post showed up in my email, I wondered if there would be an April Fools angle 🙂 This layered dessert looks awesome and chocolate fish are the perfect garnish for both April Fools and Easter!!
Jill Colonna
You know, Liz? I never even thought about posting a spoof but next year, who knows? Thanks for popping by! Have a wonderful Easter.