Summer tastes like sweet, sun-ripened mango, and these desserts prove it. Whether you like creamy, icy, baked, or no-bake treats, there’s a mango dessert here that fits your vibe. These recipes are simple enough for weeknights but special enough for gatherings.
Most use fresh mango, but frozen works too. Keep it light, bright, and full of that sweet-tangy flavor that makes mango so irresistible.
What Makes This Recipe So Good
- Fresh, sunny flavor: Mango brings natural sweetness and tropical aroma, so desserts pop without tons of added sugar.
- Versatile lineup: From sorbet to cheesecakes, puddings to pavlova, you get 15 different ways to enjoy mango.
- Beginner-friendly: Clear steps and simple techniques. Many are no-bake or blender-based.
- Flexible ingredients: Fresh, frozen, or canned mango works.
Dairy and non-dairy swaps are easy.
- Make-ahead friendly: Many set in the fridge or freezer, so you can prepare them ahead of time.
Shopping List
- Fresh ripe mangoes (or frozen mango chunks)
- Limes and lemons
- Sugar, brown sugar, or honey
- Coconut milk or cream
- Heavy cream and whole milk (or plant-based alternatives)
- Greek yogurt or coconut yogurt
- Cream cheese and mascarpone (optional for cheesecakes and trifles)
- Sweetened condensed milk
- Gelatin or agar-agar
- Eggs and egg whites
- Butter
- Vanilla extract and cardamom
- Chia seeds
- All-purpose flour, baking powder, and cornstarch
- Shortbread cookies, ladyfingers, or graham crackers
- Coconut flakes and pistachios (optional garnish)
- Mint leaves (optional garnish)
Step-by-Step Instructions
- Mango Sorbet: Blend mango, lime juice, sugar, and a pinch of salt until smooth. Chill, then churn in an ice cream maker, or freeze and stir every 30 minutes until scoopable.
- No-Bake Mango Cheesecake: Press crushed graham crackers and butter into a pan. Beat cream cheese, condensed milk, vanilla, and mango purée.
Fold in whipped cream, pour over crust, and chill until set.
- Mango Coconut Panna Cotta: Bloom gelatin in water. Warm coconut milk with sugar and vanilla, stir in gelatin, pour into cups, and chill. Top with mango purée before serving.
- Mango Lassi Popsicles: Blend mango, yogurt, milk, honey, and cardamom.
Pour into molds, add sticks, and freeze solid.
- Mango Sticky Rice Parfaits: Cook sticky rice with coconut milk and sugar. Layer with mango slices and a drizzle of coconut cream in glasses.
- Mango Chia Pudding: Stir chia seeds into coconut milk with a touch of honey. Chill until thick.
Top with diced mango and lime zest.
- Mango Pavlova: Whip egg whites with sugar to stiff peaks. Bake low and slow until crisp outside and marshmallowy inside. Top with whipped cream and mango slices.
- Mango Crumble: Toss mango with a little sugar and cornstarch.
Top with a crumble of oats, flour, brown sugar, and butter. Bake until bubbling and golden.
- Mango Yogurt Parfaits: Layer Greek yogurt, mango compote (mango simmered with a bit of sugar and lemon), and granola. Chill briefly.
- Mango Mousse: Whip cream to soft peaks.
Fold in sweetened mango purée and a splash of lime. Spoon into cups and chill.
- Mango Upside-Down Cake: Arrange mango slices over melted butter and brown sugar in a cake pan. Pour simple vanilla batter on top and bake.
Invert and cool.
- Mango Tres Leches: Bake a light sponge. Poke holes and soak with a blend of evaporated milk, condensed milk, and mango purée. Chill, then top with whipped cream.
- Mango Tiramisu: Dip ladyfingers in mango nectar.
Layer with mascarpone whipped with cream and vanilla, plus mango slices. Chill overnight.
- Mango Kulfi: Simmer milk to reduce slightly, sweeten, and stir in mango purée and cardamom. Pour into molds and freeze until firm.
- Mango Trifle: Layer cake cubes, mango curd (or purée), whipped cream, and chopped mango in a trifle dish.
Chill before serving.
Keeping It Fresh
- Storage: Most chilled desserts keep 2–4 days in an airtight container. Sorbet and kulfi last up to 2 months in the freezer.
- Prevent browning: Toss fresh-cut mango with lime juice to keep color bright and flavor sharp.
- Texture tips: Cover creamy desserts tightly to avoid absorbing fridge odors. For pavlova, assemble just before serving to keep it crisp.
- Make-ahead: Cheesecakes, panna cotta, mousse, and tiramisu taste better after resting overnight.
Why This is Good for You
- Vitamin-rich: Mango is packed with vitamin C and beta-carotene for immune support and eye health.
- Fiber bonus: Fresh mango and chia add fiber, which helps with digestion and steady energy.
- Dairy swap options: Coconut milk and yogurt alternatives keep things lighter or dairy-free without losing creaminess.
- Natural sweetness: Ripe mango reduces the need for added sugar, especially in frozen and blended desserts.
What Not to Do
- Don’t use underripe mangoes: They’re fibrous and bland.
Look for fragrant fruit that gives slightly to the touch.
- Don’t skip the acid: A splash of lime or lemon wakes up sweetness and keeps flavors balanced.
- Don’t overblend for chunky desserts: If a recipe calls for diced mango, save some texture. Puree only what you need.
- Don’t rush the chill time: Cheesecakes, mousse, and panna cotta need time to set properly.
- Don’t overload pavlova: Too much topping will collapse the meringue. Add just before serving.
Variations You Can Try
- Add spice: A pinch of chili powder or Tajín on sorbet or parfaits gives a sweet-heat finish.
- Go herby: Blend in mint or basil with mango for a fresh twist, especially in popsicles and granitas.
- Nutty crunch: Top with toasted coconut, pistachios, or almonds for texture and flavor contrast.
- Swap fruits: Pair mango with pineapple, passion fruit, or berries to add tartness and color.
- Lighten it up: Use Greek yogurt instead of heavy cream in parfaits and trifles for a tangy, protein-rich version.
- Make it boozy: A splash of rum in trifles or a bit of prosecco with mango sorbet for grown-up gatherings.
FAQ
Can I use frozen mango instead of fresh?
Yes.
Let it thaw and drain extra liquid before blending or layering. It works especially well in sorbet, mousse, lassi pops, and curds.
How do I pick ripe mangoes?
Choose fruit that smells sweet and gives slightly when pressed near the stem. Color varies by variety, so go by scent and softness, not just color.
What can I use instead of gelatin?
Use agar-agar for a vegetarian option.
It sets firmer and faster, so follow package instructions and adjust amounts slightly down from gelatin.
Can I reduce the sugar?
Usually, yes. Start by cutting 25% and taste as you go. For frozen desserts, keep some sugar to maintain a softer texture.
What if my mango is stringy?
Blend and strain through a fine sieve for smooth purée.
For chunked desserts, choose less fibrous varieties like Ataulfo or Keitt.
How long do these desserts keep?
Most fridge desserts last 2–4 days. Frozen treats keep several weeks. Pavlova is best the day it’s made, with toppings added right before serving.
Do I need special equipment?
A blender covers most recipes.
An ice cream maker helps with sorbet, but you can freeze and stir by hand. A hand mixer is useful for whipped cream and meringue.
In Conclusion
Mango makes dessert feel easy, sunny, and a little bit special. With these 15 ideas, you can go creamy, crunchy, chilled, or baked without a lot of fuss.
Keep some mango on hand, add lime for brightness, and let the fruit do the heavy lifting. Summer is basically a spoonful away.