20 EASY MANGO DESSERTS WE CAN'T RESIST
We've rounded up 20 amazing mango dessert recipes. From mango trifle to mango cheesecake, there are so many creative ways to enjoy this tropical fruit.
Provided by insanelygood
Categories Desserts Recipe Roundup
Number Of Ingredients 20
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a delicious tropical dessert!
Nutrition Facts :
FRESH MANGO-LEMON DESSERT
Fresh mangos add a tropical touch to this creamy Spring dessert.
Provided by My Food and Family
Categories Home
Time 4h
Yield 12 servings
Number Of Ingredients 5
Steps:
- Bring 3/4 cup water to boil. Add to 1 pkg. gelatin mix in small bowl; stir 2 min. until completely dissolved. Pour 1/4 cup gelatin into 2-qt. glass bowl or mold sprayed with cooking spray. Refrigerate 15 min. or until slightly thickened. Meanwhile, peel mango and cut into 1/8-inch-thick slices.
- Arrange mangos, with slices slightly overlapping, over gelatin in bowl. Gently pour remaining lemon gelatin mixture over mangos. Refrigerate 15 min. or until gelatin is set but not firm.
- Meanwhile, bring remaining water to boil. Add to combined remaining gelatin mixes in medium bowl; stir 2 min. until completely dissolved. Stir in evaporated milk. Refrigerate 30 min.
- Pour evaporated milk mixture over gelatin layer in bowl. Refrigerate 4 hours or until firm. Unmold dessert just before serving. Top with COOL WHIP.
Nutrition Facts : Calories 140, Fat 3 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 10 mg, Sodium 150 mg, Carbohydrate 25 g, Fiber 0 g, Sugar 25 g, Protein 4 g
FRESH LEMON MOUSSE
Steps:
- In a large heat-proof bowl, whisk together the 3 whole eggs, 3 egg yolks, 1 cup sugar, the lemon zest, lemon juice, and a pinch of salt. Place the bowl over a pan of simmering water and cook, stirring constantly with a wooden spoon, for about 10 to 12 minutes until the mixture is thick like pudding. (I change to a whisk when the mixture starts to get thick.) Take off the heat and set aside for 15 minutes. Cover with plastic wrap directly on the surface and refrigerate for 1 to 2 hours, until completely chilled.
- Place half the egg whites and a pinch of salt in the bowl of an electric mixer fitted with the whisk attachment. Beat on high speed. Add the remaining 2 tablespoons sugar and continue to beat until the whites are stiff and shiny. Carefully fold the beaten whites into the cold lemon mixture with a rubber spatula. Place the cream in the same bowl of the electric mixer fitted with the whisk attachment (no need to clean the bowl) and beat on high speed until the cream forms stiff peaks. Carefully fold the whipped cream into the lemon mixture. Fold in the lemon curd, and pour into a 7-inch-diameter, 3-inch-deep souffle dish. Decorate with sweetened whipped cream and lemon slices that have been cut into quarters. Chill and serve cold.
- Place the cream, sugar, and vanilla in the bowl of an electric mixer fitted with the whisk attachment. Whip on medium and then high speed until the cream just forms still peaks. Spoon the whipped cream into a pastry bag fitted with a large star tip.
MANGO LEMON LECHE
This fruity snack topped with fresh mangos is perfect for any time of day.
Categories Dessert
Yield 1
Number Of Ingredients 4
Steps:
- Pour kefir and homemade mango sauce in a shallow bowl, place lemon bar on top and garnish with two mango spheres.
Nutrition Facts : Calories 200, Carbohydrate 38 g, Cholesterol 0 mg, Fat 1, Fiber 7 g, Protein 2 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 95 mg, Sugar 26 g, TransFat 0 g
LEMON MANGO KANAFEH
Several years ago I came upon a little neighborhood restaurant making the most incredible Turkish food I'd ever seen or tasted. I was completely blown away by the dessert and had to learn how to make it. -Jodi Taffel, Altadena, California
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 12 servings.
Number Of Ingredients 18
Steps:
- Preheat oven to 350°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Wrap foil securely around pan. Place on a baking sheet., In a large bowl, whisk the butter, cream, honey, cinnamon and vanilla. Gently pull phyllo apart and add to bowl; toss to coat. Press onto bottom and up the sides of prepared pan. Bake until golden brown, 40-45 minutes. Cool on a wire rack. Remove foil., Meanwhile, in a small heavy saucepan, whisk egg yolks, sugar, mango nectar, lemon juice, cornstarch and zest until blended. Add butter; cook over medium heat, whisking constantly, until mixture comes just to a boil and is thick enough to coat a metal spoon., Remove from heat immediately. Strain through a fine-mesh strainer into a small bowl. Stir in mango; cool. Press plastic wrap onto surface of custard. Refrigerate until cold., Spoon filling into crust. Garnish with mandarin oranges and grapes. Remove rim from pan. Dust with confectioners' sugar.
Nutrition Facts : Calories 424 calories, Fat 27g fat (16g saturated fat), Cholesterol 158mg cholesterol, Sodium 360mg sodium, Carbohydrate 41g carbohydrate (18g sugars, Fiber 1g fiber), Protein 6g protein.
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