Mango Mania: A Delectable Roundup of Irresistible Mango Desserts

It’s that time of the year when the air is filled with the tantalizing fragrance of ripe, juicy mangoes. As the sun shines brighter and the temperatures rise, mangoes have graced us, beckoning us with their vibrant hues and promises of sweet indulgence. It’s a time when mango lovers unite, eagerly awaiting the arrival of this golden treasure.

Calling all mango enthusiasts! We have gathered a collection of irresistible mango desserts that will transport your taste buds to a tropical paradise. This roundup is a mango lover’s dream come true!

1. Mango Trifle

Ingredients

• 1 cup white chocolate chips
• 3 cups heavy whipping cream, divided
• 5 cups mango chunks (about 4 large mangoes)
• 3 tablespoons lime juice
• ¼ cup brown sugar (light or dark), packed
• 1 teaspoon vanilla extract
• 3 ounces macadamia nuts (about ½ cup)
• 8 cups of prepared angel food cake(or pound cake)

Instructions

1. In a medium, microwave-safe bowl, combine the white chocolate chips and ⅔ cup of heavy whipping cream. Microwave on high for 1 minute.
2. Remove from the microwave and let it sit for 1 minute, then whisk until smooth. If needed, microwave again in 15-second intervals, whisking in between, until the white chocolate is completely melted.
3. Cover the mixture loosely and refrigerate for at least 30-35 minutes until cool to the touch.
4. Meanwhile, chop the macadamia nuts and set them aside.
5. Peel the mangoes and cut them into bite-sized pieces. Place them in a medium bowl and add the brown sugar and lime juice. Stir gently until the brown sugar begins to dissolve. Set aside.
6. Once the white chocolate mixture has cooled, prepare the whipped cream. In a large bowl or the bowl of a stand mixer, combine the remaining 2 ⅓ cups of heavy whipping cream and vanilla. Beat on high speed until soft peaks form, about 4-5 minutes.
7. With the mixer running, drizzle in the cooled white chocolate mixture. Continue beating until stiff peaks form, about 1-2 minutes. Be careful not to overmix.
8. Tear the angel food cake into bite-sized pieces. In a 96-ounce glass trifle dish or individual glasses, layer the ingredients in the following order from the bottom: angel food cake, mango (including any juice), whipped cream, and macadamia nuts. Repeat the layering until all the ingredients are used, ending with a layer of mango.
9. Reserve a small amount of whipped cream for garnishing the top, along with a sprinkle of macadamia nuts.

2. Mango Tart

Ingredients

CRUST

• 1 egg
• ½ cup butter(115 g), softened and cut into 1-inch (2 1/2 cm) cubes
• ⅔ cup sugar(135 g)
• 2 cups flour(250 g)

FILLING

• 2 mangoes
• 2 oz cream cheese(55 g), softened
• ⅓ cup greek yogurt(95 g)
• ½ teaspoon orange zest
• 2 tablespoons sugar
• 2 tablespoons orange juice
• 1 teaspoon vanilla extract

Instructions

1. Preheat the oven to 375˚F (190˚C).
2. In a large bowl, beat the egg.
3. Add the butter and sugar to the bowl, and mix well.
4. Gradually add the flour and mix until the ingredients are combined. The resulting dough will be crumbly.
5. Take handfuls of the crust mixture and press them into a greased 8-inch (20 cm) tart pan, creating an even and thin layer about ¼ inch (6 mm) thick. Remember to save the remaining pie crust crumble by freezing it for later use.
6. Use a fork to prick the crust, preventing it from puffing up during baking.
7. Bake the crust for 30-40 minutes, or until it turns golden brown.
8. Place the mango on a cutting board and cut off the bottom and top, creating a flat base. Stand the mango upright and slice off the skin from top to bottom.
9. Remove the mango meat from the sides and thinly slice it.
10. In a medium bowl, thoroughly mix the cream cheese, Greek yogurt, orange zest, sugar, orange juice, and vanilla extract.
11. Transfer the yogurt mixture to the cooled tart crust.
12. Starting from the outer edge, arrange the mango slices in a circular pattern, making full rotations until you reach the center.
13. Chill the fruit tart for at least an hour before serving.

3. Mango Chia Pudding

Ingredients

• 1 cup of light coconut milk, from a can
• 3 Tablespoons chia seeds
• 1 Tablespoon maple syrup, or sweetener of choice
• 1 small mango, peeled
• toasted coconut flakes, for topping

Instructions

1. In a bowl, combine coconut milk, chia seeds, and maple syrup. Allow it to sit for 5 minutes, then stir again to remove any clumps that may have formed.
2. Transfer the mixture to the refrigerator and let it set for a minimum of 30 minutes, or up to 12 hours.
3. While the chia pudding is setting, peel the mango and extract the flesh. Place the mango flesh in a powerful blender and blend until smooth.
4. Once the chia pudding has been set, take two jars and spoon the chia pudding into each jar.
5. Add a layer of mango puree on top of the chia pudding and continue to alternate layers until you reach the desired amount. You can end with a layer of chia pudding.
6. Sprinkle a few pieces of toasted coconut on the top for an added touch.
7. Refrigerate any leftovers. The mango chia pudding can be kept for approximately 3-4 days.

So which one will you be trying? Let us know!

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