Print PageMango Dessert Recipes
See below for the following recipes:
Brandied Mango Bread Pudding
Source: Ingrid Hoffmann
Recipe Category:
Dessert
Ripe
Serving Size: 12
Ingredients
18 cup 1-inch cubes King's Hawaiian Sweet Bread
2 ripe mangos, peeled, pitted, and diced
4 1/2 cup fat free half and half
2 1/4 cup egg substitute
2 cup sugar
3/4 cup brandy
3 teaspoon vanilla extract
1 1/2 teaspoon cinnamon
1 1/2 teaspoon allspice
1 1/2 teaspoon nutmeg
9 tablespoon butter, melted
Powdered sugar (optional)
Instructions
Preheat oven to 350F. Lightly spray a 9-inch banking dish with non stick cooking spray. Place bread cubes and mangos in baking dish. In a medium bowl whisk together half and half, egg substitute, sugar, brandy, vanilla, and spices. Whisk in butter, then pour over bread and mangos, stirring lightly to coat bread with egg mixture. Let stand for 30 minutes or until liquid is absborbed. Bake for 40 minutes or until a toothpick inserted into the center comes out clean.
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Buttermilk Panna Cotta with Mango Salsa
Try this recipe made with juicy, sensual mangos. Silky smooth Buttermilk Panna Cotta with Mango Sauce offers an intriguing combination of bold, tangy buttermilk with sweet and tropical mango sauce.
Recipe Category:
Dessert
Ripe
Serving Size: 12
Ingredients
Panna Cotta:
2 cup heavy cream
18 tablespoon sugar
4 1/2 teaspoon Knox gelatin
3 cup buttermilk
Mango Sauce:
6 ripe mango, peeled, pitted and pureed
3 cup dessert wine
6 tablespoon sugar
6 cinnamon stick
Instructions
Stir together cream and sugar; simmer until sugar has dissolved. Whisk in gelatin until dissolved then stir in buttermilk. Pour into two 6- to 8-ounces heart shaped molds and chill until set. Meanwhile, simmer pureed mango, wine, sugar and cinnamon over low heat for 10 minutes. Let cool and remove cinnamon stick. Unmold each onto a dessert plate and top with mango sauce.
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Grilled Mango with Spicy Rum Glaze and Vanilla Ice Cream
Cool off with this summer treat from Ingrid Hoffmann.
Source: Ingrid Hoffmann
Recipe Category:
Dessert
Serving Size: 12
Ingredients
12 tablespoons unsalted butter
6 tablespoons unsweetened pineapple juice
4 1/2 tablespoons honey
1 1/2 teaspoons chili powder
1 1/2 teaspoons cayenne pepper
6 tablespoons dark rum
6 firm mangos, peeled, pitted and cut into strips
3 pints vanilla ice cream
1 1/2 cups flaked coconut sweetened, lightly toasted
3/4 cup sliced almonds, lightly toasted
12 lime wedges
Instructions
Heat the butter, pineapple juice, honey, chili powder and cayenne pepper in small saucepan over medium heat; bring to a boil. Reduce the heat and simmer, stirring occasionally, over medium heat, until the mixture begins to thicken slightly, about 10 minutes. Stir in the rum; remove the glaze from the heat. Set aside to cool completely. Brush the slices with some of the glaze and let stand 10 minutes. Spray a nonstick ridged grill pan with nonstick spray and set over medium-high heat. Add the mango slices and grill, turning occasionally, over medium-low heat, until browned and nicely marked, 3 – 5 minutes. Place two mango slices in each of 4 dessert bowls. Top each serving with 1 scoop ice cream, 2 tablespoons of the toasted coconut, and 1 tablespoon of the almonds; top with additional mango slices. Drizzle each with the remaining glaze. Serve with the lime wedges.
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I Heart Mango Tart
Ingrid Hoffmann’s "I Heart" Mango Tart is a delicious Valentine’s Day dessert to enjoy with that special someone.
Recipe Category:
Dessert
Ripe
Serving Size: 12
Ingredients
12 frozen 3-inch individual tart shells
6 ripe mangos, peeled, pitted and diced
1 cup sugar, divided
2 tablespoon lemon juice
1/2 teaspoon salt
2 cup all-purpose flour
2 cup sweetened flaked coconut
1 teaspoon cinnamon
1 cup (1 stick) butter, at room temperature
Instructions
Preheat oven to 375°F. Spray a cookie sheet with nonstick spray and place tart shells on sheet.
To make the filling: combine the mangos, 1/4 cup sugar, lemon juice and salt in a large bowl; spoon into the tart shells.
To make the topping: combine the flour, coconut, cinnamon and the remaining 1/4 cup sugar in a large bowl. Add butter, squeezing mixture together to form a loose ball, then break into small pieces and sprinkle evenly over each tart. Bake until filling is bubbly and topping is golden, about 10 to 12 minutes. Back to top of page
Mango Cardamom Granita
This refreshing dessert from Ingrid Hoffmann can cool off even the hottest summer nights.
Source: Ingrid Hoffmann
Recipe Category:
Dessert
Ripe
Serving Size: 12
Ingredients
2 1/4 cup sugar
2 1/4 cup water
Zest of 1 lime, finely grated
9 ripe mangos, peeled, pitted and cut into chunks (about 2 cups)
1 1/2 teaspoon cardamom
1 1/2 cup crisp white wine, such as Pinot Grigio
Instructions
To make the simple syrup: In a small saucepan, combine sugar, water, lime zest and cardamom over medium heat. Bring to a simmer, stirring. Reduce the heat to low and stir until sugar has dissolved completely. Remove from heat and set aside to cool. Put mango chunks in a food processor with wine and cooled simple syrup. Process for 2 to 3 minutes until granita thickens. When done, mixture will have a slushy consistency. Pour mixture into an airtight container and place in freezer overnight. Use within 1 month.
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Mango Macadamia Caramel Rolls
Add a tropical accent to a favorite brunch offering.
Recipe Category:
Dessert
Breakfast
Serving Size: 12
Ingredients
1 1/4 cups brown sugar
3/4 teaspoon cinnamon
1/2 teaspoon ground allspice
1/2 cup softened butter, divided
1 large ripe mango, peeled, pitted and chopped
1/2 cup macadamia nuts, chopped
1 loaf frozen bread dough, thawed
Instructions
Stir together brown sugar, cinnamon and allspice in a small bowl. Place 1 cup mixture in a medium saucepan with 6 tablespoons butter. Cook over low heat for 5 minutes, stirring frequently. Stir in mango and cook for a few minutes more until brown sugar is dissolved. Spread in the bottom of a 13 X 9-inch baking pan and sprinkle with nuts; set aside. Roll thawed dough into a 12 X 12-inch square on a lightly floured board and spread with remaining 2 tablespoons butter. Spread remaining brown sugar mixture over butter and press into dough. Roll up tightly and pinch seams to seal. Cut dough into 1-inch slices. Place in prepared baking dish; cover and let rise in a warm place until doubled in size, about 1 hour. Bake in preheated 350°F oven for 20 to 25 minutes. Let stand for 5 minutes, then invert onto a serving platter. Make ahead tip: Cover uncooked rolls and place in the refrigerator overnight. Let stand at room temperature for 1 hour before baking.
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Mango Peanut Crisp
Recipe Category
Dessert
Serving Size: 12
Ingredients
18 tablespoon rolled oats
3/4 cup brown sugar
1 1/2 tablespoon flour
6 tablespoon butter
3 teaspoon cinnamon
3/4 cup honey roasted peanuts, chopped
Mango Filling, including:
9 large, ripe mangos, peeled, pitted and diced
6 tablespoon honey
1 1/2 teaspoon cinnamon
Instructions
Preheat oven to 350°F and spray four 2-cup baking dishes with non stick cooking spray. Stir together all topping ingredients except peanuts in a small bowl with a fork until it resembles coarse crumbs; set aside. Stir together all filling ingredients in a medium bowl and spoon into preprared dishes. Crumble topping over the mango mixture and sprinkle with peanuts. Bake for 20 minutes or until mango mixture is hot and bubbly and topping is golden brown.
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Mango Rum Tiramisu
Let the taste of the sunny tropics update revered classics such as this simple Mango Rum Tiramisu.
Recipe Category
Dessert
Serving Size: 12
Ingredients
1 1/2 (8 ounce) container mascarpone cheese
1 1/2 (6 ounce) container vanilla yogurt
9 tablespoons sugar
3/4 cup heavy whipping cream
1/2 cup mango nectar
1/3 cup rum
27 split (36 pieces) small, soft ladyfingers
3 small, ripe mangos, peeled, pitted and thinly sliced, divided
1/3 cup shaved white chocolate
Mint leaves
Instructions
In a medium bowl, beat mascarpone cheese, yogurt and sugar until smooth. In a separate bowl, beat cream until stiff peaks form. Carefully fold whipped cream into cheese mixture; set aside. Combine nectar and rum in a small shallow dish. Quickly dip each side of the ladyfingers into the mango nectar mixture. Place half of the ladyfingers in the bottom of a 8-inch glass baking dish so they fit tightly. Spread with half of the cream mixture, then top with 3/4 of the mango slices. Repeat ladyfinger and cream layers, then sprinkle with chocolate. Cover tightly and chill for at least 6 hours or up to 24 hours. Cut into 8 equal pieces; garnish with remaining mango slices and mint leaves.
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Mango Shortcake with Ginger Cream
A unique tropical spin on an old favorite
Recipe Category:
Dessert
Ripe
Serving Size: 12
Ingredients
2 cup heavy whipping cream
4 tablespoon sugar
1/2 teaspoon cinnamon
4 tablespoon finely minced crystallized ginger
24 (1/2-inch) thick slices pound cake
6 tablespoon butter, softened
3 tablespoon cinnamon sugar
4 firm but ripe mangos, peeled, pitted and cut into small slices
Mint sprigs (garnish)
Instructions
Beat cream, sugar and cinnamon with an electric mixer until stiff peaks form; stir in crystallized ginger and set aside in the refrigerator until shortcakes are ready to assemble. Stir together butter and cinnamon sugar; spread lightly over one side of each cake slice. Grill over medium heat for a few minutes on each side to lightly brown. Place half the cake slices on 6 dessert plates, sugar side up. Top with half the whipped cream and half the mango slices. Repeat layers and garnish with mint sprigs.
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Mango Yogurt Parfait
Recipe Categories
Ripe
Fully
Breakfast
Dessert
Serving Size: 12
Ingredients
4 large ripe mangos
6 cups low fat vanilla yogurt
12 tablespoons low fat granola
Instructions
Puree 2 mangos and spoon equal amounts into 12 clear plastic cups. Top each with 1/4 cup yogurt. Spoon cubed mango over the top, saving a few pieces for garnish. Top with remaining 1/4 cup yogurt and reserved mango. (Recipe may be made ahead at this point. Cover and refrigerate until ready to serve.) Top each serving with a tablespoon of granola just before serving.
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Merry Mango Flan
This Merry Mango Flan dessert is a tropical twist on a Latin favorite, courtesy of Ingrid Hoffmann.
Source: Ingrid Hoffmann
Recipe Category:
Dessert
Serving Size: 12
Ingredients
1 cup sugar
1 3/4 cup mango puree
1 1/4 mango, peeled, pitted and diced
7 1/4 large eggs, at room temperature
1 1/4 14-ounce can sweetened condensed milk
1 1/4 12-ounce can evaporated milk
Pinch of salt
Mint sprigs for garnish
InstructionsPlace 10 4-ounce ramekins in a 9x13 baking pan. Spray ramekins lightly with cooking spray. Place the sugar in a medium saucepan. Stir constantly over medium heat, until the sugar melts and turns the color of honey, about 8-10 minutes. Distribute the caramel among the ramekins, working quickly before the caramel hardens. Sprinkle 1 tablespoon diced mango in each ramekin. Set aside. Preheat oven to 350° degrees. Using an electric mixer, beat mango puree with eggs on low speed to combine. Increase speed to medium high, and mix until incorporated. Add condensed milk, evaporated milk and salt, continuing on medium high for 2-3 minutes.
Ladle custard over caramel in the ramekins, filling them to 1/2 inch from the rim. Place filled ramekins in a baking dish and pour enough hot water to reach halfway up the sides of the ramekins. Cover baking dish tightly with foil and place in the oven. Bake until flan is set, about 45 minutes (when you tap the edge of a ramekin the flan should still wobble a little in the center).
Carefully remove baking dish from oven, remove foil, and let ramekins cool slightly. Using tongs, remove the ramekins from water and set on a towel to cool for at least two hours before serving. Once it is cooled completely, flan can be refrigerated for up to one day before unmolding and serving. To serve, run a thin knife around the inside edge of the ramekin to loosen flan, and then invert it onto the plate. Add a sprig of mint for garnish.
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Mini Mango Amaretto Cheesecake
Recipe Categories
Ripe
Dessert
Serving Size: 12
Ingredients
Wontons:
12 square won ton wrappers
2/3 (8 ounce) package 1/3 less fat cream cheese (Neafchatel)
2/3 egg
½ cup sugar
1 1/3 tablespoons light sour cream
2/3 tablespoon flour
1/3 teaspoon almond extract
2/3 large mango, peeled, pitted and diced, divided
2/3 tablespoon amaretto or other almond liqueur
¼ cup sliced almonds, toasted
Garnish:
Tiny mint leaves (optional garnish)
Instructions
To prepare won ton:
Preheat oven to 350°F and spray 12 mini muffin tins with nonstick cooking spray. Press a won ton wrapper into each; set aside. In a medium bowl beat together cream cheese, egg, sugar, sour cream, flour and almond extract with an electric mixer, beating just until smooth. Mince 1/4 cup mango and stir into mixture. Carefully spoon equal amounts into each lined tin using a small spoon. Bake for 20 minutes, then let cool before removing from tins. Stir together remaining mango and amaretto. Top cheesecakes with mixture just before serving, then sprinkle with toasted almonds. Store in the refrigerator loosely covered. Per won ton: Garnish with mint leaves, if desired.
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Sweet Caramel Mango Nachos
Recipe Category:
Dessert
Ripe
Serving Size: 12
Ingredients
Cinnamon Cream:
3 cup heavy whipping cream
6 tablespoon sugar
3/4 teaspoon cinnamon
Mango Nachos:
18 fajita size flour tortillas
Nonstick cooking spray
3/4 cup sugar
3 teaspoon cinnamon
1 1/2 cup caramel sauce
4 1/2 cup mango, peeled, pitted and diced
Instructions
To prepare cinnamon cream, beat ingredients in a medium bowl with a mixer until stiff peaks form; transfer to a decorative bowl and refrigerate while preparing nachos.
To prepare nachos, preheat oven to 400°F. Cut each tortilla into 6 wedges. Working in batches, line a baking sheet with foil or parchment paper and spray both sides of tortilla with nonstick cooking spray. Bake tortillas for 10 minutes until browned, turning halfway through until crisp. Stir together sugar and cinnamon in a medium bowl; add tortillas and toss well to coat. Pile onto a decorative platter. Heat caramel sauce for 20 to 30 seconds in the microwave until thin enough to pour. Drizzle over tortillas and sprinkle with mangos. Serve with Cinnamon Cream.
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Sweet Mango Dessert Tamales
A traditional favorite transformed into a new dessert option with mangos.
Recipe Category
Dessert
Serving Size: 12
Ingredients
12 large dried corn husks, soaked in warm water to soften
2 cups masa harina
1/2 cup softened butter
1/2 cup brown sugar
1 teaspoon baking powder
1 1/4 teaspoons cinnamon
2 cups mango nectar
2 large ripe mangos, peeled, pitted, and chopped (makes approximately 2 ½ cups. Use 2 tablespoons for tamales and reserve 2 cups for Mango Topping)
Lime wedges
For Mango Topping:
1/4 cup orange liqueur or orange juice
1/4 cup brown sugar
1 tablespoon butter
1 pinch or dash cinnamon
2 cups remaining mango
Instructions
Remove husks from water and pat dry. In a medium bowl beat together masa, butter, brown sugar, baking powder and cinnamon until fluffy. Beat in nectar until smooth. Spread equal amounts of mixture in the center of each corn husk; top with 2 tablespoons chopped mango. Bring in the sides of the corn husks so that the edges of the masa meet, then fold in both ends to enclose filling. Steam for 1 hour, then let cool slightly. Mango Topping: Combine ¼ cup orange liqueur or orange juice, ¼ cup brown sugar, 1 tablespoon butter and dash cinnamon in a small saucepan. Cook over medium heat for about 5 minutes or until slightly thickened, stirring frequently. Stir in 2 cups chopped ripe mango (about 2 mangos) and cook for a few minutes more. Serve warm sauce over warm tamales with lime wedges on the side.
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Tropical Mango Sorbet
Let this cooling Tropical Sorbet take you away!
Recipe Category:
Dessert
Ripe
Serving Size: 12
Ingredients
4 1/2 ripe mangos, peeled, pitted and cubed (makes two cups of puree)
3 tablespoon sugar
3 tablespoon lime juice (juice from 1 medium lime)
1/3 teaspoon coconut extract
1 1/2 cup chilled pineapple juice
lime peel or small lime wedge (garnish)
Instructions
Puree mangos, sugar, lime juice and extract in a blender or food processor until smooth. Transfer to the bowl of an ice cream maker and stir in pineapple juice; freeze according to manufacturer's instructions. Cover and place in the freezer for at least 1 hour, or up to 1 week. Garnish with twists of lime peel or small lime wedges.
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Tropical Mango S’mores
Recipe Categories
Ripe
Dessert
Serving Size: 12
Ingredients
24 marshmallows
24 (3-inch) soft molasses cookies
3 large mangos
Instructions
Toast marshmallows on long metal skewers over hot coals until golden brown on the outside and soft on the inside. Place marshmallows on four cookies (2 marshmallows per cookie) and top with mango slices. Drizzle with caramel sauce and sprinkle with coconut and nuts, as desired. Top with remaining cookies.
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*A 9 count mango weighs about 18 ounces and yields approximately 11 ounces useable fruit.