#mango dessert recipes

[spicyvegrecipes]

Homemade Mango Popsicles

Homemade Mango Popsicles Homemade Mango popsicles are a refreshing frozen treat made primarily from mango puree, sweeteners, and sometimes additional flavour enhancers. They capture the sweet, tangy essence of ripe mangoes, offering a delicious and healthy way to cool down during warm weather. These popsicles can be made with just a few ingredients and are customizable to taste preferences and…

[thegaruskitchen]

Mango Butterscotch Custard Recipe

[daily-deliciousness]

Tropical fruit salad

[fattributes]

Peach and Mango Hand Pies

[toyastales]

Mango Blackberry Cheesecake

[veganfoody]

Vegan no-bake mango cheesecake submitted by K33 Kitchen

[jacky93sims]

Mango Saffron Cake, Passionfruit Oat Smoothie, Grilled Mahi Mahi with Mango Salsa and Lemongrass Chicken Food for The Sims 2

These are 4to2 conversions from Icemunmun, low poly. You need the invisible plate, included. They are functional food from the fridge.

DOWNLOAD HERE

[vegan-nom-noms]

Vegan Mango Cake

[foodshowxyz]

Coconut Cream Bars

Ingredients:

For the Base:

1 cup all-purpose flour

1/4 cup powdered sugar

1/2 cup unsalted butter, melted

For the Filling:

2 cups milk

1/2 cup granulated sugar

1/4 cup cornstarch

1/4 teaspoon salt

4 large egg yolks

1 teaspoon vanilla extract

1 cup sweetened shredded coconut

For the Topping:

1 cup heavy cream

2 tablespoons powdered sugar

1/2 teaspoon vanilla extract

1 cup sweetened shredded coconut, toasted

Instructions:

Prepare the Base:

Preheat your oven to 350°F (175°C). Line an 8x8 inch baking dish with parchment paper, leaving an overhang for easy removal.

In a medium bowl, mix together the flour, powdered sugar, and melted butter until well combined. Press the mixture evenly into the bottom of the prepared baking dish.

Bake in the preheated oven for 15-20 minutes, or until lightly golden. Remove from the oven and let it cool completely.

Prepare the Filling:

In a medium saucepan, combine the milk, granulated sugar, cornstarch, and salt. Cook over medium heat, whisking constantly, until the mixture thickens and starts to bubble.

In a separate bowl, whisk the egg yolks. Gradually add a small amount of the hot milk mixture to the egg yolks, whisking constantly to temper them. Then, pour the egg yolk mixture back into the saucepan with the remaining milk mixture.

Continue to cook over medium heat, whisking constantly, until the mixture is very thick. Remove from heat and stir in the vanilla extract and shredded coconut.

Pour the filling over the cooled crust and spread it evenly. Refrigerate until set, about 2-3 hours.

Prepare the Topping:

In a large bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.

Spread the whipped cream over the set filling.

Assemble and Serve:

Sprinkle the toasted shredded coconut over the top of the whipped cream layer.

Carefully lift the bars out of the baking dish using the parchment paper overhang. Cut into bars and serve.

[eat-love-eat]

No-Bake Mango Cheesecake

[tastesoftamriel]

Bright-Throat Mango Sticky Rice

The Bright-Throats of Murkmire are one of the few friendly groups in the area, and their passion for cultural exchange means sharing many of their dietary customs freely with outsiders. This traditional dish is a hearty dessert that combines the juicy flavours of fresh mango with coconut milk-drenched sticky rice. A true treat for Argonian cuisine lovers!

You will need:

250g glutinous rice (you can use arborio in a pinch but Asian glutinous rice is best)

1 large mango, peeled and chopped into generous chunks

1 can coconut milk

3 tbsp coconut cream

1 1/2 tsp salt

3 tbsp sugar

Method:

Soak the glutinous rice in a mixing bowl overnight. Change the water, rinse, and cover with fresh water (about 3cm).

Cover the bowl with a plate and microwave on high for 7 mins, taking out to stir halfway through. Stir again, then return to the microwave for another 5 minutes, stirring every 2 minutes. The rice should be firm but sticky. Remove from the microwave to cool. Once at room temperature, refrigerate.

Combine the coconut milk, salt, and sugar in a pan. Bring to a simmer. Divide the chilled rice into two portions, then top with cut mango and pour on as much coconut milk mixture as you like. Drizzle with coconut cream to serve. Mix together and enjoy!

[daily-deliciousness]

Fruity pavlovas

[fullcravings]

Chia Pudding Recipe

[fattributes]

Sweet Coconut Sticky Rice with Mango

[eatofit1]

𝗜 𝗻𝗲𝗲𝗱 𝘆𝗼𝘂𝗿 𝗼𝗽𝗶𝗻𝗶𝗼𝗻𝘀 𝗽𝗹𝗲𝗮𝘀𝗲 𝘀𝗮𝘆 𝘆𝘂𝗺𝗺𝘆 𝗼𝗿 𝘀𝗼𝗺𝗲𝘁𝗵𝗶𝗻𝗴 𝗱𝗼𝗻'𝘁 𝗯𝗿𝗲𝗮𝗸 𝗺𝘆 𝗵𝗲𝗮𝗿𝘁 😍😍 𝘁𝗵𝗮𝗻𝗸 𝘆𝗼𝘂 .............📍 𝑹𝒆𝒃𝒍𝒐𝒈 𝑵𝑶𝑾, 𝑪𝒐𝒐𝒌 𝑳𝒂𝒕𝒆𝒓! 📍 ............ 🥥🥭 Ice Box Cake with Coconut and Mangos 🥭🥥 A delicious and refreshing dessert that will transport you to a tropical paradise with every bite! Ingredients: - 1 1/2 cups cold heavy cream - 1/2 cup cream of coconut - 40 Coconut Delight Oreo Fudge Cremes - 1/2 cup sweetened coconut flakes - 2 large mangos - 1 tablespoon lime juice - kosher salt Instructions: 1. Beat heavy cream on medium-high speed until stiff peaks form, about 3-5 minutes. Fold in the cream of coconut until just incorporated. 2. Drop 1 heaping teaspoon of the coconut whipped cream onto each Coconut Delight Oreo Fudge Creme cookie. On a long serving platter, press the cookies together on their sides to form a long log. Cover the log with the remaining coconut whipped cream. Cover with plastic wrap and refrigerate at least 6 hours up to overnight. 3. To toast coconut, spread coconut flakes in a single layer on a baking sheet and bake at 350 degrees until just golden, about 5 minutes. Let cool completely. 4. When ready to serve, toss mangos with lime juice, sugar and a pinch of salt in a small bowl. Sprinkle the toasted coconut all over the cake, gently pressing to adhere. Top with the mangos. Prep Time: 20 minutes | Cooking Time: Not provided | Total Time: 20 minutes | Servings: 6-8 servings 📌𝐂𝐡𝐞𝐜𝐤 𝐌𝐨𝐫𝐞 𝐚𝐭 : PioneerCOOKERY.com/