#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]

Sweet Coconut Sticky Rice with Mango

[toyastales]

Mango Blackberry Cheesecake

[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!

[naima-afroj12]

[daily-deliciousness]

Tropical fruit salad

[everyveganrecipe]

This one is for all the mango lovers! Inspired by my latest adventure in Thailand, I had to make an easy, at home version of their most iconic Thai dessert! 🤩

🥭 Mango Sticky Rice Recipe

[vegan-nom-noms]

Mango Lime Chia Pudding

[askwhatsforlunch]

Coconut Mango Mousse (Vegan)

A simple yet exquisite little dessert, this beautiful Coconut Mango Mousse brightens the greyest of days with its sunshiny hue and tropical flavours! Happy Friday!

Ingredients (serves 3):

1 ripe mango

1 large, ripe lime

200 millilitres/7 fluid ounces coconut cream

1/2 plump vanilla bean

1/2 tablespoon caster sugar

Halve, pit and peel the mango. Then, cut it into small dices.

Spoon half of the mango dices in a tall container. Thoroughly squeeze the juice of the whole lime over the mango. Using a hand-held blender, process until you have a smooth mango coulis. Set aside.

Spoon the thick coconut cream (without stirring with its water) into a medium bowl.

Scrape the seeds off the vanilla bean halve, and add to the bowl. Sprinkle in caster sugar. Beat with an electric mixer, gradually increasing speed to high, until stiff peaks just form.

Gently fold in about two-thirds of the mango coulis until well-combined. Then, fold in reserved mango dices.

Spoon half of the mousse into three serving glasses, drizzle a little of the mango coulis. Repeat with remaining mango mousse and mango coulis.

Chill in the refrigerator, at least three hours.

Serve Coconut Mango Mousse chilled, with a glass of Champagne, if you fancy!