20 Exquisite Mango Dessert Recipes Heavenly

Is there anything more heavenly than the sweet, tropical taste of mango? Whether you’re craving a refreshing no-bake treat or a showstopping dessert, these 20 Exquisite Mango Dessert Recipes are here to satisfy every craving. From creamy cheesecakes to tangy sorbets, get ready to fall in love with mango all over again—one irresistible bite at a time. Let’s dive in!

Mango Sticky Rice with Coconut Milk

This Thai-inspired dessert is pure tropical bliss—creamy coconut milk, sweet mango, and sticky rice come together in a dreamy, comforting bite.

Ingredients

• 1 cup glutinous (sticky) rice, rinsed and soaked overnight
• 1 (13.5 oz) can coconut milk
• 1/4 cup granulated sugar
• 1/2 tsp salt
• 1 ripe mango, sliced
• 1 tbsp toasted sesame seeds (optional)

Instructions

1. Steam the rice: Drain the soaked rice and steam in a bamboo steamer or rice cooker for 20 minutes until tender and sticky.
2. Make the coconut sauce: In a small saucepan, warm the coconut milk over medium heat. Stir in the sugar and salt until dissolved, then remove from heat.
3. Combine: Pour 3/4 of the coconut sauce over the hot rice, folding gently to coat. Let sit for 10 minutes to absorb.
4. Serve: Plate the rice with mango slices, drizzle with remaining sauce, and sprinkle with sesame seeds if using.

The magic here? The rice soaks up the coconut milk like a sponge, turning luxuriously rich while keeping its chewy texture—perfect against the juicy mango.

Tip: For extra fragrance, add a pandan leaf to the coconut sauce while warming (remove before serving).

Classic Mango Cheesecake

This creamy, tropical twist on a classic dessert is a showstopper with its velvety texture and fresh mango swirls—perfect for summer gatherings or anytime you crave a little sunshine.

Ingredients

• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 6 tbsp unsalted butter, melted
• 24 oz cream cheese, softened
• 3/4 cup granulated sugar
• 1 tsp vanilla extract
• 3 large eggs
• 1 cup mango puree (fresh or thawed frozen)
• 1 tbsp lemon juice

Instructions

1. Preheat oven to 325°F. Mix 1 1/2 cups graham cracker crumbs, 1/4 cup sugar, and 6 tbsp melted butter until combined. Press firmly into a 9-inch springform pan. Bake for 10 minutes, then cool.
2. Beat cream cheese and 3/4 cup sugar until smooth. Add 1 tsp vanilla and eggs one at a time, mixing just until blended. Pour over crust.
3. Swirl in 1 cup mango puree mixed with 1 tbsp lemon juice using a knife for a marbled effect.
4. Bake for 45–50 minutes until edges are set but center jiggles slightly. Cool completely, then chill for 4+ hours.

The mango’s natural sweetness balances the rich cheesecake beautifully, and that swirl makes every slice Instagram-worthy.

Tip: For extra flair, top with diced fresh mango or a drizzle of reduced mango puree before serving.

Mango Panna Cotta with Fresh Berries

This silky mango panna cotta topped with juicy fresh berries is like a little tropical vacation in a glass—no passport required!

• 1 ½ cups heavy cream
• ½ cup whole milk
• ⅓ cup granulated sugar
• 1 ½ tsp unflavored gelatin
• 1 cup mango puree (fresh or thawed frozen)
• 1 tsp vanilla extract
• Pinch of salt
• 1 cup mixed fresh berries (strawberries, raspberries, blueberries)

1. In a small bowl, sprinkle 1 ½ tsp gelatin over ½ cup milk. Let sit 5 minutes until softened.
2. Meanwhile, heat 1 ½ cups heavy cream, ⅓ cup sugar, and a pinch of salt in a saucepan over medium heat, stirring until sugar dissolves (about 3 minutes). Do not boil.
3. Remove from heat. Whisk in the gelatin mixture until fully dissolved, then stir in 1 cup mango puree and 1 tsp vanilla.
4. Divide mixture among 4 ramekins or glasses. Chill at least 4 hours (or overnight) until set.
5. Top with 1 cup mixed berries just before serving.

The magic here? The gelatin gives the panna cotta a delicate jiggle without being rubbery, while the mango puree keeps it luxuriously creamy.

Tip: For clean unmolding, dip ramekins briefly in hot water and invert onto plates—or skip the fuss and serve straight from glasses!

Grilled Mango with Honey and Cinnamon

Sweet, smoky, and just a little spicy, this grilled mango is summer’s answer to dessert—no oven required.

Ingredients:

• 2 ripe but firm mangoes, peeled and sliced into ½-inch-thick wedges
• 1 tbsp melted butter
• 1 tbsp honey
• ½ tsp ground cinnamon
• Pinch of flaky sea salt

Instructions:

1. Preheat a grill or grill pan to medium-high heat (about 400°F). Brush the mango wedges lightly with 1 tbsp melted butter.
2. Grill for 2–3 minutes per side, until char marks appear and the mango softens slightly but still holds its shape.
3. Transfer to a plate, drizzle with 1 tbsp honey, and sprinkle evenly with ½ tsp cinnamon and a pinch of flaky sea salt. Serve warm.

The heat caramelizes the mango’s natural sugars, while the cinnamon and salt balance the sweetness with a subtle kick. Tip: For extra flair, add a scoop of vanilla ice cream or coconut yogurt while the mango is still warm.

Mango Sorbet with Lime Zest

This vibrant sorbet is like sunshine in a bowl—creamy, tangy, and bursting with tropical flavor. No ice cream maker required!

Ingredients:

• 3 cups frozen mango chunks
• 1/3 cup granulated sugar
• 1/3 cup water
• 2 tbsp freshly squeezed lime juice
• 1 tsp finely grated lime zest
• Pinch of salt

Instructions:

1. In a small saucepan over medium heat, combine 1/3 cup sugar and 1/3 cup water. Stir until sugar dissolves completely, about 2 minutes. Remove from heat and let cool slightly.
2. In a blender, combine frozen mango chunks, the sugar syrup, 2 tbsp lime juice, 1 tsp lime zest, and a pinch of salt. Blend until smooth, scraping down the sides as needed.
3. Transfer the mixture to a shallow freezer-safe dish and freeze for at least 4 hours, stirring once halfway through to break up ice crystals.
4. Let soften at room temperature for 5 minutes before scooping. Garnish with extra lime zest if desired.

The lime zest adds a bright, aromatic kick that makes this sorbet taste even fresher than store-bought versions. Perfect for patio parties or a post-dinner palate cleanser!

Tip: For an extra-smooth texture, blend in 1 tbsp of light corn syrup with the mango mixture.

Mango Mousse with Whipped Cream

This dreamy mango mousse is like sunshine in a bowl—light, fruity, and just sweet enough to feel like a treat without being heavy.

Ingredients

• 2 cups ripe mango puree (about 3 medium mangoes)
• 1 cup heavy cream, chilled
• 1/4 cup granulated sugar
• 1 tsp vanilla extract
• 1 tbsp fresh lime juice
• 1/2 tsp unflavored gelatin (optional, for stability)
• Pinch of salt

Instructions

1. If using gelatin, sprinkle 1/2 tsp over 1 tbsp cold water in a small bowl. Let sit 5 minutes, then microwave for 10 seconds to dissolve. Cool slightly.
2. In a large bowl, whip 1 cup heavy cream with 1/4 cup sugar and 1 tsp vanilla until medium peaks form. Refrigerate.
3. Fold 2 cups mango puree, 1 tbsp lime juice, and a pinch of salt into the whipped cream until just combined. If using gelatin, gently fold it in now.
4. Divide into glasses and chill at least 2 hours (or up to overnight) until set.

The magic here? The mousse stays airy yet luxuriously creamy, with the lime juice brightening the mango’s natural sweetness.

Tip: For extra flair, top with diced fresh mango or a sprinkle of toasted coconut.

Mango Tart with Almond Crust

This sunny mango tart with a nutty almond crust is like a slice of summer—sweet, buttery, and just a little bit fancy without any fuss.

Ingredients

• 1 1/2 cups almond flour
• 1/4 cup granulated sugar
• 1/4 tsp salt
• 6 tbsp cold unsalted butter, cubed
• 1 large egg yolk
• 2 ripe mangoes, thinly sliced
• 1/4 cup apricot jam, warmed

Instructions

1. Make the crust: Pulse almond flour, 1/4 cup sugar, and 1/4 tsp salt in a food processor. Add cold butter and pulse until crumbly. Mix in egg yolk until dough clumps together.
2. Press and bake: Press dough evenly into a 9-inch tart pan. Freeze for 15 minutes, then bake at 350°F for 18–20 minutes until golden. Cool completely.
3. Assemble: Arrange mango slices in concentric circles over the crust. Brush with warm apricot jam for a glossy finish.

The almond crust adds a toasty depth that balances the mango’s tropical sweetness—perfect for impressing guests at a brunch or picnic.

Tip: For extra crunch, sprinkle toasted sliced almonds on top before serving.

Mango Pudding with Tapioca Pearls

This tropical-inspired dessert is creamy, refreshing, and studded with chewy tapioca pearls—perfect for satisfying your sweet tooth without being overly heavy.

Ingredients:

• 2 ripe mangoes, peeled and diced (about 2 cups)
• 1/4 cup small tapioca pearls
• 1 (13.5 oz) can coconut milk
• 1/2 cup whole milk
• 1/3 cup granulated sugar
• 1 tsp vanilla extract
• Pinch of salt

Instructions:

1. In a small saucepan, bring 2 cups of water to a boil. Add 1/4 cup tapioca pearls, reduce heat to medium-low, and simmer for 15 minutes, stirring occasionally, until translucent. Drain and rinse under cold water.
2. In a blender, puree 2 cups diced mangoes until smooth. Strain through a fine-mesh sieve into a bowl to remove fibers.
3. In the same saucepan, combine 1 can coconut milk, 1/2 cup whole milk, 1/3 cup sugar, and a pinch of salt. Warm over medium heat, stirring until sugar dissolves (about 3 minutes). Remove from heat and stir in 1 tsp vanilla extract.
4. Whisk the mango puree into the milk mixture. Fold in the cooked tapioca pearls. Divide into serving glasses and chill for at least 4 hours until set.

The contrast of silky pudding and bouncy pearls makes this dessert feel extra special—ideal for summer potlucks or a light finish to spicy meals.

Tip: For extra flair, top with fresh mango cubes or toasted coconut flakes before serving.

Mango Lassi Ice Cream

This creamy, tropical-inspired treat blends the best of mango lassi and homemade ice cream—no churner required!

Ingredients:

• 2 cups ripe mango, peeled and diced (about 2 large mangoes)
• 1 (14 oz) can sweetened condensed milk
• 1 cup plain whole-milk Greek yogurt
• 1/2 cup heavy cream
• 1 tsp ground cardamom
• 1 tbsp honey
• Pinch of salt

Instructions:

1. In a blender, puree the mango until completely smooth (about 1 minute). You should have roughly 1 1/2 cups of puree.
2. In a large bowl, whisk together the sweetened condensed milk, Greek yogurt, heavy cream, cardamom, honey, and salt until fully combined.
3. Fold in the mango puree until evenly incorporated, leaving subtle swirls for texture.
4. Pour the mixture into a 9×5-inch loaf pan, cover with plastic wrap pressed directly onto the surface, and freeze for at least 6 hours or overnight.

The cardamom adds a warm, floral note that makes this taste like a frozen version of your favorite Indian restaurant’s lassi—but extra luxe. For softer scooping, let it sit at room temperature for 5 minutes before serving.

Tip: Swirl in a tablespoon of rosewater or top with crushed pistachios for an elegant twist!

Mango Crepes with Vanilla Sauce

These delicate crepes are filled with juicy mango and drizzled with a silky vanilla sauce—a sunny, tropical twist on a classic breakfast treat.

Ingredients:

• For the crepes: 1 cup all-purpose flour, 2 large eggs, 1 1/4 cups whole milk, 2 tbsp melted butter, 1 tbsp granulated sugar, 1/4 tsp salt
• For the filling: 2 ripe mangoes, peeled and thinly sliced
• For the vanilla sauce: 1 cup heavy cream, 2 tbsp granulated sugar, 1 tsp vanilla extract, 1/8 tsp salt

Instructions:

1. Make the crepe batter: Whisk together 1 cup flour, 2 eggs, 1 1/4 cups milk, 2 tbsp melted butter, 1 tbsp sugar, and 1/4 tsp salt until smooth. Let rest for 10 minutes.
2. Cook the crepes: Heat a nonstick skillet over medium-low. Pour 1/4 cup batter, swirling to coat the pan. Cook for 1–2 minutes until edges lift, then flip and cook 30 seconds more. Repeat with remaining batter.
3. Prepare the sauce: Simmer 1 cup heavy cream, 2 tbsp sugar, and 1/8 tsp salt in a small saucepan for 3 minutes. Remove from heat; stir in 1 tsp vanilla.
4. Assemble: Fill each crepe with mango slices, fold into quarters, and drizzle with warm vanilla sauce.

The contrast of the tender crepes, sweet mango, and rich vanilla sauce feels like a weekend brunch in paradise—no passport required.

Tip: For extra flair, sprinkle toasted coconut or chopped pistachios over the top.

Mango Tiramisu with Ladyfingers

This tropical twist on classic tiramisu swaps coffee for juicy mango puree, creating a sunny, no-bake dessert that’s as vibrant as it is creamy.

Ingredients:

• 2 large ripe mangoes, peeled and diced (about 2 cups puree)
• 1/4 cup granulated sugar
• 1 tbsp fresh lime juice
• 1 1/2 cups heavy cream, chilled
• 8 oz mascarpone cheese, room temperature
• 1/3 cup powdered sugar
• 1 tsp vanilla extract
• 24 ladyfinger cookies (savoiardi)
• 1/4 cup toasted coconut flakes (for garnish)

Instructions:

1. Make the mango puree: Blend mangoes, granulated sugar, and lime juice until smooth. Set aside 1/2 cup for layering; reserve the rest for serving.
2. Whip the cream: In a large bowl, beat heavy cream, powdered sugar, and vanilla until stiff peaks form. Fold in mascarpone until just combined.
3. Assemble: Dip ladyfingers briefly into the reserved 1/2 cup mango puree (don’t oversoak—they should hold shape). Layer half in an 8″ square dish. Spread half the cream mixture, then drizzle with 2 tbsp mango puree. Repeat layers.
4. Chill: Cover and refrigerate for at least 4 hours (or overnight) to set. Before serving, top with toasted coconut and extra mango puree.

The silky mascarpone cream and tangy mango create a dreamy contrast, while the coconut adds a subtle crunch. Tip: For a boozy kick, brush ladyfingers with 2 tbsp rum or mango liqueur before layering!

Mango Crumble with Oat Topping

This tropical twist on a classic crumble pairs juicy mangoes with a buttery oat topping for a dessert that’s sunshine in every bite.

Ingredients:

• 4 cups diced ripe mango (about 3–4 medium mangoes)
• 1/4 cup granulated sugar
• 1 tbsp cornstarch
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon
• 1 cup old-fashioned rolled oats
• 1/2 cup all-purpose flour
• 1/2 cup packed light brown sugar
• 1/4 tsp salt
• 6 tbsp cold unsalted butter, cubed

Instructions:

1. Prep the filling: Toss mango, 1/4 cup granulated sugar, cornstarch, vanilla, and cinnamon in a bowl. Spread evenly in an 8×8-inch baking dish.
2. Make the topping: In another bowl, mix oats, flour, brown sugar, and salt. Cut in cold butter with a pastry cutter or fingers until crumbly.
3. Bake: Sprinkle topping over mangoes. Bake at 375°F for 30–35 minutes until bubbly and golden. Cool 10 minutes before serving.

The contrast of warm, jammy mangoes and crisp oat clusters makes this crumble irresistible—serve it with vanilla ice cream for the ultimate treat.

Tip: For extra crunch, toast the oats in a dry skillet for 5 minutes before mixing the topping.

Mango Macarons with Cream Filling

These tropical-inspired macarons are a sunny little treat—delicate shells with a tangy mango twist and a dreamy cream filling.

Ingredients

• 1 cup almond flour
• 1 3/4 cups powdered sugar
• 3 large egg whites, room temperature
• 1/4 cup granulated sugar
• 1/2 tsp mango extract
• 2 drops orange gel food coloring (optional)
• 1/2 cup heavy cream
• 2 tbsp mango puree (fresh or canned)
• 1 tbsp powdered sugar (for filling)

Instructions

1. Prep: Line two baking sheets with parchment paper. Sift together almond flour and 1 3/4 cups powdered sugar into a bowl; set aside.
2. Whip egg whites: In a stand mixer, beat egg whites on medium until foamy. Gradually add granulated sugar, then increase speed to high and whip until stiff peaks form, about 3 minutes. Fold in mango extract and food coloring (if using).
3. Fold dry ingredients: Gently fold the almond flour mixture into the egg whites in three additions, just until the batter flows like lava (don’t overmix).
4. Pipe: Transfer batter to a piping bag fitted with a round tip. Pipe 1-inch circles onto prepared sheets, spacing 1 inch apart. Tap sheets firmly on the counter to release air bubbles. Let rest 30 minutes until dry to the touch.
5. Bake: Preheat oven to 300°F. Bake macarons for 15–17 minutes, rotating sheets halfway, until feet form and tops are firm. Cool completely on sheets.
6. Make filling: Whip heavy cream and 1 tbsp powdered sugar to medium peaks. Fold in mango puree. Pipe onto half the macaron shells, then sandwich with remaining shells.

The floral-citrus kick of mango balances the rich cream filling—like a mini tropical vacation in every bite!

Tip: For extra shine, brush cooled macaron shells with a tiny bit of edible gold dust mixed with vodka (let dry before filling).

Mango Chia Pudding with Coconut Milk

This creamy mango chia pudding tastes like a tropical vacation in a jar—luscious, naturally sweet, and packed with texture.

• 1 cup canned full-fat coconut milk
• 1/4 cup chia seeds
• 2 tbsp pure maple syrup
• 1 tsp vanilla extract
• 1 pinch salt
• 1 cup diced ripe mango (fresh or thawed frozen)
• 2 tbsp toasted coconut flakes (for topping)

1. In a bowl, whisk together 1 cup coconut milk, 1/4 cup chia seeds, 2 tbsp maple syrup, 1 tsp vanilla, and 1 pinch salt until smooth. Let sit 5 minutes, then whisk again to break up clumps.
2. Cover and refrigerate for at least 4 hours (or overnight) until thick and pudding-like.
3. Layer the chia pudding with 1 cup diced mango in jars or bowls. Top with 2 tbsp toasted coconut flakes just before serving.

The magic here? The chia seeds plump into a velvety custard while the mango keeps it refreshing—no blender required!

Tip: For extra creaminess, swap half the coconut milk with Greek yogurt before chilling.

Mango Pavlova with Whipped Cream

This dreamy mango pavlova is a showstopper dessert—crisp meringue, pillowy whipped cream, and juicy mango slices make every bite pure bliss.

Ingredients:

• 4 large egg whites, at room temperature
• 1 cup granulated sugar
• 1 tsp cornstarch
• 1 tsp white vinegar
• 1 tsp vanilla extract
• 1 cup heavy cream
• 2 tbsp powdered sugar
• 2 ripe mangoes, peeled and sliced
• Fresh mint leaves (for garnish)

Instructions:

1. Preheat oven to 250°F. Line a baking sheet with parchment paper and trace a 9-inch circle as a guide.
2. In a clean bowl, beat egg whites on medium-high until soft peaks form. Gradually add 1 cup granulated sugar, 1 tbsp at a time, until stiff, glossy peaks form. Gently fold in 1 tsp cornstarch, 1 tsp vinegar, and 1 tsp vanilla.
3. Spread meringue onto the traced circle, building slightly higher edges. Bake for 1 hour 15 minutes, then turn off the oven and let cool inside for 1 hour (do not open the door).
4. Whip heavy cream and 2 tbsp powdered sugar to medium peaks. Spread over cooled meringue, then top with mango slices and mint leaves.

The magic here? The meringue stays crisp outside while staying marshmallow-soft inside—a perfect contrast to the creamy topping and tangy mango.

Tip: For clean slices, use a sharp knife dipped in hot water between cuts.

Mango Trifle with Sponge Cake

This tropical-inspired trifle layers juicy mango, fluffy sponge cake, and silky custard for a dessert that’s as stunning as it is simple to make.

Ingredients:

• 1 (9-inch) store-bought or homemade sponge cake, cut into 1-inch cubes
• 2 cups diced ripe mango (about 2 large mangoes)
• 2 cups cold vanilla custard or pudding
• 1 cup heavy whipping cream
• 2 tbsp powdered sugar
• 1 tsp vanilla extract
• 1/4 cup toasted coconut flakes (optional)

Instructions:

1. Whip the cream: In a large bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract with a hand mixer until stiff peaks form, about 3–4 minutes.
2. Layer the trifle: In a trifle dish or large glass bowl, spread half the sponge cake cubes in an even layer. Top with half the diced mango, then half the custard, and half the whipped cream. Repeat layers once more.
3. Chill and garnish: Cover and refrigerate for at least 2 hours (or up to 6 hours) to let flavors meld. Just before serving, sprinkle with toasted coconut flakes if using.

The beauty of this trifle? The sponge cake soaks up the mango juices and custard, creating a melt-in-your-mouth texture that’s impossible to resist.

Tip: For extra flair, swap the coconut flakes with a drizzle of honey or a handful of fresh berries.

Mango Gelato with Pistachios

This tropical-inspired gelato is luxuriously smooth with pops of nutty crunch—no fancy ice cream maker required!

Ingredients

• 2 cups ripe mango puree (about 3 large mangoes)
• 1 cup heavy cream
• 1/2 cup whole milk
• 3/4 cup granulated sugar
• 1 tbsp fresh lime juice
• 1/4 tsp fine sea salt
• 1/3 cup chopped roasted pistachios (plus extra for topping)

Instructions

1. In a blender, combine mango puree, heavy cream, whole milk, granulated sugar, lime juice, and salt. Blend until completely smooth, about 1 minute.
2. Pour mixture into a 9×5-inch loaf pan. Freeze for 2 hours, then stir with a fork to break up ice crystals. Repeat every 30 minutes for 2 more hours (3-4 times total).
3. Fold in chopped pistachios during the last stir. Freeze until firm, about 4 more hours or overnight.
4. Scoop into bowls and top with extra pistachios. Let sit 5 minutes before serving for perfect scoopability.

The secret? The lime juice brightens the mango’s sweetness while the pistachios add a buttery contrast—like sunshine in every bite!

Tip: For extra creaminess, swap 1/4 cup of the milk for full-fat coconut milk.

Mango Cupcakes with Cream Cheese Frosting

These tropical-inspired cupcakes are bursting with juicy mango flavor, balanced by a tangy cream cheese frosting—perfect for brightening up any dessert spread!

Ingredients:

• 1 ½ cups all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• ½ cup unsalted butter, softened
• ¾ cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• ½ cup buttermilk
• 1 cup mango puree (fresh or canned)

For the Frosting:

• 8 oz cream cheese, softened
• ¼ cup unsalted butter, softened
• 2 cups powdered sugar
• 1 tsp vanilla extract

Instructions:

1. Preheat oven to 350°F. Line a 12-cup muffin tin with cupcake liners.
2. Whisk together 1 ½ cups flour, 1 tsp baking powder, ½ tsp baking soda, and ¼ tsp salt in a bowl.
3. In a separate bowl, beat ½ cup butter and ¾ cup sugar until fluffy. Add 2 eggs one at a time, then mix in 1 tsp vanilla.
4. Alternately add the dry ingredients and ½ cup buttermilk to the butter mixture, beginning and ending with flour. Fold in 1 cup mango puree.
5. Divide batter evenly among liners. Bake for 18–20 minutes until a toothpick comes out clean. Cool completely.
6. For the frosting, beat 8 oz cream cheese and ¼ cup butter until smooth. Gradually add 2 cups powdered sugar and 1 tsp vanilla, beating until fluffy. Pipe onto cooled cupcakes.

The mango puree keeps these cupcakes incredibly moist, while the cream cheese frosting adds just the right amount of richness—no one will guess how simple they are to make!

Tip: For extra mango flavor, top cupcakes with diced fresh mango or a sprinkle of lime zest.

Mango Bread Pudding with Caramel Sauce

This tropical twist on classic bread pudding is bursting with juicy mango and drizzled with a luscious caramel sauce—comfort food with a sunny vibe.

Ingredients:

• 4 cups stale French bread, torn into 1-inch pieces
• 1 ½ cups diced ripe mango (about 2 medium mangoes)
• 3 large eggs
• 1 ½ cups whole milk
• ½ cup heavy cream
• ½ cup granulated sugar
• 1 tsp vanilla extract
• ½ tsp ground cinnamon
• ¼ tsp salt
• ½ cup caramel sauce (store-bought or homemade), warmed

Instructions:

1. Preheat oven to 350°F. Grease an 8×8-inch baking dish and scatter bread pieces evenly in the dish. Top with diced mango.
2. In a large bowl, whisk together eggs, milk, heavy cream, ½ cup sugar, 1 tsp vanilla extract, ½ tsp cinnamon, and ¼ tsp salt until smooth.
3. Pour the egg mixture over the bread and mango, pressing down gently to soak all pieces. Let sit for 15 minutes.
4. Bake for 40–45 minutes, until the top is golden and the center is set (no liquid jiggles when shaken).
5. Drizzle with ½ cup warm caramel sauce just before serving.

The caramel seeps into the custardy bread, while the mango keeps every bite bright and fruity—no one will guess how simple it is!

Tip: For extra texture, sprinkle toasted coconut flakes over the caramel sauce.

Mango Flan with Caramelized Sugar

This tropical twist on classic flan blends creamy custard with sweet mango puree, all draped in a golden caramel sauce—perfect for impressing guests or treating yourself!

Ingredients:

• 3/4 cup granulated sugar (for caramel)
• 1 (14 oz) can sweetened condensed milk
• 1 cup whole milk
• 4 large eggs
• 1 tsp vanilla extract
• 1 cup ripe mango puree (about 2 medium mangoes)

Instructions:

1. Caramelize the sugar: Heat 3/4 cup granulated sugar in a small saucepan over medium-low heat, stirring constantly until melted and amber-colored (about 8–10 minutes). Immediately pour into a 9-inch round cake pan, tilting to coat the bottom evenly. Set aside.
2. Blend the custard: In a blender, combine sweetened condensed milk, whole milk, eggs, vanilla extract, and mango puree. Blend until smooth (about 30 seconds).
3. Bake: Pour the custard mixture over the caramel in the cake pan. Place the pan in a larger roasting dish and fill the outer dish with hot water until halfway up the sides of the cake pan. Bake at 350°F for 50–55 minutes, until the center jiggles slightly but is set.
4. Chill and serve: Cool to room temperature, then refrigerate for at least 4 hours (or overnight). To serve, run a knife around the edges and invert onto a plate.

The mango adds a sunny sweetness that balances the rich caramel, while the water bath ensures the flan stays luxuriously silky. Tip: For cleaner slices, dip your knife in hot water before cutting each piece!

Conclusion

With 20 heavenly mango dessert recipes, there’s something here for every sweet tooth! Whether you’re craving a creamy mango cheesecake or a refreshing sorbet, these treats are sure to delight. We’d love to hear which recipe is your favorite—drop us a comment below, and don’t forget to share the love by pinning this article for later. Happy baking (and no forks required—dig in with your hands if you must)!