9 Delicious Vegan Mango Dessert Recipes For Your Kids
This collection of mango desserts highlights the sweet side of a beloved tropical fruit's adaptability. You can find vegan recipes for desserts like cakes, puddings, ice cream, popsicles, sticky rice, and more.
How To Store Mangoes
Whether a mango is ripe or not determines how to store it properly. Mangoes that aren't ripe should be kept at room temperature to ripen. Put them in airtight containers like plastic bags or jars to protect them from pests.
Depending on where they are in the process, unripe mangoes can take up to 8 days to ripen. Here's a trick to help the mangoes ripen more quickly: put them in a paper bag. This results in the production of ethylene, an odourless gas that hastens the ripening process in mangoes. Cool.
1. Flash Freeze Method
The most excellent method for preserving mangoes is flash freezing, which can extend their shelf life by up to 10 months. This is how:
- Peel the fruit and cut it into whatever shapes you like—chunks, cubes, strips—just remember how you'll use it after it defrosts.
- On a baking sheet, place the mango slices. Don't let the slices come in contact with one another. Trust me, once they're frozen, it's challenging, if not impossible.
- Ensure the sheet is securely attached to a flat surface before placing it in the freezer.
- Mangoes can be frozen for up to three hours or overnight.
- Put the frozen mangoes in a freezer-safe bag after they have frozen.
- So that you'll know how much time is left, mark the bag.
2. Simple Syrup Method
Mangoes freeze best when covered in simple syrup if you intend to use them to make purees, sauces, or salads. Your mangoes will keep well using this technique for up to a year.
- Put 1 cup of sugar and 2 cups of water in a medium pot. Up until the mixture reaches a boil, stir continuously. Place it aside so that it can cool.
- Mangoes should be peeled and cut into cubes. Put them in a container that can be frozen.
- Pour the syrup over the mangoes after it has cooled, allowing at least an inch of headspace for expansion.
3. Puree Method
This method works well when you still have leftover mangoes. This is also ideal if you anticipate using the fruit as a purée.
- The leftover mangoes should be chopped up and added to the blender.
- Purée until they are smooth (or until it reaches your desired consistency).
- Put freezer-safe containers with the purée. Think about how you intend to use the puree when choosing a container. For instance, why not pour them into ice cube trays if you're going to use them to make a glass of shake or smoothie so you can easily acquire individual serving sizes?
4. Freezing Method
Mangoes can be frozen. They rank among the fruits that freeze exceptionally well. Wait until the mango is fully ripe, then do the following actions to freeze it properly:
- Slice or chop the peeled, ripe mango into cubes.
- Make sure that none of the mango pieces touch one another when you arrange them on a baking sheet covered with parchment paper.
- Put the baking sheet in the freezer for a minimum of two hours and a maximum of overnight.
- Squeeze as much air as possible from the freezer-safe bag before adding the frozen fruit pieces inside. Label the bag with the date and carefully close it.
Mango will remain fresh when frozen in this way for up to six months. Simply leave frozen mango in the fridge overnight to defrost it, or submerge the frozen mango pieces in a saucepan of cold water. Within three hours, the fruit ought to be completely defrosted.
Mango Dessert Recipes
1. Vegan Mango Pudding
It's not surprising that this delightfully sweet and optimistic Chinese dish has gained popularity worldwide. It's a decadent, fruity, and mouthwatering creamy delight that is entirely dairy-free.
Prep time: 10 minutes | Cook time: 10 minutes | Total time: 20 minutes | Servings: 8
- Mango purée: 2 cups
- Unsweetened coconut milk: 13½ oz
- Hot water: 1 cup
- Granulated sugar: 1 cup
- Agar agar: 5 teaspoons
- Vanilla extract: 1 teaspoon
- Salt: 2 pinches
- Get a sizable liquid measuring cup ready. Add the salt, sugar, agar agar, and boiling water. After thoroughly stirring, give the mixture five minutes to rest.
- Peel the mangoes and chop the fruit into significant bits as you wait. Throw away the peels and pits. Put the mango chunks in the blender. 2 cups should be obtained after a smooth purée. (If necessary, scoop some out of the mixer.)
- Vanilla and coconut milk should be added to the blender. Until smooth, puree. The gelatin mixture should then be added to the blender. Once more, puree until smooth.
- Fill the tiny 4-ounce serving cups with the mango pudding. For the cups to set, cover and refrigerate them for 3 to 4 hours. Serve cool with a garnish of mint. Add toasted coconut, lime zest, or chopped cashews as a garnish.
2. Vegan Mango Cheesecake Bars
The ideal summer dessert is these vegan mango cheesecake bars. They are the ideal crowd-pleaser because they are incredibly creamy and simple to create.
Prep time: 30 minutes | Chilling time: 6 hours | Total time: 6½ hours | Servings: 15
Ingredients For The Base
- Nuts: 2 cups
- Desiccated coconut: ½ cup
- Medjool dates: 5
- Pinch of salt
Ingredients For The Filling
- Raw cashews: 1 cup
- Coconut cream: 360g
- Vegan cream cheese: 1 cup
- Lemon juice: 3 tablespoons
- Maple syrup: 1¼ cup
- Coconut oil: 1¼ cup
Ingredients For The Topping
- Potato starch: 2 tablespoons
- Lemon juice: 2 tablespoons
- Mango puree: 1¼ cup
- Blend all the base ingredients in a food processor until the mixture forms a ball when you pinch it. Using parchment paper, line a square baking pan (mine was 24 cm x 24 cm / 9.45 inches x 9.45 inches) and press the base firmly into the bottom of the pan.
- To make it flat, use the measuring cup's bottom. The cashews should be added to a food processor or high-speed blender and blended for about 30 seconds. After that, incorporate the remaining filling components. Blend the ingredients thoroughly.
- You'll need to pause several times and scrape down the sides. The filling ought to be rather substantial. Even out the mixture by pouring it on top of the base. Place a reserve in the fridge. Combine the corn starch and lemon juice in a small saucepan, and stir to combine.
- Check to see if there are any lumps. On medium heat, add the mango puree; simmer, occasionally stirring, for about 5 minutes or until it thickens. Take it off the stove and let it cool for 30 minutes. With a spatula, spread the purée evenly over the filling. Place for six hours or until set, ideally overnight, in the refrigerator. Avoid skipping this step because doing so will make it difficult to slice the bars.
- Slice the food to the desired size after removing it from the baking dish. My measurements were 6.5 cm by 4.5 cm or 2.56 inches by 1.77 inches. Sprinkle each slice with a bit of lemon and lime zest (optional).
- Refrigerate the remaining food. It can be stored for 4-5 days.
3. Mango and Coconut Crème Brûlée
This contemporary Dairy-Free Mango Crème Brûlée, naturally lactose-free, gluten-free, coconut-based, and Paleo-friendly, offers a novel spin on the traditional French treat.
Prep time: 15 minutes | Cook time: 45 minutes | Total time: 60 minutes | Servings: 6
- Mango purée: ¾ cup
- Aquafaba: 4-6 tablespoons
- Vanilla bean paste: 1 medium
- Natural sweetener: 1 teaspoon
- Coconut milk: 20 g
- Caster sugar: 2 cup
- Coconut, grated and desiccated: 55 g
- Coconut flakes: 20 g
- Set the oven to 160°C. Among six ramekins with a capacity of 180 ml, divide the mango.
- Combine the aquafaba, vanilla, and sugar in a medium heatproof jug or basin. In a small saucepan set over low heat, gently simmer coconut milk. Pour gradually while continuously whisking the aquafaba mixture. Distribute the mixture among ramekins evenly.
- In a sizable roasting pan, arrange the ramekins. Fill the ramekins' sides halfway with hot water. Bake for 35 to 40 minutes until custard centers are barely set. Remove the ramekins from the pan with care. Set in the refrigerator for a minimum of two hours.
- In a small saucepan, combine 2 tablespoons of water and sugar. Stir constantly when cooking sugar at medium heat. Intensify the heat. Bringing to a boil. Cook for three minutes, or until golden, without stirring. Pour over the custard's top. Sprinkle coconut on top. Before serving, let them sit for five minutes.
4. Vegan Mango Ice Cream
This delicious mango ice cream is vegan and only requires three ingredients. This recipe is simple to prepare, free of nuts and gluten, and ideal for summer!
Prep time: 20 minutes | Chilling time: 4 hours | Total time: 4 hours 20 minutes | Servings: 10
- Coconut cream: 500 g
- Sweetened condensed coconut milk: 320 g
- Mango pulp: 500 g
- With an electric whisk, combine the coconut cream in a big bowl and stir until it becomes smooth. Condensed sweetened coconut milk has been added. Whisk for a further minute to incorporate. In addition to whisking after each addition, gradually add the mango pulp to the coconut mixture in increments of half a cup.
- Put the ice cream mixture in a loaf pan that has been parchment paper-lined. Use a spoon to stir some extra mango pulp into the ice cream if you'd like. Put in the freezer, covered with plastic wrap, for at least 4 hours, or until solid.
- About 15 minutes before serving, take the ice cream out of the freezer to let it melt a little bit.
5. Coconut Bites (With Mango & Banana)
Although it's not strictly essential, rolling these melt-in-your-mouth treats in toasted coconut makes for a pretty presentation. These vegan coconut bites are simple to make and stuffed with fresh mango and banana for a fruity kick. I bet you can't stop at one!
Prep time: 30 minutes | Cook time: 6 minutes | Total time: 36 minutes | Servings: 40
- Diced mango: 2 cups
- Bananas, diced: 2 ripe
- Unsweetened pineapple juice: 1 cup
- Vanilla bean, cut in half lengthwise: ½
- Unsweetened shredded dried coconut: 4 cups
- Unsweetened shredded dried coconut: ¾ cup
- In a small pot, combine the mango, bananas, pineapple juice, and vanilla bean. Cook for 6 minutes at medium-low heat. Scrape the vanilla bean seeds into the saucepan and throw away the pod. The mango mixture should be added to a food processor. When the coconut is smooth and solid, add the 4 cups of coconut.
- Place the toasted coconut in a dish or small bowl.
- Scoop out a tiny bit of the fruit-and-coconut mixture using a spoon or a small ice-cream scoop. Form it into a 1-inch ball with your hands, and then roll it in the toasted coconut. With the remaining mixture, repeat the procedure.
- Serving suggestions: Cool or room temperature.
6. Mango Overnight Oats
Mango overnight oats are a delectable breakfast food that can be prepared ahead of time and tastes more like a dessert than a meal. Despite this, it is wholesome and simple to prepare. This breakfast is difficult to refuse.
Prep time: 6 minutes | Chilling time: 7 hours | Total time: 7 hours 6 minutes | Servings: 1
- Rolled oats: ½ cup
- Mango cubes: ½ cup
- Unsweetened coconut milk: ¾ cup
- Chia seeds: 1 tablespoon
- Desiccated coconut: 1 tablespoon
- Maple syrup: 1 tablespoon
- Oats, milk, chia seeds, maple syrup, desiccated coconut, and mango cubes should all be combined in a container. Blend everything. Cover the container with the lid and chill for at least 4 hours or overnight.
- Mango and desiccated coconut should be garnished before serving. Enjoy with your kids.
7. Coconut Sticky Rice Dessert Sushi
Sushi that tastes like coconut sticky rice and mango is a fun, family-friendly dessert.
Prep time: 10 minutes | Cook time: 20 minutes | Total time: 30 minutes | Servings: 6
Ingredients For The Sushi
- Ripe mango: 1 ripe
- Glutinous rice: 2 cups
- Coconut milk: 1 can
- Water: 1⅓ cups
- Vegan butter: 1 tablespoon
- Basil and shredded coconut to garnish.
Ingredients For The Sauce
- Coconut milk: 1½ cups
- Coconut sugar: ¾ cup
- Give sticky rice a one to two-hour soak in water.
- Rinse the rice. Then add it to a pot with some water and a can of coconut milk. Turn the heat down to simmer after covering and bringing to a boil.
- Remove from heat once the liquid has been absorbed. Then let it cool.
- Bring coconut milk, vegan butter, and coconut sugar to a boil in a saucepan. Reduce the heat and let the sauce simmer for a while until it thickens. Make oval-shaped rice balls once the rice has cooled.
- Add a mango slice on top.
- A small bit of the coconut sauce should be drizzled on top.
- Thinly cut basil leaves and coconut shreds with sugar are garnishes.
8. Mango Pineapple Mousse
Other fruit combos, such as mango and peach or mango and berries, also work nicely with this dish!
Prep time: 10 minutes | Cook time: 0 minutes | Total time: 10 minutes | Servings: 2
- Silken or soft tofu: 400g
- Frozen mango, thawed: 2 cups
- Frozen pineapple, thawed: ½ cup
- Maple syrup: 2 tablespoons
- Pure vanilla extract: 1 teaspoon
- Rinse the tofu briefly after draining the water from the package.
- Blend all the ingredients in a blender until thoroughly combined. If the sweetness suits you, give it a taste. If more maple syrup is required, do so.
- Place the mousse in a bowl and top with your preferred garnishes!
9. Thai Mango Sticky Rice
The most popular Thai dessert is mango sticky rice. Learn how to create khao niaow ma muang at home with this simple recipe, which calls for steaming glutinous sweet rice, sweetened coconut cream, and fresh seasonal mango.
Prep time: 25 minutes | Cook time: 20 minutes | Total time: 45 minutes | Servings: 6
- Sweet rice: 2 cups
- Full-fat coconut milk: 13½ oz
- Sugar: 6 tablespoons
- Salt: ½ teaspoon
- Mangoes: 1-2 large
- Sesame seeds for garnish
Ingredients For The Coconut Cream Sauce
- Full-fat coconut milk: ⅔ cup
- Sugar: 3 tablespoons
Method To Soak The Rice
- Place the rice in a sizable bowl with water. Make sure the basin is big enough to hold the rice and water. Give the rice at least an hour or even up to overnight to soak. Rice should be encased with cheesecloth.
- Drain and rinse the rice after it has soaked for at least an hour, then place it in the middle of a big cheesecloth. Let the water drain. Afterward, slackly enclose the rice in the cheesecloth (loose yet secure enough that none of the grains can escape).
Method To Steam The Rice
- Get your steamer ready. Rice wrapped in cheesecloth and sitting on top of the steamer basket is protected from the boiling water at the bottom of the pot by the inverted basket. The objective is to avoid submerging the rice in water because we are steaming the rice.
- Fill up your pot with water until it is about one inch full. Making sure it doesn't fall to the side and into the water, add the wrapped rice to the pot and set it on top of the steaming basket. Bring water to a boil over high heat while tightly covering the pan. Rice should steam for 15-20 minutes, or until grains are transparent, at a simmering temperature.
Method For The Coconut Cream Sauce
- Heat one can of coconut milk over medium heat while the rice steams.
- To keep the coconut milk from scorching or curdling, stir often.
- While continually stirring until dissolved, add the sugar and salt.
- Keep it heated and set aside.
Method To Construct It
- Add the sweetened coconut milk to the big bowl with the steamed rice.
- Cover. 5 minutes should pass while the rice rests and absorbs the coconut milk.
- Make the sauce with coconut cream. Add the coconut cream (or milk) and sugar to a small saucepot.
- Turn the heat down after bringing it to a low boil.
- Until slightly thickened, simmer.
Method To Serve
- Serve a small serving of heated coconut sticky rice on a tiny plate with seasonal mango, coconut cream sauce, and perhaps a few sesame seeds.
They are a great source of folic acid, vitamin A, and vitamin C. (folate). They are also an excellent source of antioxidants like zeaxanthin and beta-carotene, vitamin B6, vitamin K, copper, magnesium, potassium, and healthy probiotic fiber. Don’t miss to try these vegan mango dessert recipes hope your kids will love them very much.
Do you only have a small garden area, or do you live in an apartment? You can still grow delicious and healthy mangos. Please check out my blog about the Easy Ways To Grow Mango Trees In Containers.
I trust you enjoyed this article about the 9 Delicious Vegan Mango Dessert Recipes For Your Kids. Please stay tuned for more blog posts to come shortly. Take care!
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