Mango & Vanilla Coconut POTS
- 10m Prep Time
- 0sCook Time
- 10m Ready In
A quick no-cook dessert with sweet mango and creamy coconut vanilla topping, inspired by Southeast Asian flavors.
Ingredients
- 2 ripe mangoes
- 59.1 ml icing (confectioners') sugar
- 0.5 orange juice of
- 300 ml double (heavy) cream
- 70 ml coconut cream
- 4.93 ml vanilla extract
Nutrition (per serving, estimated)
Estimated based off 4 of 6 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 10.1 mg
- Iron: 0.06 mg
- Magnesium: 6.1 mg
- Phosphorus: 8.03 mg
- Potassium: 64.6 mg
- Zinc: 0.15 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 2 ripe mangoes
- 59.1 ml icing (confectioners') sugar
- 300 ml double (heavy) cream
- 70 ml coconut cream
- 4.93 ml vanilla extract
Prepare
- 0.5 orange, juice of
Let's Cook
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Step 1.
Peel 2 ripe mangoes, then slice the flesh off the sides and around the stone. Chop the mango into bite-sized pieces and place them in a mixing bowl.
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Step 2.
Add half of the 4 tbsp icing (confectioners') sugar and the juice of ½ orange to the mango. Use your hands to mix and slightly break up the mango, then set aside to let the flavors meld.
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Step 3.
Pour 300ml (10½fl oz/scant 1¼ cups) double (heavy) cream into a mixing bowl and whisk until firm peaks form. Add 70ml (2¼fl oz/generous ¼ cup) coconut cream, the remaining icing sugar, and 1 tsp vanilla extract. Whisk together until well combined and the cream holds soft peaks.
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Step 4.
To serve, divide the mango mixture evenly among 4 glasses. Top each portion with a generous dollop of the coconut cream mixture.