The sweet side of the versatility of a well-loved tropical fruit is showcased in this roundup of mango desserts. You’ll find vegan recipes for ice creams, popsicles, sticky rice, puddings, overnight oats, cakes, and more.
These plant-based recipes, most super-easy using a minimum of ingredients (many use just 3 or 4), are most delectable using fresh, perfectly ripe mango, but some are good for making with frozen mango as well.
Mangoes are one of the most widely consumed fruits in the world. They come in many varieties (in India alone, there are some 1,500 varieties.
Quite often, recipes will call simply for a mango, or a quantity of mango, without specifying what variety. They’re quite interchangeable, though some are sweeter and smoother than others.
Ripe mangos should have a bit of give when pressed gently. It’s no fun to work with an unripe mango! Link to this tutorial on how to cut a mango, three ways.
Here are a few varieties you’re likely to encounter in North America (this portion adapted from Melissa’s Great Book of Produce by Cathy Thomas and the Melissa’s Produce website. Melissa’s Produce is a great source of mangos year-round.
- Ataulfo (also known as honey mango): Small, kidney-shaped with greenish-yellow to deep golden skin. About 6 to 12 ounces. Very sweet and rich in flavor.
- Keitt: Large oval, green, with occasional red and yellow patches. About 20 to 26 ounces. Firm, juicy, and sweet flesh. Minimal fiber. Shortest season, usually only available 2 to 3 months of the year.
- Kent: Large oval with greenish-yellow skin and red shoulders. About 20 to 26 ounces. Very sweet, soft butter-like texture.
- Sapurana: Melissa’s website says that “the creamy, velvety flesh of the fruit highlights a honey-sweet flavor with a hint of lemon.” This melon is imported to the US from Central and South America.
- Tommy Atkins: Medium-sized, oval. Skin is yellowish-orange with deep red blush. About 12 to 24 ounces. Can be more fibrous than other varieties.
Thanks to the talented bloggers who participated in this roundup for permission to use their photos and link to their recipes.
Vegan Ice Creams and Sorbets
Mango Nice Cream (with frozen banana): From Zardy Plants, a creamy, dreamy, luscious mango nice cream made from mangoes and bananas! This delicious and quick dessert is healthy, easy, and will make you feel like you’re in a tropical paradise!
Mango Lime Nice Cream: From Eat Plant Based, 3 ingredients and a blender are all you need to make this refreshing mango ice cream. The simplicity of homemade nice cream makes it an excellent option for a healthy treat you can feel good about serving.
Vegan Mango Ice Cream (with coconut milk): From Addicted to Dates, a delicious vegan mango ice cream made with just 3 ingredients. This recipe is easy to make, gluten-free and nut-free, and perfect for summer!
Vegan Mango Sorbet: From The Petite Cook, this super-refreshing 4-ingredient vegan mango sorbet is a light, delicious frozen treat that comes together in just 5 minutes, and no ice cream maker required!
Vitamix Mango Sorbet: From Clean Eating Kitchen, here’s a 3-ingredient Mango Sorbet recipe that takes just about 10 minutes to make in your blender. It is vegan and dairy-free, and absolutely refreshing and satisfying!
Mango Cherry Popsicles: From Keep Calm and Eat Ice Cream, these juicy homemade mango cherry popsicles are fresh and delicious. With just five ingredients they are bursting with flavor. Perfect to cool off on a hot day.
Strawberry Mango Popsicles: From The Clean Eating Couple, who want to know, if you’re looking for a yummy summer treat? Make these good-for-you Strawberry Mango Popsicles! Made with only 3 ingredients they’re an easy & healthy frozen dessert everyone will love.
Cakes, cheesecakes, and more
Vegan Mango Cake: From Rainbow Nourishments, a fluffy and golden eggless vegan mango cake with a lush cream cheese frosting. This easy Summer dessert uses less than 10 common pantry ingredients.
Vegan Mango Cheesecake: Another beauty from Rainbow Nourishments, a baked vegan mango cheesecake with a creamy custard-like filling and classic cookie crust. This recipe is perfect for Summer or when you need to be transported to a tropical island!
Vegan Mango Cheesecake Bars: Delicious vegan mango cheesecake bars with layers of creamy vanilla lime cheesecake and sweet mango curd on a no-bake crust. The perfect vegan dessert for summer!
Coconut Bites (with Mango & Banana): Bet you can’t eat just one of these super-easy vegan coconut bites, filled with the fruity goodness of fresh mango and banana!
Mango sticky rice and other puddings
Mango Sticky Rice: From The Forked Spoon, an easy to follow recipe for mango sticky rice — the most beloved of all Thai desserts. Made with steamed glutinous sweet rice, sweetened coconut cream, and fresh seasonal mango, learn how easy it is to make khao niaow ma muang.
Instant Pot® Thai Mango Sticky Rice: The Instant Pot® was just made for recipes like Thai mango sticky rice. Nisha Vora shows you how. Nisha Vora, author of The Vegan Instant Pot® Cookbook introduces us to this recipe.
Thai Mango Pudding: From Veg Recipes of India, a pudding made with creamy coconut milk, fresh mango, and agar-agar. This delightfully tropical dessert is bursting with the lovely flavors of mango and coconut.
Coconut Sticky Rice Dessert Sushi: From Fearless Dining, think of this as a deconstructed mango with coconut sticky rice recipe that you would order at your favorite Thai restaurant. If you’ve never had sushi for dessert, you’re in for a treat with this fruity sushi recipe!
Mango Chia Pudding: From Cook with Kushi, a mango and chia seed pudding that’s nutritious, creamy, and delicious. A make-ahead option for breakfast, mid-day snack, or even as a dessert recipe prepared using just 4 ingredients.
Instant Pot® Tapioca Pudding: From The Belly Rules the Mind, this mango-topped Instant Pot tapioca is naturally, sweetened, doesn’t require continuous stirring, and cooks in just 10 minutes with 5 ingredients.
Overnight Mango Banana Chia Pudding with Coconut Milk: From Grateful Grazer, this easy recipe is a delicious meal prep breakfast without dairy or added sugar. Best part: you only need 6 simple ingredients to make it!
Mango Overnight Oats: From Green Bowl 2 Soul, a delicious make-ahead recipe that tastes more like a dessert than a breakfast. It’s a nutritious, easy-to-make, irresistible breakfast.