20 EASY MANGO DESSERTS WE CAN'T RESIST
We've rounded up 20 amazing mango dessert recipes. From mango trifle to mango cheesecake, there are so many creative ways to enjoy this tropical fruit.
Provided by insanelygood
Categories Desserts Recipe Roundup
Number Of Ingredients 20
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a delicious tropical dessert!
Nutrition Facts :
TROPICAL FRUIT CREPES WITH VANILLA BEAN AND RUM BUTTER SAUCE
Categories Rum Mixer Citrus Egg Fruit Dessert Tropical Fruit Vanilla Summer Anniversary Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 24
Steps:
- For crepes:
- Combine all ingredients in blender. Blend until smooth. DO AHEAD: Crepe batter can be made 4 hours ahead. Cover and refrigerate. Reblend before using.
- Line plate with paper towel or parchment paper. Heat 9-inch-diameter nonstick skillet with 7-inch-diameter bottom over medium heat. Add 2 tablespoons crepe batter to skillet; tilt and swirl skillet to spread batter evenly over bottom. Cook until center of crepe is cooked through and edges are lightly browned, about 1 minute. Run spatula around crepe and invert onto prepared paper-towel-lined plate. Repeat with remaining batter, placing paper towels or parchment paper between crepes. DO AHEAD: Can be made 1 day ahead. Cover and refrigerate.
- For rum butter sauce:
- Using electric mixer, beat sugar, butter, and salt in medium bowl until fluffy, about 2 minutes. Gradually add rum and beat until well blended. DO AHEAD: Can be made 1 day ahead. Cover and refrigerate.
- For tropical fruit:
- Melt butter in large nonstick skillet over medium-high heat. Add pineapple to skillet and scrape in seeds from vanilla bean; add bean. Add sugar and salt; stir until sugar dissolves and pineapple and pan juices are lightly browned, about 4 minutes. Stir in lime juice. Remove from heat. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature.
- Preheat oven to 300°F. Place crepe stack (with paper towels between crepes) on rimmed baking sheet. Cover baking sheet with foil; warm crepes in oven until heated through, about 15 minutes. Place rum butter sauce mixture in small saucepan; heat over medium heat until melted and smooth, stirring occasionally. Rewarm tropical fruit mixture over medium heat, stirring occasionally, about 3 minutes. Stir in papaya and mango.
- Place 1 crepe on plate, browned side down. Spoon 2 teaspoons rum butter sauce over crepe, then fold crepe into quarters. Repeat with 2 more crepes on same plate. Spoon tropical fruit over. Repeat with remaining crepes, rum butter sauce, and tropical fruit, placing 3 crepes on each of 6 plates. Spoon any remaining rum butter sauce over crepes and serve.
TROPICAL FRUIT DESSERT
Steps:
- In a small bowl, combine yogurt and orange juice concentrate. Place fruit in individual dessert bowls. Drizzle each serving with yogurt. Sprinkle with coconut.
Nutrition Facts :
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