Top 10 Delicious Mango-Based Dishes That Are Easy to Make

Mangoes, with their vibrant yellow flesh, make for an excellent base in creating a delicious ice cream. This mango ice cream is sure to be a hit with the kids, providing a cool and refreshing treat. It's also quite easy to make and works wonders in cooling off during hot days. Here's a simple recipe for you to try:

Ingredients:

• 2 large ripe mangoes
• 120ml unsweetened milk
• 1 tablespoon sweetened condensed milk
• Whipping cream

Instructions:

• Peel the mangoes and cut them into small pieces for easy blending.
• Blend the mangoes with the unsweetened milk, sweetened condensed milk, and a bit of whipping cream until you get a smooth mixture.
• Pour the blended mixture into ice cream molds or a container, and freeze. Once it's frozen, you can enjoy your homemade mango ice cream!

Mango ice cream is loved by children and provides a good dose of nutrition for healthy digestion. However, since it's a cold treat, it's best not to give too much to kids to avoid sore throats.

Mango Flan is a delicious, easy-to-make treat from ripe mangoes. It can also be a perfect snack for toddlers in the weaning phase. Below is the quick and simple recipe for preparing mango flan.

Ingredients:

• 1 small ripe mango.
• 60ml formula milk (or fresh milk for older kids).
• 1 egg yolk.

Preparation:

• Peel the mango, blend it, and strain out the pulp.
• Whisk the egg yolk and add 60ml milk, mixing gently to avoid creating bubbles.
• Gradually pour in the mango puree, stirring gently to combine.
• Carefully pour the mixture into molds, avoiding bubbles. Remove any bubbles that form to prevent holes in the finished flan.
• Steam the flan until fully set. Let it cool and decorate for a sweet mango dessert.

This is another delicious mango-based dessert you can make for your little one. From babies just starting solids to older children, everyone will enjoy this treat. The combination of refreshing, smooth flavor and a slight crunch will have kids hooked on Mango Milk Jelly Cake.

Ingredients:

• 100g ripe mango
• 30ml water
• 100ml formula or fresh milk
• 20g cornstarch
• 1 small piece of cheese (optional – the cake will still taste wonderful without it)

Preparation:

• Blend 100g of mango with 30ml of water. Strain to remove any pulp or residue.
• Mix the strained mango puree with 100ml milk and 20g cornstarch in a pot. Heat until the mixture thickens.
• Add cheese and stir until it dissolves, then remove from heat.
• Pour the mixture into molds and refrigerate for 2 hours. Once set, serve and enjoy this refreshing dessert.

The Mango Milk Jelly Cake is a simple yet tasty treat made with ripe mangoes. This summer, let's surprise our little ones with this delightful dessert.

Ingredients:

• 3 ripe mangoes (about 1kg)
• 120g of biscuits
• 300g of Whipping cream
• 60g of unsalted butter (melted)
• 20g of gelatin
• 11 tablespoons of sugar (about 110g)

Instructions:

• Prepare the crust: Break the biscuits into pieces and crush them finely, then mix in 60g of melted butter. Place the crust mixture into a mold, pressing it down firmly. Chill in the fridge for about 30 minutes to set.
• Prepare the mango puree: Peel 2 mangoes, cut into pieces, and blend into a smooth puree. Pass through a sieve to make it extra smooth.
• Make the mousse: In a bowl, beat 300ml of whipping cream with 8.5 tablespoons of sugar until soft peaks form. Mix in half of the mango puree, followed by 10g of melted gelatin. Gently fold the ingredients together. Pour the mousse over the chilled crust, spreading it evenly. Tap the mold lightly on the counter to smooth the surface. Refrigerate for 30 minutes to set.
• Make the mango jelly layer: Soak 10g of gelatin in cold water for 15 minutes to bloom. In a pan, bring 50ml of water to a simmer, add the remaining mango puree, 2.5 tablespoons of sugar, and the softened gelatin. Stir for 2-3 minutes, then remove from heat.
• Remove the mold from the fridge and pour the mango jelly mixture over the mousse. Spread evenly and gently tap the mold on the counter again. Refrigerate for 1 hour to set.
• Finishing touches: Peel the remaining mango and slice it thinly. Remove the cake from the mold by gently applying a warm towel to the sides, then decorate with mango slices. Serve and enjoy the delicious treat!
• Result: The cake is smooth and creamy, with a light mango fragrance. The jelly topping is chewy with a sweet and tangy flavor. This delightful dessert will surely captivate your taste buds!

Ingredients:

• 2 ripe mangoes
• 200g tapioca starch
• 500 ml fresh milk
• 200 ml coconut milk
• 150g rock sugar
• 300g young coconut flesh
• 40g pandan leaves
• 200g grass jelly
• 1 cup dried coconut

Instructions:

• Prepare the coconut milk mixture: Start by adding 500ml of fresh milk into a pot, followed by 200ml of coconut milk, 150g of rock sugar, ¼ teaspoon of salt, and 40g of pandan leaves. Simmer the mixture over low heat, stirring constantly to prevent the milk from burning. After 5 minutes, remove the pandan leaves and add 300g of young coconut flesh, stirring for another 5 minutes before turning off the heat.
• Prepare the tapioca pearls: In a large bowl, combine 300g of tapioca starch with 170ml of hot water, stirring until the mixture forms a dough. Knead the dough until it is smooth and non-sticky. Then divide the dough into small balls and roll them into pearls.
• Cook the tapioca pearls: Boil the tapioca pearls until they float to the surface, then remove them and soak them in cold water.
• Cut the mango and grass jelly, and assemble: Wash the mangoes, peel them, and cut them into pieces. Cut the grass jelly into small cubes. In serving bowls, place some ice, then layer with mango slices, grass jelly, and tapioca pearls. Pour the coconut milk mixture over the top, and sprinkle with dried coconut for the finishing touch.

Ingredients:

• 50g all-purpose flour
• 30g cornstarch
• 3 eggs
• 300 ml whipping cream
• 240 ml unsweetened milk
• 3 ripe mangoes
• 10g unsalted butter
• 25g powdered sugar
• ½ tablespoon granulated sugar
• 5 ml vanilla extract (1 tube)

Instructions:

• Prepare the crepe batter: In a bowl, mix together the flour, cornstarch, and powdered sugar. Sift the dry ingredients into a bowl containing the eggs and milk, and stir until smooth. Then, lightly grease a non-stick skillet with butter, heat it up, and pour a ladle of batter into the pan. Swirl the pan to spread the batter evenly. Cook over medium heat until the crepe turns translucent, then remove it from the skillet. Continue until all the batter is used. While cooking the crepes, peel and slice the mangoes into small pieces.
• Prepare the cream filling: Whip the fresh cream with vanilla extract and sugar until stiff peaks form.
• Assemble the crepe: Place a layer of whipped cream onto each crepe, followed by a few slices of mango. Add another layer of whipped cream, then fold the crepe into a roll. Chill the crepes in the fridge for about 30 minutes before serving.
• The result: Mango crepes with the rich, creamy flavor of whipped cream complemented by the sweet-tart mango, making for an irresistible treat.

Ingredients:

• 3 ripe mangoes
• 50g almonds
• 150g shredded coconut
• 50g raisins
• 3 tablespoons coconut oil
• 140g cashews
• 160 ml coconut milk
• 35g palm sugar
• ½ teaspoon turmeric powder

Instructions:

• Soak the cashews: Peel the cashews and soak them in clean water overnight. Drain well before using.
• Make the crust: First, grind the almonds in a food processor until fine. Then, add the shredded coconut, raisins, and 1 tablespoon of coconut oil, blending everything together until it sticks. Press this mixture firmly into a tart pan. Place it in the freezer for 5–6 hours to set.
• Blend the cashews and mango: In a blender, combine the soaked cashews, 140g chopped mango, 160ml coconut milk, 2 tablespoons of coconut oil, 35g palm sugar, and ½ teaspoon turmeric powder. Blend until smooth and creamy.
• Assemble the cheesecake: Remove the crust from the freezer and pour the mango filling over it, smoothing the surface. Return it to the freezer for another 5–6 hours to firm up.
• Decorate with mango: Wash the mangoes, peel them, and slice them into thin strips about 1-2cm wide. Arrange these strips on top of the chilled cheesecake. Freeze for an additional hour before serving.
• Final result: The coconut crust offers a fragrant, tropical flavor while the creamy filling is rich yet light, with the sweet-tart mango adding the perfect balance. This is a delightful dessert for any gathering.

Ẩm thực xứ sở chùa vàng không chỉ có những món cay xè, nóng hổi mà còn để lại ấn tượng mạnh mẽ với các món đồ ngọt đầy cuốn hút. Hãy thử qua món xôi xoài – đặc sản trứ danh của Thái Lan một trong các món ăn châu á dễ làm để cảm nhận vị bùi bùi của hạt nếp thơm kết hợp cùng cái béo ngậy của nước dừa và sự ngọt ngào, thanh mát của xoài – một loại quả ngon nổi tiếng của miền nhiệt đới.

Nguyên liệu:

• 450ml nước cốt dừa
• 200g đường cát
• 2g muối biển
• 2 cọng lá dứa
• 5 chén nước
• 2,5 chén gạo nếp
• 3 quả xoài chín
• 1 muỗng canh hạt mè rang

Cách làm:

• Bước 1: Làm hỗn hợp nước cốt dừa: Cho 300ml nước cốt dừa, 5 muỗng canh đường, 2g muối và 1 cọng lá dứa vào nồi đun nhỏ lửa. Khi hỗn hợp hơi sệt lại thì tắt lửa, gắp lá dứa ra và để nguội.
• Bước 2: Cho 5 chén nước vào nồi đun sôi. Khi nước đã sôi thì cho gạo nếp vào khuấy đều để đảm bảo gạo nếp không bị dính vào đáy nồi, hạ nhỏ lửa nấu cho đến khi xôi chín (khoảng 30 phút).
• Bước 3: Trong khi đó, cho 150ml nước cốt dừa, 100g đường, 1 cọng lá dứa vào một nồi nhỏ đun sôi khoảng 5 phút cho đường tan hẳn thì hạ nhỏ lửa đun thêm 10 phút nữa thì tắt bếp, gắp lá dứa ra.
• Bước 4: Khi xôi đã chín mềm rót hỗn hợp nước cốt dừa ở bước 3 vào, trộn đều sau đó đậy nắp vung lại, nấu thêm khoảng 10 phút nữa là được.
• Bước 5: Cho xôi ra đĩa cùng với xoài chín cắt lát, nước cốt dừa rưới lên, hạt mè rắc đều và thưởng thức cùng nhau.

Nguyên liệu:

• 2-3 quả xoài chín
• 9g bột gelatin
• 1 thìa cà phê nước cốt chanh
• 50-60g đường
• 140ml nước
• 80ml kem tươi.

Cách làm:

• Đổ bột gelatin vào một chiếc bát sau đó cho khoảng 40 ml nước vào khuấy đều cho bột nở ra.
• Xoài thì cắt thành từng miếng vuông nhỏ, lấy một nửa đem đi xay nhuyễn. Vắt 1/2 quả chanh vào hỗn hợp xoài đã được xay nhuyễn, 1/2 quả còn lại với lượng xoài đã cắt miếng.
• Sau đó cho khoảng 100 ml nước cùng một lượng đường vừa đủ vào nồi, đun đến khi đường sôi thì đổ hỗn hợp gelatin vào nồi, khuấy đều. Tiếp theo, đổ hết xoài vào hỗn hợp trên.
• Sau đó đổ kem tươi vào và trộn đều, ngâm vào một chậu nước đá lạnh và khuấy đều cho đến khi hỗn hợp đặc lại. Cuối cùng để hỗn hợp trên vào ngăn mát tủ lạnh khoảng 2 tiếng sau thì mới có thể dùng được.

Ingredients: (for 2 mango smoothies)

• 100g mango (about 1 half of a mango)
• 50 ml yogurt
• 20g sugar
• 50 ml sweetened condensed milk

Instructions:

• Prepare the ingredients: Peel the mango, then dice it. Place about 80g of mango into the blender, and set aside the remaining 20g for garnishing.
• Blend the smoothie: Add the following ingredients to the blender: 50ml sweetened condensed milk, 50ml yogurt, 20g sugar, and some ice cubes. Then pour in an additional 100ml of condensed milk. Close the lid and blend on high speed until the mixture is smooth. Pour the smoothie into glasses and top with the remaining mango pieces.
• The result: This mango smoothie delivers a perfect balance of sweet and tangy flavors, complemented by the rich creaminess of condensed milk and the refreshing tartness of yogurt. It's a perfect, cooling drink for a hot summer day!