Mango Cream with Coconut

by Editorial Staff

Summary

Prep Time	15 mins
Total Time	2 hrs 15 mins
Course	Dessert
Cuisine	European
Servings (Default: 4)

Ingredients

Instructions

Peel the mango. Cut the pulp away from the core and place in a tall mixing vessel (drain the canned mangoes and let them drain). Add sugar, lime juice and coconut milk. Puree everything together with a blender and season with sugar and lime juice. Cover with foil and place in the refrigerator for about 2 hours.
Wash the mint, shake dry and pluck the leaves from the stems. Take the mango cream out of the fridge and stir again. Then fill into dessert bowls and serve garnished with mint leaves.
Warning: The mango should definitely be ripe, otherwise the cream can quickly taste too tart.
Tip: If you use canned mangoes, you should only use half of the sugar at first and then season again to taste.
I made the cream with canned mangoes and it was delicious.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.