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This mango banana coconut dessert with lime tastes heavenly fruity, creamy and refreshing. It is vegan and can be prepared in a flash with just a few ingredients. You can find a detailed mango coconut dessert cups recipe with the exact quantities and step-by-step instructions below.
Creamy, fruity, fresh mango banana coconut dessert
Thanks to the canned coconut milk, these dessert cups have a very creamy consistency and a delicate aroma. Banana gives them even more creaminess, just like the nice cream.
Mango makes the dessert taste incredibly fruity, just like my mango sorbet with basil. It also gives it a beautiful light yellow color.
Lime rounds off the taste of the dessert cups. This gives them a refreshing and aromatic note, similar to the no bake vegan avocado pie.
Use very ripe fruits
Only ripe mangoes are suitable for these dessert cups. Bananas should ideally be overripe – with brown spots or completely brown, just like for the chocolate banana bread or the vegan banana muffins with chocolate chips. Ripe fruit ensures that the dessert is creamy and tastes sweet.
Experiment with other fruits
For the vegan dessert cups, you can use just two mangoes instead of mango and banana. Or use only bananas and leave out the mango.
You can also experiment with other fruits, similar to the dessert cups with fruits and ladyfingers recipe. Ripe apricots and ripe peaches are very suitable for this.
Sweeten to taste
You can adjust the amount of powdered sugar in the recipe to taste, just like for the vegan chocolate mousse. The riper and sweeter your fruits are, the less additional sugar you need.
You can also use a sugar alternative instead of powdered sugar. You can also omit sugar completely if the sweetness of the fruits is enough for you.
These mango coconut dessert cups are
- creamy,
- fruity,
- fresh,
- moderately sweet,
- heavenly delicious,
- aromatic,
- vegan,
- easy to make.
Quick vegan mango coconut dessert cups recipe
These mango coconut dessert cups with banana and lime are prepared in a flash. The recipe, which you can find here at the end of the post in the recipe box, is totally simple. What’s more, you only need plant-based ingredients.
Step 1:
Place mango flesh, peeled banana, canned coconut milk, powdered sugar, lime juice and lime zest in a blender and blend until smooth.
Step 2:
Pour the mango coconut mixture into dessert cups and leave to chill for a few hours.
Step 3:
Now you can decorate and serve the mango coconut dessert cups as you like.
How to make mango coconut dessert cups: tips and tricks
- Use ripe mango and very ripe banana for the recipe.
- You can use only mangoes or only bananas for the dessert.
- You can adjust the amount of powdered sugar to taste.
- Buy good quality canned coconut milk. Ideally, it should only consist of coconut and water, with the coconut content being as high as possible. I used organic coconut milk with 60% coconut.
- If you keep your coconut milk in a cool place, warm the can slightly first and shake it so that the coconut water and the settled layer of coconut cream combine.
Did you make the mango coconut dessert cups using this recipe? I look forward to your result, your star rating and your comment below on how they turned out and tasted.
Also try these sweet vegan recipes with coconut milk:
- Coconut cake vegan: moist coconut sponge cake with coconut milk
- Vegan Bird’s milk cake – simple recipe with aquafaba
- Vegan coconut cookies with chocolate – aromatic recipe
Mango coconut dessert cups
Equipment
- dessert cups
Ingredients
- 1 mango ripe
- 1 banana very ripe
- 200 ml canned coconut milk
- 2 tbsp powdered sugar or to taste
- zest of 1 organic lime
- juice of 1 lime freshly squeezed
to decorate (alternatively)
- mango pieces
- lime slices
- coconut chips
- grated coconut
Instructions
- Peel mango, remove the flesh from the stone and cut it into large pieces.
- Peel banana and cut it into large pieces.
- Place the mango and banana pieces, coconut milk, powdered sugar, lime zest and lime juice in a blender and blend until smooth.
- Pour the mango coconut mixture into dessert cups and chill for about 2 hours until the dessert is creamy.
- Alternatively, garnish the mango coconut dessert cups with mango pieces, lime slices, coconut chips and grated coconut and serve.
Notes
- Use ripe mango and very ripe banana.
- You can use only mangoes or only bananas for the dessert.
- You can adjust the amount of powdered sugar to taste.
- Buy good quality canned coconut milk. Ideally, it should only consist of coconut and water, with the coconut content being as high as possible. I used organic coconut milk with 60% coconut.
- If you keep your coconut milk in a cool place, warm the can slightly first and shake it so that the coconut water and the settled layer of coconut cream combine.
- See the detailed tips and tricks for preparing the mango coconut dessert cups at the top of the article.
If you are using Pinterest, you can pin the following picture:
