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Mango Coconut Gelatin Dessert

A light and creamy dessert made with ripe mangoes and coconut milk, perfect for warm days and plant-based diets.
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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 6 hours
Servings: 4 servings
Course: Dessert
Cuisine: Tropical, Vegan
Calories: 215
Ingredients Method Notes

Ingredients
  

For the mango mixture
  • 12 oz fresh ripe mangoes Use really ripe mangoes for the best flavor.
  • 0.54 cups full-fat coconut milk For a lighter version, you can use light coconut milk.
  • 2 tbsp cold water Used to bloom the vegan gelatin.
  • 1.5 tbsp white granulated sugar Adjust to taste if using sweeter mango or for a lighter version.
  • 1.5 tbsp vegan gelatin powder Ensure to bloom properly for even texture.
  • 4 tbsp evaporated milk or coconut milk Optional ingredient for creaminess.

Method
 

Preparation
  1. Prepare the mangoes by peeling, pitting, and chopping them into small pieces. Blend until smooth. Taste to ensure sweetness.
  2. In a large bowl, combine cold water and vegan gelatin; mix until thickened. Let it bloom for about a minute.
  3. Stir in sugar, coconut milk, and blended mango until well combined.
  4. If desired, incorporate the optional evaporated milk or extra coconut milk for a creamier texture.
Cooking
  1. Heat the mixture gently in a small pot over medium-low heat until the gelatin dissolves completely, stirring slowly to avoid boiling.
  2. Pour into serving bowls or molds, smoothing the tops if necessary. Cover lightly and refrigerate until set, a minimum of 6 hours.

Notes

Serve in small chilled bowls or molds, topped with toasted coconut flakes or fresh fruit. Keep covered in the refrigerator for up to 3–4 days. Avoid freezing to maintain texture. For variations, consider adding a layer or spices.