Mango Cream Dessert with Coconut Milk (No Sugar, No Bake)
Some desserts just feel like a little gift. This mango cream dessert with coconut milk is one of those recipes that comes together almost effortlessly, yet tastes like something you would order at a fancy tropical restaurant. There is no refined sugar, no baking, and no complicated technique involved. Just a handful of wholesome ingredients, a blender, and about twenty minutes of your time. It suits anyone eating dairy-free, vegan, or simply trying to cut back on the sweet stuff without sacrificing the joy of a proper pudding.
The two hero ingredients here are ripe frozen mango and full-fat coconut milk, and together they do something genuinely magical. Frozen mango brings concentrated natural sweetness along with vitamin C, beta-carotene, and a small but meaningful hit of dietary fibre. Full-fat coconut milk provides the richness and creaminess that makes this feel indulgent, while its medium-chain triglycerides offer a more easily metabolised source of fat compared to many dairy-based creams. A squeeze of fresh lime juice brightens everything and stops the flavour from feeling flat. A teaspoon of pure vanilla extract adds depth without any sugar, and a tablespoon of chia seeds stirred through just before chilling quietly boosts the fibre content and helps the cream set into a soft, spoonable consistency. None of these additions are fussy. Every single one earns its place.
The texture lands somewhere between a mousse and a thick panna cotta. Spoonable but not stiff, light but genuinely creamy. After chilling for a couple of hours the chia seeds swell slightly, giving the cream a gentle body that makes it feel more substantial than it actually is calorie-wise. Serve it straight from individual glasses or ramekins topped with fresh diced mango, a scatter of toasted coconut flakes, and a fine grating of lime zest. For something a little more special, a few fresh passion fruit seeds spooned over the top add a beautiful tartness and a visual wow factor. This also works beautifully as part of a spread at a dinner party, made the night before and pulled straight from the fridge when you need it.
From a nutritional standpoint, this recipe delivers genuine value. Each serving clocks in at around 180 calories, with no refined sugar whatsoever. The natural sugars come entirely from the mango, which also contributes folate and digestive enzymes. The chia seeds add omega-3 fatty acids alongside their fibre content, supporting gut health and helping to keep you feeling satisfied. Coconut milk provides a creamy mouthfeel without any dairy, making this suitable for those who are lactose intolerant or following a fully plant-based diet. It is also naturally gluten-free and paleo-friendly. If you have been searching for a mango cream dessert made with coconut milk and no sugar that actually tastes as good as its less healthy counterparts, this is genuinely it. A nutritionist friend would absolutely approve, and so will everyone around your table.
Ingredients
- 400 g frozen mango chunks (or fresh ripe mango, roughly chopped)
- 200 ml full-fat coconut milk (chilled overnight if possible for extra thickness)
- 1 tbsp chia seeds
- 1 tsp pure vanilla extract (not vanilla flavouring)
- 2 tbsp fresh lime juice (approximately 1 large lime)
- 1 tsp lime zest (plus extra to serve)
- 2 tbsp fresh mango, finely diced (to serve)
- 2 tbsp toasted coconut flakes (to serve, optional)
Instructions
- 1
Remove the frozen mango from the freezer and allow it to thaw at room temperature for about 10 minutes. You want it soft enough to blend smoothly but still cold so the cream stays thick.
Do not fully defrost the mango to room temperature or the cream will be too loose after blending.
- 2
Add the softened mango chunks, full-fat coconut milk, vanilla extract, lime juice, and lime zest to a high-speed blender or food processor. Blend on high for about 60 to 90 seconds until completely smooth and creamy.
Scrape down the sides halfway through blending to make sure no mango chunks are left unblended.
- 3
Taste the mixture at this point. The natural sweetness of ripe mango should be more than enough. If your mango was slightly under-ripe, add a teaspoon of maple syrup to adjust, though with good quality mango this is rarely needed.
- 4
Stir the chia seeds through the blended mango cream using a spoon or spatula. Mix well so they are evenly distributed rather than clumped together in one spot.
Stirring rather than blending the chia seeds in keeps them whole, which gives the finished dessert a nicer texture.
- 5
Pour or spoon the mango cream evenly into four individual serving glasses or ramekins. Smooth the tops gently with the back of a spoon.
- 6
Cover each glass loosely with cling film or a small plate and transfer to the fridge. Chill for a minimum of 2 hours, or overnight for a firmer, more set texture.
Overnight chilling gives the chia seeds time to fully swell and creates a beautifully thick cream consistency.
- 7
When ready to serve, remove from the fridge and top each glass with a small spoonful of fresh diced mango, a pinch of extra lime zest, and a scatter of toasted coconut flakes if using. Serve immediately.
Adding the fresh mango topping just before serving keeps it juicy and vibrant rather than weeping into the cream.
Nutrition per serving
182kcal
Calories
2.4g
Protein
21g
Carbs
11g
Fat
4.2g
Fibre
14g
Sugar
18mg
Sodium
Pro Tips
- ✓
Use the ripest, sweetest mango you can find. Alphonso or Ataulfo varieties are naturally sweeter and reduce any need to add even a drop of sweetener.
- ✓
Chill your can of coconut milk in the fridge the night before. The thick cream rises to the top and gives you a richer, more luxurious result.
- ✓
Frozen mango works just as well as fresh, and is often sweeter and more cost-effective, especially out of mango season.
- ✓
Do not skip the lime juice. It lifts the whole flavour profile and keeps the mango tasting bright rather than flat.
- ✓
These look stunning served in clear glasses so you can see the gorgeous golden colour of the cream layered with fresh mango on top.
Frequently Asked Questions
Variations
- •
Mango Passion Fruit Cream
Stir the pulp and seeds of 2 fresh passion fruits through the blended cream before chilling. The tartness of passion fruit plays beautifully against the sweet mango and adds a striking visual finish.
- •
Spiced Mango Cream
Add a quarter teaspoon of ground cardamom and a pinch of ground ginger to the blender along with the other ingredients. This gives the dessert a warmly fragrant quality that feels a little more exotic.
- •
Mango Coconut Cream Layered Parfait
Layer the mango cream with thin spoonfuls of natural coconut yoghurt and crushed freeze-dried mango pieces in tall glasses for a visually impressive and texturally varied dessert.
- •
Frozen Mango Coconut Cream
Pour the finished mixture into a freezer-safe container before adding chia seeds and freeze for 3 to 4 hours, stirring every 45 minutes for a softer no-churn ice cream texture.
Substitutions
- •Full-fat coconut milk → Coconut cream (Using coconut cream instead of coconut milk produces a thicker, richer result. You may want to add a small splash of water to loosen the blend slightly.)
- •Chia seeds → Ground flaxseed (Use the same quantity of ground flaxseed for a similar thickening effect, though the texture will be slightly smoother with no visible seeds.)
- •Frozen mango → Fresh ripe mango (Use fresh mango when it is in peak season for the most vibrant flavour. Add a small handful of ice cubes to the blender to keep the cream cold and thick.)
- •Lime juice → Lemon juice (Lemon juice works as a direct swap if you do not have limes. The flavour is slightly less tropical but still bright and pleasant.)
🧊 Storage
Store covered individual glasses in the fridge for up to 3 days. Add the fresh mango and coconut flake toppings only just before serving. Do not store with toppings already added as the fresh mango will release liquid into the cream.
📅 Make Ahead
This recipe is ideal for making ahead. Prepare the cream up to 24 hours in advance and store covered in the fridge. The texture improves with longer chilling time as the chia seeds fully hydrate and set the cream to a thicker consistency. Simply add toppings fresh when ready to serve.
