Fresh Mango Lemon Dessert Recipes

20 EASY MANGO DESSERTS WE CAN'T RESIST

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a delicious tropical dessert!

FRESH MANGO-LEMON DESSERT

Steps:

• Bring 3/4 cup water to boil. Add to 1 pkg. gelatin mix in small bowl; stir 2 min. until completely dissolved. Pour 1/4 cup gelatin into 2-qt. glass bowl or mold sprayed with cooking spray. Refrigerate 15 min. or until slightly thickened. Meanwhile, peel mango and cut into 1/8-inch-thick slices.
• Arrange mangos, with slices slightly overlapping, over gelatin in bowl. Gently pour remaining lemon gelatin mixture over mangos. Refrigerate 15 min. or until gelatin is set but not firm.
• Meanwhile, bring remaining water to boil. Add to combined remaining gelatin mixes in medium bowl; stir 2 min. until completely dissolved. Stir in evaporated milk. Refrigerate 30 min.
• Pour evaporated milk mixture over gelatin layer in bowl. Refrigerate 4 hours or until firm. Unmold dessert just before serving. Top with COOL WHIP.

MANGO SAUCE

Steps:

• Peel mango; remove and discard the pit. Cut mango into chunks, and place in the bowl of a food processor, along with 5 tablespoons water, lemon juice, and sugar. Process until the mango is pureed, about 1 minute.

FRESH MANGO PIE DESSERT

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix flour and confectioners' sugar together in a bowl. Cut butter into flour mixture using a pastry blender or 2 knives until mixture resembles coarse crumbs; press into a 9x13-inch baking dish.
• Bake in the preheated oven until crust is lightly browned, 20 to 25 minutes. Remove from oven and cool completely.
• Beat cream cheese, 1/2 cup white sugar, and vanilla extract together in a bowl using an electric mixer until smooth and creamy. Fold whipped topping into cream cheese mixture and pour over crust. Refrigerate mixture until cream cheese filling is chilled, about 30 minutes.
• Pour cold water into a bowl and sprinkle with gelatin; stir well. Pour hot water over gelatin mixture and stir until gelatin is dissolved. Stir 1/2 cup sugar and salt into gelatin mixture until sugar is dissolved; add lemon juice and cool to room temperature. Fold mango into gelatin mixture and refrigerate until gelatin begins to set, 15 to 20 minutes.
• Pour mango gelatin over cream cheese filling and refrigerate until completely set, about 1 hour.

MANGO LEMON LECHE

Steps:

• Pour kefir and homemade mango sauce in a shallow bowl, place lemon bar on top and garnish with two mango spheres.

LEMON MANGO KANAFEH

Steps:

• Preheat oven to 350°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Wrap foil securely around pan. Place on a baking sheet., In a large bowl, whisk the butter, cream, honey, cinnamon and vanilla. Gently pull phyllo apart and add to bowl; toss to coat. Press onto bottom and up the sides of prepared pan. Bake until golden brown, 40-45 minutes. Cool on a wire rack. Remove foil., Meanwhile, in a small heavy saucepan, whisk egg yolks, sugar, mango nectar, lemon juice, cornstarch and zest until blended. Add butter; cook over medium heat, whisking constantly, until mixture comes just to a boil and is thick enough to coat a metal spoon., Remove from heat immediately. Strain through a fine-mesh strainer into a small bowl. Stir in mango; cool. Press plastic wrap onto surface of custard. Refrigerate until cold., Spoon filling into crust. Garnish with mandarin oranges and grapes. Remove rim from pan. Dust with confectioners' sugar.

MANGO CAKE WITH LEMON ICING

Steps:

• For the cake:.
• Place raisins in a small bowl; add boiling water to cover. Let stand 15 minutes. Drain well, and set aside.
• Beat shortening at medium speed of an electric mixer until creamy; gradually add brown sugar, beating well.
• Add eggs, one at at time, beating after each addition.
• Combine flour and next 5 ingredients; add to the shortening mixture alternately with pureed mango, beginning and ending with the flour mixture. Stir in the reserved raisins.
• Pour the batter into a greased and floured 13x9x2 inch pan. Bake at 325 degrees for 50 minutes or until a wooden toothpick inserted in the center comes out clean. Cool completely in the pan on a wire rack.
• For the icing:.
• Beat butter at medium speed of an electric mixer until creamy. Gradually add the sugar, beating until blended. Add the water and lemon rind, beating until it reaches spreading consistency.
• Spread the lemon icing on top of the cooled cake.