Mango Coconut Posset
This mango posset is a soft, creamy, dairy-free dessert made with simple ingredients like coconut milk and fresh mango!
Quick Overview
- Servings: 4
- Calories: 201 cal
- Protein per serving: 2g
- Difficulty: Medium
- Diet types: Gluten-free, dairy-free & soy-free
- Flavor notes: Sweet and creamy
Table of contents
Why you’ll love this mango coconut posset
I love anything and everything mango. From my 2-ingredient ninja creami mango sorbet, to my mango matcha gummies, I can’t get enough during mango season.
Posset is one of those desserts that’s always absolutely beautiful, and it’s especially perfect inside a mango!
- It’s a dairy-free posset without any heavy cream! Most posset recipes are made with heavy cream, but this version is made with coconut milk for a dairy free alternative.
- Perfectly creamy and sweet. This recipe is the perfect combination of sweet and creamy.
What is mango posset?
Posset is a silky, egg-free pudding made from heavy cream, sugar, and an acid like lemon or lime. It’s a chilled dessert similar to a pudding or panna cotta without the gelatin.
Posset is often served inside a hollowed-out fruit like a lemon, and in this case, a mango!
How do you make a dairy-free posset?
I’ve tried a few different methods, and the key to a dairy-free posset is canned coconut milk and arrowroot starch. Similar to heavy whipping cream, coconut milk is higher in fat, but it’s naturally dairy-free. However, since it doesn’t whip up and set quite as heavy as heavy cream does, the right ratio of arrowroot starch helps to thicken the posset into more of a pudding.
Recipe Ingredients
- Fresh mango. I recommend Altaflo mango over red mango. Altaflo mango (also known as orange mango) is creamier and a bit milder than red mango, which tends to be a bit more tart.
- Coconut milk. Full-fat canned coconut milk is key to a creamy filling!
- Arrowroot starch. Tapioca starch is another good alternative.
- Lime juice and vanilla extract. This helps to flavor the filling.
How to make Mango Coconut Posset
Here are the simple steps, with photos, to make this recipe. Find full instructions in the recipe card.
Step one. Slice the mango lengthwise and hollow out the center leaving about 1/2″ of flesh around the skin to help the mango maintain structure.
Step two. Puree the mango then strain to remove pulp and combinewith the coconut milk, honey (if using) and arrowroot starch.
Step three. Simmer the coconut and mango mixture until thickened. Add the lime juice and vanilla. Stir well and remove from the heat. Allow to cool slightly before spooning the filling into the hollowed-out mango.
Step four. Transfer the posset to the fridge and allow to set for 4-6 hours or until chilled and thick. Serve topped with lime zest!
Michelle’s Tips & Tricks
- Save the pulp! This recipe strains out the pulp to keep the filling smooth. I recommend saving the pulp and adding it to a smoothie, yogurt bowl, or oatmeal.
- Add extra toppings. Whipped coconut cream, or toasted coconut flakes would all be great additions to this recipe.
Other Fruit Forward Dessert Recipes to Try…
If you tried these Mango Coconut Posset or any other recipe on my blog please leave a star rating and let me know how it went in the comments below. Thanks for visiting!
Mango Coconut Posset
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Ingredients
- 2 fresh mangos, Altaflo mango is preferred
- 1 cup full fat coconut milk
- 2 tsp honey, optional
- 2 tbsp arrowroot starch
- Juice of half a lime
- 1 tsp vanilla extract
- Lime zest
Instructions
- Slice the mango lengthwise, avoiding the pit. Hollow out the center of the mango, leaving about 1/2" of flesh around the skin to help the mango maintain structure. Set the halved mango aside in a dish to use as a bowl for the posset.
- Using a blender or food proccessor, puree the fresh mango until smooth. Stain through a fine mesh strainer to remove any pulp. You should have about 1/2 cup of creamy mango puree!
- Combine the mango puree with the coconut milk, honey (if using) and arrowroot stach. Whisk well.
- Add the coconut and mango mixture to a pot over medium-low heat. Simmer on low for 3-4 minutes or until thickened. Add the lime juice and vanilla. Stir well and remove from the heat.
- Allow to cool slightly before spooning the filling into the hollowed-out mango. Pour any extra mango filling into a small bowl.
- Transfer the posset to the fridge and allow to set for 4-6 hours or until chilled and thick. Serve topped with lime zest!
