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Mango Chocolate Coconut Dessert: A Tropical Delight

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A layered dessert with sweet mango, rich dark chocolate, and fluffy coconut cream. A refreshing and elegant treat!

Ingredients

Scale
  • 2 ripe mangoes, peeled and cubed (about 2 cups)
  • 1/4 cup granulated sugar (adjust to taste)
  • 1/4 cup water
  • 1 tablespoon lemon juice
  • 2 teaspoons agar-agar powder
  • 1 cup heavy cream
  • 6 ounces dark chocolate, finely chopped (at least 70% cacao)
  • 1 tablespoon unsalted butter
  • 1/4 teaspoon salt
  • 1 can (13.5 ounces) full-fat coconut milk, refrigerated overnight
  • 1/4 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1/4 cup shredded coconut, toasted (for garnish)

Instructions

  1. Mango Layer: Blend mangoes, sugar, water, and lemon juice until smooth. In a saucepan, whisk agar-agar powder into the mango puree. Simmer over medium heat for 2-3 minutes, stirring constantly, until agar-agar is dissolved. Let cool slightly.
  2. Chocolate Layer: Heat heavy cream in a saucepan until it just begins to simmer. Remove from heat and add chopped chocolate and butter. Let sit for a minute, then whisk until smooth and glossy. Add salt and whisk to combine. Let cool slightly.
  3. Coconut Layer: Scoop out the thick coconut cream from the refrigerated coconut milk can. In a bowl, combine coconut cream, powdered sugar, and vanilla extract. Beat with an electric mixer until light and fluffy (2-3 minutes).
  4. Assembly: Pour the mango mixture into the bottom of individual glasses or a trifle dish. Refrigerate for 30 minutes until set.
  5. Pour the chocolate mixture over the mango layer. Refrigerate for 30 minutes until set.
  6. Top with whipped coconut cream and sprinkle with toasted shredded coconut.
  7. Cover and refrigerate for at least 2 hours, or preferably overnight, to allow all the layers to fully set and the flavors to meld together.

Notes

  • Mango Variety: Use your favorite type of mango.
  • Chocolate Intensity: Adjust the percentage of cacao in the dark chocolate to your liking.
  • Coconut Flavor Boost: Add a teaspoon of coconut extract to the coconut cream.
  • Vegan Option: Use plant-based heavy cream and dairy-free dark chocolate. Use a vegan whipped topping instead of coconut cream.
  • Agar-Agar Alternative: Use gelatin, adjusting the amount and blooming time.
  • Layering Order: Experiment with different layering combinations.
  • Toasting Coconut: Toast shredded coconut in the oven at 350°F (175°C) for 5-7 minutes or in a dry skillet over medium heat until golden brown.
  • Serving Suggestions: Garnish with fresh mango slices, chocolate shavings, or mint.
  • Storage: Store in the refrigerator for up to 3 days.
  • Mango Layer Not Setting: Simmer the agar-agar mixture for the full 2-3 minutes, stirring constantly.
  • Chocolate Layer Too Thick: Gently reheat over low heat, stirring constantly.
  • Coconut Cream Not Whipping: Ensure coconut milk is well-chilled. Use only the thick cream. Add a tablespoon of cornstarch to stabilize it.

Find it online: https://anasrecipes.com/mango-chocolate-coconut-dessert/