A mouth-watering dessert that you can whip up in minutes. Sweet and juicy mango is given a little extra zip with some lime, and mixed through a silky cloud of vegan cream and coconut yogurt, for a sophisticated summer treat.
As much as I love baking, there have been plenty of days this summer when I haven’t wanted to even look at the oven. Lack of air-conditioning and record-high temperatures are not a fun combination. But this pud provides a perfect low-effort, high-reward sweet treat, for sweltering days when you require something a little more sophisticated than eating your body weight in ice-cream.
Mango, that most summery of fruits, is the star of the show. I’m not sure I will ever find a way of preparing a mango that will allow me to feel like I’m doing it correctly, but fortunately this is a very forgiving dessert in that regard. I aim to cut the flesh into strips, but it will work just as well with cubes, chunks, scraps from where you’ve butchered the thing, or a mixture of all the above. The mango is mixed with a little lime juice to add some extra zing (you can also use the zest if you have an unwaxed lime), and a pinch of brown sugar to help the sweetness sing. For the cream, simply whisk together coconut yogurt and some icing sugar, then add some vegan whipping cream and whisk until the mixture is light and pillowy. Layer the mango and cream as you please, top with a sprinkle of toasted coconut flakes, and enjoy some sumptuous spoonfuls of summer.
- Make sure your mango is ripe as you want it to be sweet and juicy. If should yield a little when you press on the skin.
- You can use any vegan yogurt you like, but I would suggest using a thicker, greek-style yogurt. A good-quality coconut yogurt is ideal (for example Coconut Collaborative or Coyo in the UK).
- It’s important that your vegan cream is suitable for whipping. I use Elmlea Plant Double, but Oatly whippable is a another option that’s widely available in UK supermarkets. You could also use the cream from the top of a tin of coconut milk, but this will result in a heavier mixture. Make sure you use a brand with a high-coconut content that doesn’t contain guar gum.
- Toasted coconut flakes add some crucial texture. You can buy them ready toasted, or raw. If you toast them yourself, watch them like a hawk as they only take a minute or two and can burn in an instant. You could used flaked almonds as an alternative.
Vegan Mango and Coconut Syllabub
Sweet and juicy mango, mixed through a silky cloud of vegan cream and coconut yogurt.
- 1 ripe mango
- ½ lime, juiced (if unwaxed, you can use the zest as well)
- 1 tsp soft light brown sugar (or caster sugar)
- 100g (½ cup) coconut yogurt (or any thick vegan yogurt)
- 1-2 tbsp icing sugar
- 100g (½cup) vegan whipping cream (e.g. Elmlea Plant Double or Oatly Whippable)
- 3–4 tbsp toasted coconut flakes
- Prepare the mango; remove any skin and cut the flesh into slices or cubes and place in a small bowl with as much of the juice as you can. Add the juice of half a lime (and zest if using), and 1 tsp soft light brown sugar. Mix and pop in the fridge while you prepare the cream.
- In a large bowl, use an electric hand whisk to whisk 100g coconut yogurt and 1 tbsp icing sugar until smooth. Pour in 100ml vegan whipping cream and continue to whisk until the mixture is light and airy, and just forming soft peaks (i.e. when you remove the whisk, the mixture will form a peak that will just about hold its shape).
- Layer the mango and cream mixture in two coupes, glasses, or bowls and keep in the fridge until ready to serve – they can be made a few hours in advance.
- If using raw coconut flakes, toast them in a dry frying pan over a medium heat. They will only take a few minutes so watch them carefully and remove from the heat as soon as they start to turn golden brown. Sprinkle over the desserts just before serving.