Inspired by the vibrant creations of Chicago’s Mango Mango Dessert shop, this Mango Dessert Trio offers a full spectrum of tropical indulgence — Mango Lassi Pudding, Mango Mochi, and Mango Sorbet. Each dessert highlights mango in a different texture and form: creamy and spiced, chewy and subtle, or icy and refreshing. Served together, they form a stunning yellow-orange trio that captures the essence of mango in every bite. This dessert platter is perfect for summer gatherings, dinner parties, or whenever you’re craving a taste of the tropics.

Why You’ll Love This Recipe

Three textures, one fruit: Enjoy mango in its creamiest, chewiest, and most refreshing forms.
Visually impressive: Bright golden colors and contrasting textures make for a beautiful presentation.
Flavor versatility: From the richness of lassi to the bright tang of sorbet, this trio offers something for every palate.
Cultural inspiration: Combines South Asian, Japanese, and tropical dessert traditions on one plate.
Perfect for mango lovers: This is the ultimate way to celebrate your favorite fruit.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Mango Lassi Pudding:

Whole milk yogurt (plain)
Mango puree (fresh or canned)
Sugar
Ground cardamom
Gelatin or agar powder
Cold water

Mango Mochi:

Glutinous rice flour (Mochiko)
Sugar
Mango puree
Water
Cornstarch (for dusting)

Mango Sorbet:

Ripe mangoes (or thawed frozen mango chunks)
Sugar
Water
Lime juice

directions

Mango Lassi Pudding:

Sprinkle gelatin over 2 tablespoons of cold water in a small bowl. Let bloom for 5 minutes.
In a saucepan, gently heat 1 cup of yogurt with sugar and ground cardamom (do not boil).
Stir in the bloomed gelatin until fully dissolved. Remove from heat and let cool for 5 minutes.
Stir in the remaining yogurt and mango puree until smooth.
Pour into ramekins or small dessert cups. Chill for at least 4 hours to set.

Mango Mochi:

In a microwave-safe bowl, combine glutinous rice flour, sugar, mango puree, and water. Mix until smooth.
Cover with plastic wrap, leaving a small vent, and microwave on high for 2 minutes. Stir well. Microwave for 1 more minute until it forms a sticky dough.
Let cool slightly. Dust a surface with cornstarch.
With well-starched hands, pinch off small portions and roll into balls or flatten into disks.
Coat each piece thoroughly in cornstarch to prevent sticking.

Mango Sorbet:

In a saucepan, combine sugar and water. Heat until sugar is dissolved. Let cool completely.
In a blender, puree mango chunks with lime juice and cooled syrup until smooth.
If using an ice cream maker, churn according to the manufacturer’s instructions, then freeze for 2 hours.
If not using a machine, pour the puree into a shallow dish and freeze for 4 hours. Once semi-solid, break it up, blend again to a slushy texture, and refreeze until firm.

Serve the Mango Trio:

Place a ramekin of mango lassi pudding on a dessert plate.
Add a scoop of mango sorbet, either in a small bowl or directly on the plate.
Arrange 2–3 mango mochi bites alongside. Shake off excess cornstarch before plating.
Optionally, garnish with fresh mint leaves or a few berries for contrast. Serve chilled.

Servings and timing

This trio yields approximately 4 dessert plates.

Prep time: 30 minutes
Cook time: 15 minutes
Chill/freeze time: 4–6 hours
Total time: About 6 hours, mostly inactive

Variations

Dairy-free option: Use coconut yogurt for the lassi pudding and skip the milk-based ingredients.
Matcha mochi: Add a pinch of matcha powder for a mango-matcha twist.
Spiced sorbet: Add ginger or chili powder to the mango sorbet for a spicy-sweet kick.
Layered pudding: Pour mango lassi pudding into clear glasses with alternating layers of fruit or crushed biscuits.
Frozen mochi: Freeze mochi pieces for a different texture, similar to mochi ice cream.

storage/reheating

Lassi pudding: Store covered in the refrigerator for up to 3 days.
Mango mochi: Best eaten fresh, but can be stored in an airtight container at room temperature for 1 day. Dust again with cornstarch before serving.
Mango sorbet: Store in a sealed freezer-safe container for up to 2 weeks. Let sit at room temperature for a few minutes before scooping.

FAQs

Can I use canned mango pulp for all components?

Yes, canned mango puree works well for all three recipes, especially Alphonso mango pulp for bold flavor.

Is this dessert trio vegan?

It can be made vegan by using agar instead of gelatin and plant-based yogurt and milk alternatives.

Can I make the lassi pudding without gelatin?

Yes, agar-agar can be used as a vegetarian substitute. Adjust quantity based on brand instructions.

How sticky should the mochi dough be?

It should be very sticky but pliable when cooled slightly. Use plenty of cornstarch to handle.

Can I flavor the sorbet with other fruits?

Yes, combine mango with passion fruit, pineapple, or peach for different sorbet variations.

Do I need an ice cream maker for the sorbet?

No. A freeze-and-blend method works, though the texture may be slightly less smooth.

What if my pudding doesn’t set?

Ensure the gelatin is fully bloomed and dissolved. Chill for the full 4 hours or longer.

Can I make these ahead of time?

Yes. All components can be made a day ahead. Assemble just before serving for the best texture.

Can I add toppings to the lassi pudding?

Absolutely. Try chopped pistachios, shredded coconut, or a swirl of mango puree on top.

Are these desserts kid-friendly?

Yes, they’re naturally sweet and appealing in texture, making them a great treat for all ages.

Conclusion

This Mango Dessert Trio brings a taste of Chicago’s famed Mango Mango Dessert café into your home kitchen. With the creamy tang of Mango Lassi Pudding, the soft chew of Mango Mochi, and the bright chill of Mango Sorbet, this collection delivers a well-rounded mango experience across three distinct textures. It’s a tropical showcase of flavor and creativity — a refreshing and elegant way to delight mango lovers and dessert enthusiasts alike.

Why You’ll Love This Recipe

ingredients