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  • Author: Mari
  • Total Time: 4 hours 40 minutes
  • Yield: 4 servings (one trio per person)
  • Diet: Vegetarian

Description

Create your own mango dessert recipes inspired by Chicago’s Mango Mango Dessert Café! This mango trio features three refreshing textures: creamy mango pudding Indian-style with lassi flavors, chewy mango mochi recipe, and icy mango sorbet homemade from real mangoes. Whether you’re craving tropical flavor or planning a showstopping summer dessert platter, this trio offers a complete mango mango dessert experience!

Ingredients

Mango Lassi Pudding:

  • 2 cups whole milk yogurt (plain)

  • 1 cup mango puree (fresh or canned)

  • 1/4 cup sugar (adjust to taste)

  • 1/2 tsp ground cardamom

  • 1 tsp gelatin (or 1 tsp agar powder for vegetarian)

  • 2 tbsp cold water (for blooming)

Mango Mochi:

  • 1 cup glutinous rice flour (Mochiko)

  • 1/4 cup sugar

  • 1/2 cup mango puree

  • 1/2 cup water

  • Cornstarch (for dusting)

Mango Sorbet:

  • 4 ripe mangoes (or 4 cups thawed frozen mango chunks)

  • 1/2 cup sugar

  • 1/2 cup water

  • 2 tbsp lime juice

Instructions

Mango Lassi Pudding:

  1. Bloom gelatin in 2 tbsp water for 5 minutes.

  2. Warm 1 cup yogurt with sugar and cardamom in a saucepan (don’t boil). Stir in gelatin until dissolved.

  3. Cool slightly, then stir in remaining yogurt and mango puree.

  4. Pour into cups and chill at least 4 hours to set.

Mango Mochi:

  1. Mix rice flour, sugar, mango puree, and water in a microwave-safe bowl until smooth.

  2. Cover with vented plastic wrap and microwave for 2 minutes. Stir, then microwave 1 more minute.

  3. Cool slightly. Dust a surface with cornstarch. Roll sticky dough into balls or disks. Coat with more cornstarch.

Mango Sorbet:

  1. Heat sugar and water until dissolved. Cool.

  2. Blend mango chunks with syrup and lime juice until smooth.

  3. With ice cream maker: Churn until thick, freeze 2 hours.
    Without: Freeze mixture in a pan, then blend and refreeze until scoopable.

Serve Mango Trio:
On a plate or dessert tray, include:

  • 1 ramekin of mango lassi pudding

  • 1 scoop of mango sorbet

  • 2–3 mango mochi bites (dusted off)
    Optional: garnish with mint or berries for color.

Notes

  • Use Ataulfo or Champagne mangoes for rich flavor.

  • Mochi can be flavored with a splash of coconut milk if desired.

  • The trio can be made ahead and chilled separately.

  • Prep Time: 30 minutes
  • chill time: 4 hours
  • Cook Time: 10 minutes
  • Category: Dessert
  • Method: Chilled, Microwave, Blender
  • Cuisine: Asian-Inspired

Find it online: https://yumandjoy.com/mango-lassi-pudding-mango-mochi-sorbet/