This stunning presentation of mango desserts on a plate combines three beloved textures and flavors in one tropical masterpiece. Featuring silky mango pudding, refreshing mango sorbet, and chewy mango-filled mochi, this trio captures the versatility of mango in modern Asian dessert culture. Ideal for summer dining or elegant occasions, this dessert plate is vibrant, flavorful, and aesthetically appealing.
Why You’ll Love This Recipe
A well-curated dessert plate highlights both visual beauty and taste. This mango trio delivers:
- A balanced selection of textures—creamy, icy, and chewy
- Stunning color contrast for a restaurant-quality presentation
- Refreshing tropical flavor from real mango
- Naturally gluten-free and dairy-optional components
- A customizable plate perfect for individual servings or upscale platters
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the mango pudding:
- Fresh ripe mangoes or mango puree
- Gelatin or agar agar
- Coconut milk or evaporated milk
- Sugar
- Water
For the mango sorbet:
- Mango puree
- Lemon or lime juice
- Simple syrup (sugar + water)
For the mango mochi:
- Glutinous rice flour (mochiko)
- Sugar
- Water
- Cornstarch (for dusting)
- Mango cubes or mango jam for filling
Garnish (optional):
- Mint leaves
- Edible gold dust or flakes
- Coconut flakes
Directions
Mango Pudding:
- Puree the mango until smooth. In a saucepan, warm coconut milk, sugar, and water.
- Dissolve gelatin or agar agar into the warm liquid. Remove from heat and stir in mango puree.
- Pour into molds or ramekins and refrigerate for 3–4 hours until set.
Mango Sorbet:
- Blend mango puree with lemon or lime juice. Mix with simple syrup.
- Chill mixture in the fridge, then churn in an ice cream maker.
- Freeze for at least 2 hours before scooping.
Mango Mochi:
- Mix mochiko, sugar, and water in a bowl. Microwave in intervals, stirring until thick and translucent.
- Dust a surface with cornstarch and roll out mochi dough. Cut into circles.
- Place a mango cube or a bit of jam in the center of each and pinch to seal. Chill before serving.
Assembly:
- Spoon mango pudding onto a plate or keep it in a molded shape.
- Add a scoop of mango sorbet.
- Place one or two mango mochi on the side. Garnish with mint, edible gold, or coconut flakes. Serve immediately.
Servings and timing
Servings: 4 dessert plates
Prep Time: 35 minutes
Chill/Freeze Time: 4–5 hours (total for all elements)
Total Time: Approx. 5 hours 30 minutes
Variations
- Spicy Mango Plate: Add a sprinkle of chili salt or Tajín for a sweet-and-spicy combination.
- Vegan Version: Use agar agar for pudding and fruit-based mochi filling.
- Creamy Addition: Add a drizzle of condensed milk or coconut cream over the pudding and sorbet.
- Frozen Yogurt Swap: Replace sorbet with mango frozen yogurt for a tangy twist.
- Mini Dessert Bites: Serve all three elements in smaller sizes for a tasting menu format.
Storage/Reheating
- Mango pudding can be stored in the refrigerator for up to 3 days.
- Mango sorbet keeps in the freezer for 1–2 weeks in an airtight container.
- Mango mochi is best eaten fresh but can be refrigerated in an airtight container for up to 2 days. Let mochi come to room temperature before serving.
Do not reheat any components, as this dessert is meant to be served cold or chilled.
FAQs
Can I use canned mango instead of fresh?
Yes, canned mango or frozen mango can be used. Just make sure it’s pureed smoothly for each component.
What’s the best way to mold mango pudding?
Use silicone molds or ramekins lightly greased with coconut oil for easy release.
Do I need an ice cream maker for the sorbet?
While it helps with texture, you can freeze the sorbet mixture in a container and stir every 30 minutes for 3–4 hours to mimic churning.
Can I make the mochi ahead of time?
You can, but mochi is best fresh. If needed, store in a sealed container with parchment between pieces.
Is this dessert gluten-free?
Yes, all ingredients used are naturally gluten-free, including the mochiko flour.
How do I keep the mochi from sticking?
Use cornstarch or potato starch liberally on your hands and surface during shaping.
Can I mix other fruits with the mango?
Yes. Passion fruit, pineapple, or lychee pair beautifully with mango in both flavor and color.
How long does mango sorbet last in the freezer?
Up to 2 weeks when stored in an airtight container. Let sit at room temperature briefly before scooping.
What milk is best for the pudding?
Coconut milk offers richness and flavor, but evaporated milk or almond milk are also good alternatives.
Can I serve this dessert warm?
No. All components of this plate are best served chilled or cold for texture and flavor integrity.
Conclusion
This elegant presentation of mango desserts on a plate—featuring pudding, sorbet, and mochi—showcases the fruit’s tropical essence in multiple textures and forms. Whether served at a dinner party, summer event, or high-end tasting menu, this dessert trio brings refinement, refreshment, and vibrant color to the table. Prepare this beautifully balanced dish to impress guests with the versatility and charm of mango.
Mango Desserts on a Plate (Pudding, Sorbet, Mochi)
This dreamy mango dessert plate brings together three textures of tropical perfection — creamy mango pudding, refreshing mango sorbet, and chewy mango mochi. Ideal for summer menus or elegant entertaining, this mango dessert trio is a vibrant and refreshing celebration of the king of fruits. Each bite delivers a sweet, juicy burst of sunshine!
- Prep Time: 40 minutes
- Chill/Freeze Time: 2–3 hours
- Total Time: 3 hours 30 minutes
- Yield: 4 dessert plates
- Category: Dessert
- Method: Chilled, Frozen, Steamed/Microwaved
- Cuisine: Asian
- Diet: Vegetarian
Ingredients
Mango Pudding:
-
1 cup mango puree (fresh or canned)
-
1/2 cup coconut milk or cream
-
1/4 cup sweetened condensed milk
-
1 tbsp unflavored gelatin (or agar-agar for vegan)
-
2 tbsp hot water
Mango Sorbet:
-
2 cups frozen mango chunks
-
2 tbsp honey or maple syrup
-
1 tbsp lime juice
-
2-3 tbsp water (as needed)
Mango Mochi:
-
1 cup glutinous rice flour
-
3/4 cup water
-
1/4 cup sugar
-
1/4 cup mango puree
-
Cornstarch for dusting
-
Optional: mango ice cream or jam filling
Toppings (Optional):
-
Mango cubes
-
Mint leaves
-
Edible glitter or coconut flakes
Instructions
Mango Pudding:
-
Dissolve gelatin in hot water. Let sit for 5 mins.
-
In a bowl, mix mango puree, coconut milk, and condensed milk. Stir in gelatin.
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Pour into molds and refrigerate 2–3 hours until set.
Mango Sorbet:
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Blend frozen mango, honey, and lime juice until smooth.
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Add water slowly for a scoopable consistency.
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Freeze 1 hour before serving.
Mango Mochi:
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In a microwave-safe bowl, mix glutinous rice flour, sugar, water, and mango puree.
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Cover and microwave for 1 min. Stir, then repeat in 30-second intervals until sticky and translucent (2–3 mins total).
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Let cool slightly, then dust hands with cornstarch and shape into balls. Fill with mango jam or serve plain.
Notes
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Make the components ahead of time and plate when ready to serve.
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Substitute any part with store-bought options for quick assembly.
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Use agar for a vegan pudding version.