Picture this: it’s a sweltering summer afternoon, and you’re craving something sweet but light. That’s when these mini mango coconut dessert jars swoop in to save the day! I first made these for a backyard barbecue last July, and let me tell you—they disappeared faster than sunscreen at the beach. The combination of sweet mango and creamy coconut is pure tropical magic in a jar.
What I love most is how ridiculously easy they are. No oven required, just 15 minutes of prep, and you’ve got a refreshing dessert that looks fancy but couldn’t be simpler. The layers of golden mango and snowy coconut cream make everyone feel like they’re on vacation, even if it’s just a Tuesday night in your kitchen.
Why You’ll Love These Mini Mango Coconut Dessert Jars
Trust me, these little jars pack a big punch of happiness. Here’s why they’re my go-to dessert:
- No-bake magic: Your oven gets a vacation while you whip up something amazing
- 15-minute prep: Faster than waiting for ice cream to soften
- Tropical escape: One bite transports you to a beach somewhere
- Party perfect: Individual servings mean no messy slicing
- Crowd-pleaser: Even my “I don’t like coconut” uncle asked for seconds
I’ve made these for everything from bridal showers to “I survived Monday” celebrations – they never disappoint!
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15-Minute Mini Mango Coconut Dessert Jars that Taste Like Paradise
- Total Time: 1 hour 15 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Mini mango coconut dessert jars are a refreshing and tropical treat. Perfect for summer gatherings or a light dessert.
Ingredients
- 1 cup mango puree: fresh and sweet
- 1 cup coconut cream: rich and creamy
- 2 tbsp honey: for natural sweetness
- 1 tsp vanilla extract: for flavor
- 1/4 cup shredded coconut: for texture
- 4 small glass jars: for serving
Instructions
- Blend the mango puree until smooth.
- In a separate bowl, mix coconut cream, honey, and vanilla extract.
- Layer the mango puree and coconut mixture in the jars.
- Sprinkle shredded coconut on top.
- Chill for at least 1 hour before serving.
Notes
- Use ripe mangoes for the best flavor.
- Chill the coconut cream before whipping for better texture.
- Adjust honey to taste.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: Tropical
Nutrition
- Serving Size: 1 jar
- Calories: 180
- Sugar: 20g
- Sodium: 10mg
- Fat: 10g
- Saturated Fat: 8g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
Ingredients for Mini Mango Coconut Dessert Jars
Here’s everything you’ll need to make these tropical treats sing. I’ve learned through trial and error that quality ingredients make all the difference with such a simple dessert, so don’t skip my prep notes!
- 1 cup mango puree: Use the ripest, sweetest mangoes you can find. I blend 2 large mangoes (peeled and chopped) until completely smooth – no stringy bits allowed!
- 1 cup coconut cream: Not coconut milk! Look for the thick cream that rises to the top of full-fat coconut milk cans. Chill overnight for best whipping texture.
- 2 tbsp honey: The glue that holds the flavors together. Local wildflower honey is my secret weapon here.
- 1 tsp pure vanilla extract: Splurge on the good stuff – you’ll taste the difference against those tropical flavors.
- 1/4 cup shredded coconut: I toast mine lightly for extra crunch, but raw works beautifully too.
- 4 small glass jars: About 6-8oz each. I save cute jam jars year-round just for this recipe!
Pro tip from my last batch disaster: measure everything before you start. When you’re working with chilled ingredients, you want to move quickly to keep that perfect texture!
How to Make Mini Mango Coconut Dessert Jars
Okay, let’s get to the fun part! Making these tropical treats is easier than folding a beach towel, but I’ve got some tricks to make them absolutely perfect. Follow these steps, and you’ll have dessert magic in no time.
Blend the Mango Puree
First, grab those gorgeous ripe mangoes. I peel and chop them into chunks – about 2 large mangoes should give you that perfect cup of puree. Toss them in your blender and let it rip! Blend until it’s completely smooth, like a tropical sunset in liquid form. No lumps allowed here!
Here’s my secret: if your mangoes aren’t super sweet, add a teaspoon of honey to the blender. It boosts the natural sweetness without overpowering that fresh mango flavor we love. Just a quick pulse to mix it in, and you’re golden.
Mix the Coconut Cream Layer
Now for the creamy dreamy part! Scoop out that thick coconut cream from your chilled can – it should be the consistency of whipped cream. Dump it into a mixing bowl with the honey and vanilla. Grab your whisk (or electric mixer if you’re feeling fancy) and whip it until it’s light and fluffy.
Watch for soft peaks forming – that’s when you know it’s perfect. If it looks too runny, pop the bowl in the fridge for 10 minutes. I learned this the hard way after a summer kitchen disaster where my layers turned into a tropical soup!
Layer and Chill
Time to create those beautiful layers! Spoon about 2 tablespoons of mango puree into each jar, then gently add an equal amount of coconut cream. Repeat until your jars are nearly full, ending with coconut cream on top. I like to tap the jars lightly on the counter to settle everything evenly.
Now the hardest part – waiting! Chill them for at least an hour, though overnight is even better. The flavors meld together like old friends at a beach party. Right before serving, sprinkle with toasted coconut for that perfect crunch.
Pro tip: Use a piping bag for the coconut cream layer if you want picture-perfect swirls. But honestly, rustic spoonfuls taste just as amazing!
Tips for Perfect Mini Mango Coconut Dessert Jars
After making these dozens of times (okay, maybe hundreds), I’ve picked up some tricks that take them from good to “can I have the recipe?” amazing:
- Taste as you go: Mango sweetness varies, so adjust honey in small increments. I always dip a spoon in for a quick test before layering.
- The riper the better: Your mangoes should smell fragrant and yield slightly when pressed. No ripe mangoes? A splash of orange juice in the blender helps!
- Chill your bowls: I pop my mixing bowl in the freezer for 10 minutes before whipping the coconut cream. Cold = fluffy perfection.
- Layer like a pro: Use the back of a spoon to gently spread each layer. Tilt the jar slightly for cleaner edges.
- Garnish generously: Toasted coconut flakes, mint leaves, or even edible flowers make these look straight from a resort menu.
Remember, even “messy” versions taste incredible – the tropical flavors do all the heavy lifting!
Variations for Mini Mango Coconut Dessert Jars
Once you’ve mastered the basic recipe, try these fun twists to keep things exciting:
- Zesty lime: Add a teaspoon of lime zest to the coconut cream for a bright, citrusy kick
- Agave swap: Use agave nectar instead of honey for a vegan-friendly version
- Crunchy granola: Layer in some toasted granola between the mango and coconut for texture
- Tropical trio: Mix in some diced pineapple or passionfruit with the mango puree
- Chocolate drizzle: Melt some dark chocolate and swirl it on top before serving
The possibilities are endless – just have fun with it!
Serving Suggestions for Mini Mango Coconut Dessert Jars
Oh, the fun part! These little jars are like blank canvases for your tropical creativity. I love topping mine with fresh mint leaves – that pop of green makes them look straight from a fancy cafe. Serve them chilled (always!), and for special occasions, a drizzle of caramel or melted chocolate takes them over the top. Last summer, I added edible hibiscus flowers to the jars for my sister’s bridal shower – cue the Instagram frenzy!
Storing Mini Mango Coconut Dessert Jars
These tropical treats keep beautifully in the fridge for up to 2 days – just cover them tightly with lids or plastic wrap. I don’t recommend freezing them though, as the texture turns icy and the coconut cream separates. Trust me, they never last long enough to worry about storage anyway!
Mini Mango Coconut Dessert Jars Nutritional Information
Let’s talk numbers – but don’t worry, these tropical treats are as light as a beach breeze! Each jar comes in at about 180 calories, with 10g of that good coconut fat to keep you satisfied. The 25g of carbs come mostly from nature’s candy (those sweet mangoes!), and you’ll get 2g of protein from the coconut cream.
Just remember, these are estimates based on my exact ingredients. Your numbers might dance a little depending on your mango sweetness or how generous you are with that honey drizzle! For more recipe ideas, check out Family Tastes.
Frequently Asked Questions About Mini Mango Coconut Dessert Jars
I get so many questions about these tropical treats whenever I serve them! Here are the answers to all your burning mango coconut questions:
Can I Use Frozen Mango?
Absolutely! Frozen mango works in a pinch – just thaw it completely and drain off any excess liquid before blending. The puree might be slightly thinner, so I sometimes reduce it in a saucepan for 5 minutes to concentrate the flavor. Pro tip: look for frozen mango chunks without added sugar for the purest taste.
Is Coconut Milk a Good Substitute for Coconut Cream?
Here’s the scoop: coconut milk can work if you’re in a bind, but it won’t be as luxuriously thick. Use full-fat coconut milk (chilled overnight) and scoop just the solid cream off the top. If your layers seem too thin, add a teaspoon of cornstarch while whipping to help stabilize them. Honestly though? The extra effort to find real coconut cream is worth it!
Can I Make These Ahead of Time?
You bet! These actually taste better after chilling for a few hours. I often make them the night before a party. Just wait to add the final coconut sprinkles until right before serving so they stay crisp. The flavors continue to mingle and develop in the fridge – by day two, it’s like a tropical flavor explosion! If you enjoy layered desserts, you might also like these no-bake mini layered desserts.
One last tip: if your jars start to “sweat” when taking them from fridge to table, just wipe the outsides with a clean towel before serving. No one will know – they’ll be too busy begging for the recipe! For more easy dessert jar ideas, check out these mini vanilla pudding cups.