25+ Easy Dairy Free Mango Dessert Recipes to Sweeten Your Day

Mangoes, often referred to as the “king of fruits,” are a tropical delight loved for their sweet and juicy flavor.

When combined with the creamy textures of desserts, they create an irresistible experience.

But what if you’re dairy-free?

No worries!

We’ve curated a list of over 25 dairy-free mango dessert recipes that cater to your dietary needs without compromising on taste.

Whether you’re looking for a refreshing sorbet, indulgent cheesecake, or a light parfait, these recipes will satisfy your sweet tooth while keeping things dairy-free and delicious.

25+ Easy Dairy Free Mango Dessert Recipes to Sweeten Your Day

Indulging in dairy-free desserts doesn’t mean you have to miss out on luscious, creamy flavors, especially when mangoes are involved.

These recipes prove that dairy-free treats can be just as rich, vibrant, and satisfying.

From easy no-bake recipes to show-stopping desserts, there’s something for everyone in this collection.

So, grab some fresh or frozen mangoes and start creating your next favorite dessert!

Creamy Dairy-Free Mango Coconut Pudding

This dairy-free mango coconut pudding is a rich and creamy dessert that’s perfect for anyone looking to indulge in a tropical treat without dairy. With natural sweetness from mangoes and creaminess from coconut milk, it’s also gluten-free, vegan, and keto-friendly. Perfect for hot summer days or when you’re craving something light yet satisfying.

Ingredients

• 2 ripe mangoes (peeled and diced)
• 1 cup full-fat coconut milk
• 2 tablespoons chia seeds
• 1 tablespoon erythritol (or preferred keto-friendly sweetener)
• 1/2 teaspoon vanilla extract
• Optional: fresh mint leaves for garnish

Instructions

1. Blend the diced mangoes and coconut milk until smooth and creamy.
2. Stir in the chia seeds, erythritol, and vanilla extract.
3. Transfer the mixture to small bowls or ramekins.
4. Refrigerate for at least 2 hours or until the pudding sets.
5. Garnish with fresh mint leaves before serving.

This creamy mango coconut pudding is a healthy way to enjoy a luscious dessert without compromising your diet. The combination of mangoes and coconut is simply irresistible, and the chia seeds add a delightful texture. Enjoy it as a guilt-free treat any time of the day!

No-Bake Mango Avocado Cheesecake (Dairy-Free)

This no-bake mango avocado cheesecake is the ultimate refreshing dessert for those on a dairy-free and low-carb diet. It uses creamy avocado and mangoes to replicate the silky texture of traditional cheesecake, while a nutty crust adds a satisfying crunch. Perfect for parties, picnics, or a luxurious after-dinner treat.

Ingredients (Crust)

• 1 cup almond flour
• 2 tablespoons coconut oil (melted)
• 1 tablespoon erythritol

Ingredients (Filling)

• 1 ripe mango (peeled and diced)
• 1 ripe avocado
• 1/2 cup full-fat coconut cream
• 2 tablespoons lime juice
• 2 tablespoons erythritol
• 1 teaspoon agar-agar powder (optional, for firm texture)

Instructions

1. Mix the almond flour, melted coconut oil, and erythritol. Press into the base of a springform pan to form the crust. Chill in the refrigerator while preparing the filling.
2. Blend the mango, avocado, coconut cream, lime juice, erythritol, and agar-agar until smooth.
3. Pour the filling over the crust and smooth the top with a spatula.
4. Refrigerate for at least 4 hours or until firm.
5. Slice and serve chilled.

This no-bake mango avocado cheesecake is a stunning dessert that balances flavor and nutrition. The natural creaminess of avocado and mango creates a velvety texture, while the almond flour crust adds a nutty crunch. It’s a crowd-pleaser that will impress guests while fitting your dairy-free and keto-friendly lifestyle.

Mango Nice Cream with a Hint of Lime

Mango nice cream is a dairy-free, naturally sweet, and low-carb dessert that’s made with only a handful of ingredients. It’s the perfect way to cool off on a hot day while staying true to a healthy eating plan. The hint of lime elevates the tropical mango flavor for an extra zing.

Ingredients

• 2 ripe mangoes (peeled, diced, and frozen)
• 1/2 cup unsweetened coconut milk
• 1 tablespoon lime juice
• 1 tablespoon erythritol
• Optional: shredded coconut for garnish

Instructions

1. In a blender or food processor, combine frozen mangoes, coconut milk, lime juice, and erythritol. Blend until smooth and creamy.
2. Serve immediately for a soft-serve texture or freeze for 1-2 hours for a firmer consistency.
3. Garnish with shredded coconut and enjoy!

This mango nice cream is a quick, easy, and refreshing dessert that satisfies your sweet cravings without any guilt. The lime adds a burst of brightness to the tropical mango flavor, making this dessert both delicious and memorable.

Mango Coconut Chia Parfait

This mango coconut chia parfait is a delightful layered dessert that combines creamy coconut chia pudding with fresh mango chunks for a visually stunning and tasty treat. It’s dairy-free, vegan, and keto-friendly, making it a perfect guilt-free indulgence for breakfast, snacks, or dessert.

Ingredients

• 1/4 cup chia seeds
• 1 cup full-fat coconut milk
• 1 tablespoon erythritol or keto-friendly sweetener
• 1 ripe mango (peeled and diced)
• 1/2 teaspoon vanilla extract
• Optional: shredded coconut or nuts for topping

Instructions

1. Mix chia seeds, coconut milk, erythritol, and vanilla extract in a bowl. Let it sit for 10 minutes, then stir to prevent clumping. Refrigerate for at least 2 hours or overnight.
2. In a glass or jar, layer the chia pudding and diced mango alternately.
3. Top with shredded coconut or nuts for added crunch.
4. Serve immediately and enjoy!

This mango coconut chia parfait is not only visually appealing but also packed with healthy fats, fiber, and tropical flavors. The combination of creamy pudding and juicy mango makes it an irresistible treat that you’ll want to make again and again.

Mango Coconut Milk Popsicles

Mango coconut milk popsicles are the perfect frozen treat for hot days, made with just three simple ingredients. These popsicles are creamy, refreshing, and entirely dairy-free, making them suitable for keto and low-carb diets while being a favorite among kids and adults alike.

Ingredients

• 2 ripe mangoes (peeled and diced)
• 1 cup full-fat coconut milk
• 1 tablespoon erythritol

Instructions

1. Blend the mangoes, coconut milk, and erythritol until smooth.
2. Pour the mixture into popsicle molds and insert sticks.
3. Freeze for at least 4-6 hours or until solid.
4. Run the molds under warm water for a few seconds to release the popsicles and enjoy!

These mango coconut milk popsicles are a refreshing, naturally sweet treat you can whip up in no time. Perfect for summer, they’re an excellent way to satisfy your sweet tooth while staying cool and healthy.

Mango Lime Sorbet

This dairy-free mango lime sorbet is a vibrant, refreshing dessert that’s naturally sweet and tangy. With no added dairy or sugar, this keto-friendly sorbet is the perfect palate cleanser or post-dinner treat.

Ingredients

• 3 ripe mangoes (peeled, diced, and frozen)
• 2 tablespoons lime juice
• 1 tablespoon erythritol
• 1/4 cup water (as needed)

Instructions

1. Blend the frozen mangoes, lime juice, and erythritol in a high-speed blender. Add water as needed to reach the desired consistency.
2. Transfer the mixture to a container and freeze for 1-2 hours for a firmer texture.
3. Scoop into bowls and serve chilled.

This mango lime sorbet is a refreshing burst of tropical flavors that’s simple to make and perfect for hot weather. Light and tangy, it’s a healthy alternative to traditional ice cream, offering a satisfying end to any meal.

Mango Cashew Cream Tart

This mango cashew cream tart is a no-bake dessert featuring a nutty crust, a creamy mango-cashew filling, and vibrant mango slices on top. Dairy-free, vegan, and keto-friendly, this tart is a show-stopping dessert for special occasions or an impressive dinner finale.

ingredients (Crust)

• 1 cup almond flour
• 2 tablespoons melted coconut oil
• 1 tablespoon erythritol

Ingredients (Filling)

• 1/2 cup cashews (soaked for 4 hours)
• 1/2 cup diced mango
• 1/4 cup full-fat coconut cream
• 1 tablespoon lime juice
• 1 tablespoon erythritol

Topping

• Fresh mango slices

Instructions

1. Mix the crust ingredients and press them into a tart pan. Chill in the fridge while preparing the filling.
2. Blend soaked cashews, diced mango, coconut cream, lime juice, and erythritol until smooth.
3. Pour the filling into the crust and smooth it out. Arrange mango slices on top.
4. Refrigerate for at least 4 hours before serving.

This mango cashew cream tart combines a creamy filling with a crunchy crust for an unforgettable dessert. The natural sweetness of mango and the richness of cashews create a dessert that’s both indulgent and healthy.

Mango Coconut Fat Bombs

Mango coconut fat bombs are small, bite-sized treats perfect for satisfying your sweet tooth while staying in ketosis. These fat bombs are rich in healthy fats, lightly sweetened, and full of tropical flavors.

Ingredients

• 1/2 cup coconut oil (melted)
• 1/4 cup coconut flour
• 1/2 cup diced mango (pureed)
• 1 tablespoon erythritol

Instructions

1. Mix the melted coconut oil, coconut flour, mango puree, and erythritol until well combined.
2. Pour the mixture into silicone molds or an ice cube tray.
3. Freeze for 2 hours or until solid.
4. Pop them out of the molds and store them in the freezer.

These mango coconut fat bombs are a quick and easy way to enjoy a sweet snack while maintaining your low-carb or keto diet. They’re convenient, delicious, and perfect for on-the-go indulgence.

Mango Coconut Bliss Balls

Mango coconut bliss balls are a no-bake dessert perfect for snacking or sharing. Packed with tropical flavors and healthy ingredients, these little treats are dairy-free, keto-friendly, and incredibly satisfying.

Ingredients

• 1/2 cup dried unsweetened mango (soaked in warm water and drained)
• 1 cup shredded unsweetened coconut
• 2 tablespoons coconut oil
• 1 tablespoon erythritol

Instructions

1. Blend all ingredients in a food processor until a sticky dough forms.
2. Roll the mixture into small balls.
3. Refrigerate for 1-2 hours to firm up.
4. Serve chilled or store in an airtight container in the fridge.

These mango coconut bliss balls are a simple and nutritious way to enjoy tropical flavors in a bite-sized format. Perfect for snacks, dessert, or even as a pre-workout energy boost, these treats are sure to become a household favorite.

Mango Coconut Jelly Cups

These mango coconut jelly cups are a light and refreshing dessert, combining creamy coconut layers with vibrant mango jelly. Made with natural ingredients and free of dairy, this dessert is keto-friendly, low-carb, and perfect for warm-weather gatherings or as a light after-meal treat.

Ingredients

• 1 ripe mango (peeled and diced)
• 1 cup full-fat coconut milk
• 1 tablespoon erythritol
• 1 teaspoon agar-agar powder
• 1/2 cup water

Instructions

1. Blend the diced mango into a smooth puree. Set aside.
2. In a small saucepan, mix half the agar-agar powder with the water and bring it to a boil. Add the mango puree and stir well. Pour into small cups, filling halfway. Let it set in the fridge for 30 minutes.
3. In another saucepan, combine coconut milk, erythritol, and the remaining agar-agar. Heat until it simmers.
4. Pour the coconut mixture over the mango jelly layer and refrigerate until set.
5. Serve chilled and enjoy!

These mango coconut jelly cups are a stunning dessert that’s as delightful to eat as it is to look at. With two distinct layers of tropical flavor, this dessert is a light and elegant way to end any meal.

Mango Coconut Mousse

This mango coconut mousse is an airy and luxurious dessert made with fresh mango puree and coconut cream. Completely dairy-free and keto-friendly, it’s the perfect treat for special occasions or when you want something light yet indulgent.

Ingredients

• 1 ripe mango (peeled and pureed)
• 1 cup chilled coconut cream
• 1 tablespoon erythritol
• 1 teaspoon lime juice
• Optional: grated lime zest for garnish

Instructions

1. Whip the chilled coconut cream and erythritol until fluffy using an electric mixer.
2. Gently fold in the mango puree and lime juice.
3. Spoon into serving glasses and refrigerate for 1-2 hours.
4. Garnish with grated lime zest before serving.

This mango coconut mousse is a light, airy dessert that melts in your mouth. It’s a fantastic option for those who enjoy a balance of sweetness and tartness while adhering to a dairy-free or keto lifestyle.

Mango Coconut Panna Cotta

This mango coconut panna cotta is a creamy, dairy-free twist on the classic Italian dessert. It combines the richness of coconut milk with the bright flavor of mango, making it an elegant yet easy-to-make treat that’s also keto-friendly and low-carb.

Ingredients

• 1 cup full-fat coconut milk
• 1/2 cup mango puree
• 1 tablespoon erythritol
• 1 teaspoon agar-agar powder
• 1/2 teaspoon vanilla extract

Instructions

1. Heat the coconut milk, erythritol, vanilla extract, and agar-agar powder in a saucepan, stirring until the agar-agar dissolves.
2. Pour the mixture into ramekins or glasses, filling halfway. Let it set in the fridge for 30 minutes.
3. Once set, pour the mango puree over the coconut layer and refrigerate for another 30 minutes.
4. Serve chilled, optionally garnished with fresh mint leaves.

This mango coconut panna cotta is a creamy, elegant dessert that’s perfect for entertaining. Its beautiful presentation and delicious flavors make it a favorite for guests and family alike.

Mango Coconut Yogurt Bark

This dairy-free mango coconut yogurt bark is a fun and healthy frozen treat that’s perfect for snacking or dessert. Made with dairy-free yogurt and fresh mangoes, it’s a refreshing and creative way to enjoy tropical flavors.

Ingredients

• 1 cup unsweetened coconut yogurt
• 1 ripe mango (peeled and diced)
• 2 tablespoons shredded unsweetened coconut
• 1 tablespoon erythritol

Instructions

1. Spread the coconut yogurt onto a parchment-lined baking tray.
2. Scatter diced mango and shredded coconut evenly over the yogurt.
3. Sprinkle erythritol on top.
4. Freeze for at least 4 hours or until solid.
5. Break into pieces and store in the freezer.

This mango coconut yogurt bark is a playful and versatile dessert that’s easy to make and fun to eat. Its frozen texture and fruity flavor make it a fantastic choice for warm days or healthy snacking.

Mango Coconut Bliss Ice Cream Sandwiches

Mango coconut bliss ice cream sandwiches are a dairy-free take on a classic dessert. With soft, chewy keto cookies and creamy mango coconut ice cream, these sandwiches are a decadent yet healthy treat.

Ingredients (Cookies)

• 1 cup almond flour
• 1/4 cup coconut oil (melted)
• 1 tablespoon erythritol

Ingredients (Filling)

• 1 cup mango coconut nice cream (see Recipe 3 above)

Instructions

1. Preheat the oven to 350°F (175°C). Mix almond flour, coconut oil, and erythritol into a dough. Roll into small balls and flatten into discs.
2. Bake for 8-10 minutes until lightly golden. Let cool completely.
3. Scoop mango coconut nice cream onto one cookie, then sandwich with another.
4. Freeze for 30 minutes before serving.

These mango coconut bliss ice cream sandwiches are the ultimate summer treat. With a perfect balance of creamy and crunchy textures, they’re sure to impress both kids and adults while being completely dairy-free.

Mango Coconut Energy Bars

Mango coconut energy bars are the ideal on-the-go snack or dessert. Packed with tropical flavors and healthy fats, they’re a dairy-free, keto-friendly option for a quick boost of energy or a satisfying treat.

Ingredients

• 1/2 cup dried mango (unsweetened)
• 1 cup almond flour
• 1/2 cup shredded coconut
• 2 tablespoons coconut oil (melted)
• 1 tablespoon erythritol

Instructions

1. Blend all ingredients in a food processor until a sticky dough forms.
2. Press the mixture into a parchment-lined baking dish.
3. Refrigerate for at least 1 hour before slicing into bars.
4. Store in the fridge and enjoy as needed.

These mango coconut energy bars are a healthy and satisfying way to enjoy tropical flavors while fueling your day. Simple to prepare and perfect for meal prep, they’re a versatile addition to your dairy-free dessert repertoire.

Mango Coconut Crème Brûlée

This mango coconut crème brûlée is a tropical twist on the classic French dessert, made completely dairy-free and keto-friendly. The creamy coconut custard pairs beautifully with the bright mango flavor and the signature caramelized sugar crust, making this an indulgent yet healthy treat for any special occasion.

Ingredients

• 1 cup full-fat coconut milk
• 1/2 cup mango puree
• 2 egg yolks
• 2 tablespoons erythritol
• 1/2 teaspoon vanilla extract
• 1 teaspoon powdered erythritol (for topping)

Instructions

1. Preheat the oven to 325°F (160°C).
2. Whisk egg yolks, erythritol, and vanilla extract in a bowl. Slowly add warmed coconut milk while whisking continuously.
3. Stir in the mango puree until smooth.
4. Pour the mixture into ramekins and place them in a baking dish filled halfway with hot water.
5. Bake for 30-35 minutes, then cool and refrigerate for at least 2 hours.
6. Before serving, sprinkle powdered erythritol on top and torch until caramelized.

This mango coconut crème brûlée is a show-stopping dessert that’s as satisfying as it is beautiful. The creamy custard and caramelized topping make for an irresistible combination, perfect for impressing guests.

Mango Coconut Icebox Cake

This mango coconut icebox cake is a no-bake, layered dessert that’s easy to prepare and bursting with tropical flavors. With layers of coconut cream, mango slices, and almond flour “biscuits,” it’s a light, dairy-free, and keto-friendly dessert for any occasion.

Ingredients

• 1 cup full-fat coconut cream
• 1/2 cup almond flour
• 1 tablespoon coconut oil
• 1 ripe mango (thinly sliced)
• 1 tablespoon erythritol

Instructions

1. Mix almond flour, coconut oil, and erythritol to make a dough. Roll into thin discs and bake at 350°F (175°C) for 8-10 minutes. Let cool.
2. Whip the coconut cream until fluffy.
3. In a dish, layer almond flour biscuits, whipped coconut cream, and mango slices. Repeat until ingredients are used.
4. Refrigerate for at least 4 hours before serving.

This mango coconut icebox cake is a crowd-pleaser that’s simple to make and full of refreshing flavors. Perfect for summer gatherings, this dessert is light, creamy, and utterly delicious.

Note: More recipes are coming soon