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This Vegan Mango Posset takes the classic British dessert and gives it a tropical twist. Instead of lemon, you get sweet, creamy mango brightened with lime. Instead of dairy cream, coconut cream and silken tofu create that signature custard-like texture that makes posset so special.
Table of Contents
Why You’ll Love This Recipe
- No-bake and easy. Mix, blend, and chill. That’s it. No oven, no fuss, just a smooth dessert that sets while you sleep.
- Sweet tropical flavor. Ripe mango and lime create a bright, creamy flavor that feels like summer in a cup.
- Silky, custard-like texture. Coconut cream and silken tofu give you that classic posset consistency without any dairy.
- Great for make-ahead entertaining. Make it the night before, then add toppings before serving.
Ingredients You’ll Need
- Ripe Ataulfo mangos – Also called champagne mangos. Use very ripe ones for the sweetest, creamiest flavor. You’ll need 1 cup of mango puree.
- Coconut cream – Full-fat canned coconut cream (not the carton kind). This creates the rich, creamy base.
- Granulated sugar – Sweetens the posset and also helps it set.
- Lime zest and lime juice – Brightens the mango flavor and adds a citrusy edge. Fresh is best.
- Salt – Just a pinch to balance the sweetness.
- Firm silken tofu – Shelf-stable firm silken tofu works best. It adds creaminess and helps the posset set without eggs or gelatin.
- Vanilla extract – Optional, but adds warmth and depth.
- Optional toppings – Fresh mango chunks, mint leaves, lime zest, toasted coconut flakes.
Equipment Needed
- Blender (high-speed works best)
- Medium saucepan
- Whisk
- Ramekins, small jars, or serving glasses
- Measuring cups and spoons
Tips for the Best Results
- Use ripe mangos. The riper the mangos, the better the posset will taste. Look for mangos that give slightly when pressed and smell sweet at the stem.
- Full-fat coconut cream is essential. The carton kind won’t work. You need the thick, rich coconut cream from a can.
- Shelf-stable silken tofu is best. It’s thicker and creates a better texture. Refrigerated silken tofu works, but it will be slightly thinner.
- Don’t skip the lime. It balances the sweetness and keeps the mango flavor from being one-note.
- Chill for at least 8 hours. The posset needs time to fully set. Overnight works perfectly.
- Strain for ultra-smooth texture. If you want zero fibrous bits from the mango, strain the mixture before pouring it into ramekins.
Serving Suggestions
- Classic presentation – Serve in ramekins or small jars.
- Tropical vibes – Top with toasted coconut flakes, passion fruit pulp, or sliced starfruit.
- Elegant finish – Garnish with lime zest and a single mint leaf for a clean, refined look.
Storage Instructions
- Refrigerator: Store in a covered container for up to 3 days. The posset is best enjoyed within 2-3 days for optimal texture.
- Freezer: Not recommended. The texture changes when frozen and thawed.
- Make-ahead: This dessert is perfect to make a day or two in advance. Just add toppings right before serving.
Recipe FAQs
Can I use a different type of mango?
Yes! Ataulfo mangos are ideal because they’re super creamy and sweet, but any ripe, sweet mango will work.
Can I skip the tofu?
No. Silken tofu is essential for the posset to set properly and achieve the desired texture. Without it, the mixture won’t firm up.
What if I don’t have coconut cream?
Full-fat canned coconut milk can work in a pinch. Refrigerate the can overnight, scoop out the solid white cream from the top, and use that. You’ll need about 1 cup of solid coconut cream.
How do I know when it’s set?
After 8 hours in the fridge, the posset should be firm to the touch but still jiggly, like panna cotta or crème brûlée.
Can I make this in one large dish instead of individual servings?
Yes! Pour the mixture into one large serving dish. It will take the same amount of time to set.
More Summer Desserts You May Enjoy:
If you make this Vegan Mango Posset, let us know what you think in the comments below. If you post photos on Instagram, tag us @sweetsimplevegan and @consciouschris so we don’t miss them. We love seeing your photos.
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Vegan Mango Posset (Easy No-Bake Dessert)
- Total Time: 8 hours 20 minutes
- Yield: 5–6 Servings 1x
- Diet: Vegan
Description
This vegan mango posset is a creamy, no-bake dessert with sweet mango flavor and a silky texture. Made with coconut cream and tofu, it’s ready in 8 hours with minimal effort.
Ingredients
Ingredients
- 3–4 ripe Ataulfo mangos (enough for 1 cup blended mango puree)
- 1 can (13.5 oz) coconut cream
- ¾ cup (150g) granulated sugar
- 1 teaspoon lime zest (about ½ of a lime)
- 2 tablespoons fresh lime juice (about 1 lime)
- Pinch of salt
- 12 oz firm silken tofu (shelf-stable preferred)
- Optional: ½ teaspoon vanilla extract
Optional Toppings:
- Fresh mango chunks
- Coconut whipped cream
- Fresh mint leaves
- Lime zest
- Toasted coconut flakes
Instructions
- Prepare the mango. Peel and dice the mangos. Add to a blender and blend until completely smooth. Measure out 1 cup of puree and set aside. Blend one more mango if needed to reach 1 cup.
- Dissolve the sugar. Add the coconut cream and sugar to a medium saucepan over medium-low heat. Simmer for 2-3 minutes, or until the sugar dissolves and everything is well combined.
- Add mango, lime, and salt. To the same saucepan, add the mango puree, lime zest, lime juice, and a pinch of salt. Stir together and simmer for 1-2 minutes more.
- Cool for 15 minutes. Remove the mango posset mixture from the heat. Let it cool for 15 minutes.
- Blend with silken tofu. Pour the mango mixture into a high-speed blender along with the silken tofu and vanilla (if using). Blend until completely smooth.
- Chill and set overnight. Pour the mango posset into individual ramekins, small jars, or serving glasses. Cover and chill in the refrigerator for at least 8 hours or overnight.
- Serve. Top with fresh mango, coconut whipped cream, mint, lime zest, and toasted coconut if desired. Enjoy!
Notes
- Mango ripeness matters: Use very ripe, sweet mangos for the best flavor. If your mangos aren’t quite sweet enough, add an extra tablespoon or two of sugar.
- Firm silken tofu: Shelf-stable firm silken tofu yields the best, thickest texture. Refrigerated silken tofu works, but it will be slightly thinner.
- Sweetener: Granulated sugar is required. Liquid sweeteners like maple syrup or agave will add too much moisture, preventing the posset from setting properly.
- Texture tip: For an ultra-smooth posset, strain the mixture before pouring it into ramekins to remove any fibrous mango bits.
- Storage: Keep refrigerated in an airtight container for up to 3 days.
- Make it tropical: Add a tablespoon of passion fruit puree or a splash of coconut rum for an extra tropical twist.
- Freezer: Not recommended. The texture changes when frozen and thawed.
- Make-ahead: This dessert is perfect to make a day or two in advance. Just add toppings right before serving.
- Prep Time: 8 Hours 20 Minutes
- Category: Dessert
- Method: Blender / Stovetop, No Bake
- Cuisine: British
