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.

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.

Vegan Mango Posset (Easy No-Bake Dessert)

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

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

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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