No-Bake Chilled Mango Coconut Dessert

By AislePrompt Editorial · Published 2026-08-09 · Updated 2026-08-09

A refreshing, tropical dessert with creamy coconut and sweet mango layers, perfect for hot days. This Asian Fusion-inspired recipe (gluten free), ready in about 15 minutes, layers ripe mango, coconut milk, gelatin powder into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 180 calories and feeds 4, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 large, peeled and diced ripe mango
• 1 cup coconut milk
• 2 tsp gelatin powder
• 1/4 cup hot water
• 2 tbsp honey
• 1 tbsp lime juice
• 2 tbsp toasted coconut flakes

The blender we’d make this in → Best Blenders for 2026: Top Picks + Smoothie Season Buying Guide

Instructions

1. Step 1: In a small bowl, dissolve 2 tsp gelatin powder in 1/4 cup hot water, stirring until completely dissolved and set aside to cool slightly.
2. Step 2: In a blender, combine 1 cup coconut milk, 2 tbsp honey, and 1 tbsp lime juice. Add the cooled gelatin mixture and blend for 30 seconds until fully incorporated.
3. Step 3: Pour half of the coconut mixture into 4 serving glasses and refrigerate for 20 minutes until slightly set.
4. Step 4: Meanwhile, blend 1 large diced ripe mango until smooth.
5. Step 5: Remove glasses from fridge and spoon the mango puree evenly on top of the coconut layer, then pour the remaining coconut mixture over the mango layer.
6. Step 6: Refrigerate for at least 3 hours until fully set.
7. Step 7: Before serving, sprinkle 2 tbsp toasted coconut flakes on top for added texture and flavor.