These mango possets have it all: texture, taste, and color. They're tangy, slightly sweet, and incredibly creamy. They're made with just a few ingredients and about 20 minutes of hands-on work.
There's no gelatin or special ingredients involved, as the thickening happens as a result of a natural reaction between the lime juice and cream. If you're looking for a refreshing and delicious summer dessert, you've found it!
What's a posset?
If you've never heard of a posset before, it's got a bit of a history. It started out as a medicinal drink of curdled milk, wine, and spices. Now that sounds pretty gross, and unsurprisingly, it fell out of favor, but the name was used to describe the dessert you're seeing here.
What makes a posset a posset is the creamy, fully set texture that results from an interaction between the citrus juice and the cream. The citrus juice denatures some of the milk proteins, causing them to link together and and set into a custard.
It's one of our favorite simple, and basically fool-proof desserts, and if you're looking for some other flavors try our Key Lime Pie Possets or our mandarin orange posset.
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Key Ingredients Needed for Mango Possets
- We used tree-ripe mangos for the best possible color. You can use whatever your store has, just be aware the color of your final possets may vary.
- We added a touch of turmeric to bring out the yellow color of the mango. You can omit the turmeric, but your possets will be paler than the photos shown here.
How to These Mango Possets
- Scoop mango out of its peel with a spoon and then blend the mango until completely smooth. Set aside the peels to use later.
- In a medium saucepan, combine the heavy cream, mango puree, sugar, salt, lime zest and turmeric. Bring to a gentle simmer over medium heat, stirring frequently.
- Simmer for 5-6 minutes, then remove from the heat and strain using a fine mesh sieve into a separate bowl.
- Whisk in the lime juice and vanilla extract until completely incorporated.
- Carefully pour the mixture into the prepared mango peels.
- Refrigerate for at least 4 hours, or overnight, until fully set.
- Top with more lime zest, tajÃn, or enjoy as-is!
Top Tips from the CK Test Kitchen!
- Closely following the process is the key to this recipe. Be sure to bring the cream and mango mixture to a simmer, strain it to remove and zest, and then add in the lime juice. This recipe won't work if you add everything in add once and then just heat it up!
- Be careful when simmering the milk as it can easily boil over without warning. You'll want it to be bubbling up on the edges and a bit in the middle, but not completely boiling.
- You don't have to pour the posset mixture into mango shells - you could use dessert cups, ramekins, or small bowls instead.
- Be sure to completely blend up your mango before adding it to the mixture. Mangoes can be a bit fibrous, so blend for about 20-30 seconds.
- Storage: You can keep these in the refrigerator for about 3-5 days.
More Summer Desserts You'll Love
We can't wait for you to make these mango possets in your own home! If you do, be sure to let us know! Leave a comment with a star rating below. You can also snap a photo and tag @crowded_kitchen on Instagram. We can't wait to see what you're cooking!
Print📖 Recipe
Mango Possets
- Total Time: 4 hours 20 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
These mango possets have it all: texture, taste, and color. They're tangy, slightly sweet, and incredibly creamy. They're made with just a few ingredients and about 20 minutes of hands-on work.
There's no gelatin or special ingredients involved, as the thickening happens as a result of a natural reaction between the lime juice and cream. If you're looking for a refreshing and delicious summer dessert, you've found it!
Ingredients
- 2 cups puréed fresh mango (~2 large or ~3 medium mangos)
- 1 ½ cups heavy cream
- ¼ cup granulated sugar
- Pinch of salt
- 2 teaspoons lime zest
- ¼ tsp ground turmeric (optional, for color)
- ½ teaspoon vanilla extract
- 3 tablespoons freshly squeezed lime juice
Instructions
- Scoop mango out of its peel with a spoon and then blend the mango until completely smooth. Set aside the peels to use later.Â
- In a medium saucepan, combine the heavy cream, mango puree, sugar, salt, lime zest and turmeric. Bring to a gentle simmer over medium heat, stirring frequently.
- Simmer for 5-6 minutes, until the mixture looks visibly thicker, then remove from the heat and strain using a fine mesh sieve into a separate bowl.
- Whisk in the lime juice and vanilla extract until completely incorporated. The mixture should thicken slightly to the consistency of a custard.
- Carefully pour the mixture into the prepared mango peels (or another vessel, like ramekins or small jars).
- Refrigerate for at least 4 hours, or overnight, until fully set. Enjoy!Â
- Optional: sprinkle with tajÃn before serving.Â
Notes
Sequencing is the key in this recipe, so be sure to bring the cream and mango mixture to a simmer, strain it to remove and zest, and then add in the lime juice. This recipe won't work if you add everything in add once and then just heat it up!
Be careful when simmering the milk as it can easily boil over without warning. You'll want it to be bubbling up on the edges and a bit in the middle, but not completely boiling.
You don't have to pour the posset mixture into mango shells - you could use dessert cups, ramekins, or small bowls instead.
Be sure to completely blend up your mango before adding it to the mixture. Mangoes can be a bit fibrous, so blend for about 20-30 seconds.
Storage: You can keep these in the refrigerator for about 3-5 days.
- Prep Time: 10 minutes
- Chill Time: 4 hours
- Cook Time: 10 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: British
Nutrition
- Serving Size: 1 mango half, filled
- Calories: 170
- Sugar: 16.9 g
- Sodium: 105.9 mg
- Fat: 11 g
- Carbohydrates: 18.2 g
- Fiber: 1 g
- Protein: 1.4 g
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