Thai-Inspired Gluten-Free Tropical Mango Delight
Discover this Thai-inspired, gluten-free dessert that combines tropical mangoes, creamy coconut filling, and a crumbly ginger biscuit crust for an unforgettable brunch or dessert experience.
Allergens
Dairy, Coconut
Ingredients
- 2 ripe mangoes, thinly sliced 1 cup gluten
- free ginger biscuit crumbs 1/2 cup unsalted butter, melted 1 can (14 oz) coconut milk 1/3 cup granulated sugar 1 tbsp lime zest 2 tbsp lime juice 1 tsp vanilla extract Pinch of salt
Instructions
- Preheat oven to 350°F (175°C). In a medium bowl, mix together ginger biscuit crumbs and melted butter until well combined. Press the mixture into the bottom of a 9 inch springform pan. Bake for 8 10 minutes, or until golden brown. Remove from oven and let cool completely. In a large bowl, whisk together coconut milk, sugar, lime zest, lime juice, vanilla extract, and salt until well combined. Arrange the sliced mangoes over the cooled crust. Pour the coconut mixture evenly over the mango layer. Chill in the refrigerator for at least 4 hours or overnight to set. Before serving, carefully run a knife around the edge of the pan and release the springform. Slice into wedges and garnish with fresh mint leaves.
Chef’s Insight
The contrast between the flaky crust and creamy coconut mixture enhances the natural sweetness of the mangoes, creating a truly indulgent experience.
Notes
Use ripe, but firm mangoes for the best texture and flavor. For a truly authentic experience, use Thai-inspired ginger biscuits or cookies.