Mango is the quintessential dessert and it is one of the best desserts to use for this avocado dessert, as it’s easy to make and tastes great with any fruit or veggie.
Mango uses the mango as its base for its avocado cream filling.
You’ll also find mango and coconut in the recipe, so if you have any, you can use them to add to the avocado cream.
These mango and banana crepes are made in this Mango Creamed Avocado Cream Filling Recipe, which is the best avocado cream recipe I’ve ever tried.
1.5 cups all-purpose flour, plus more for dusting 1 cup sugar, plus 1 teaspoon salt 1/2 cup water 1/4 cup sugar 1/8 cup mango or other fruit juice (use mango juice for mango cream filling) 1/3 cup chopped nuts 1/6 cup coconut oil, or coconut butter 1 cup mango, peeled, seeded and diced 1/7 cup coconut milk 1 teaspoon vanilla extract 2 tablespoons mango powder 1 teaspoon cinnamon 2 tablespoons fresh lime juice 1 tablespoon fresh mango zest, juice or zest of 1 lime, if using (optional) 2 tablespoons maple syrup 1/1 cup mango yogurt 1/16 teaspoon coconut oil or butter, or margarine (for drizzling over the cream filling, or adding to the bottom of the filling) 4 ounces mango cream, or 1 cup (or 1 cup and 1/5 cups) frozen mango 1/32 cup fresh coconut milk, or canned coconut milk (if using) 1 cup sliced fresh mango 1 tablespoon chopped fresh mango or coconut, or mango seeds 1/15 teaspoon cinnamon 1 tablespoon maple syrup or vanilla extract, or lemon juice (for sprinkling over top of filling) Directions: Preheat oven to 375 degrees F. Mix all of the ingredients together in a large bowl, then add to a large saucepan.
Add the coconut oil and sugar, then bring to a simmer and cook for 3 minutes.
Add in the mango, mango juice, and coconut and continue cooking until the mixture is thick and creamy, about 3 to 5 minutes.
Remove from heat and stir in the juice or juice of 1 lemon, if you’d like, then return to the heat and cook until smooth, about 2 to 3 minutes more.
(If you use coconut oil instead of coconut milk or if the mixture starts to burn, stir in more coconut milk if necessary.)
Return the mixture to the saucepan and allow to heat through for another minute or so.
Remove the mixture from heat.
Pour the mango cream over the avocado mixture and set aside to cool.
Combine the remaining ingredients in a blender, and blend on high for 10 to 15 seconds.
Remove mixture from the blender, cool slightly, then pour over the coconut cream and mango mixture.
(I recommend using a large food processor or food processor attachment to combine the ingredients, but any food processor works.)
Cover the bowl with plastic wrap, and refrigerate for about 1 hour before serving.
Notes: If you want to make this avocado cream cream filling from scratch, you could also substitute mango and a lime for the coconut milk.
This is one fun dessert to make with a banana cream filling or a mango cream pie, if that’s what you have on hand.
The filling also tastes great topped with a pineapple slice or a zucchini slice or mango salad.