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If you’ve never had a posset before, think of it as a rich, spoonable cream dessert with a texture somewhere between pudding and custard. This mango version gets its bright flavor from fresh mango puree and lime juice.

It has a smooth, creamy finish with just enough lime to keep the sweetness in check. Make it ahead of time, chill until set, and top with fresh mango before serving.

A mango posset cream dessert in a clear dish topped with mango.

Here’s Why This Posset Dessert Works

Fresh mango puree: Ripe mangos give the posset its tropical flavor, golden color, and smooth texture.

Fresh lime juice: Lime cuts through the richness of the cream and keeps the dessert bright instead of heavy.

No eggs or gelatin: Posset sets with cream, sugar, citrus, and heat. A little kitchen science, but with dessert at the end.

Strain for smoothness: Passing both the mango puree and finished cream mixture through a fine-mesh sieve keeps the texture silky and removes any fibrous bits.

Four photos showing how to prep mangos and limes for a posset dessert.

What Is a Posset?

Posset is a traditional British dessert made with cream, sugar, and citrus juice. As the mixture cools, the citrus helps thicken the cream into a smooth, silky dessert without eggs, gelatin, or starch.

Six photos showing how to make a mango posset dessert.

Ingredient Notes

Mangos: Use ripe mangos that yield slightly when pressed and have a sweet fragrance near the stem. Firmer, underripe mangos won’t puree as smoothly and can lack sweetness. Depending on their size, you’ll need 2 to 3 mangos to make 1 cup of puree.

Limes: Fresh lime juice is essential for both flavor and texture. Bottled juice won’t have the same bright flavor and may not set the posset as reliably.

Heavy whipping cream: Use heavy cream or heavy whipping cream with at least 36% milk fat. Lower-fat dairy products will not thicken properly.

Sugar: Granulated sugar sweetens the posset and helps create its smooth texture. Since mangos vary in sweetness, the lime helps keep the dessert balanced.

Salt: A small amount of salt enhances the mango and lime flavors without making the dessert taste salty.

A posset dessert in a dish topped with slices of mango and mint.

Recipe Tips

Use ripe mangos: Soft, fragrant mangos make the smoothest puree and give the posset the best flavor. Frozen mango chunks will work, but keep in mind that packages contain a mix of ripe and less-ripe pieces.

Do not boil the cream: Keep the mixture just shy of boiling so the finished posset stays creamy instead of grainy.

Add lime juice off the heat: Stir it in after removing the pan from the burner to help protect the silky texture.

Strain if needed: Fibrous mangos can leave bits behind, so use a fine-mesh sieve for the smoothest finish.

Make it ahead: These mango lime possets can chill overnight, making them an easy dessert to prep in advance.

How Long Will Mango Posset Keep?

Cover the possets and store them in the refrigerator for up to 3 days. Add any fresh mango garnish just before serving for the best texture and appearance.

Glass bowl of mango cream dessert topped with mango cubes and mint.

Mango Lime Posset

With its smooth, creamy texture and fresh mango flavor, this posset is the kind of dessert that disappears quickly. Make it ahead, chill until set, and top with fresh mango for an easy finish to any meal. If you’re a fan of creamy desserts served in a glass, you’ll also enjoy our Mango Panna Cotta and Vanilla Panna Cotta.

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A mango posset dessert in a dish topped with sliced mango.

Prep Time: 10

Cook Time: 15

Chill Time: 3

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Mango Posset Dessert

By Pat Nyswonger

This mango lime posset has a silky texture somewhere between pudding and custard, with fresh mango puree and just enough lime to balance the richness. It sets in the refrigerator without eggs or gelatin, making it an easy make-ahead dessert.

If you make this recipe, please leave a star rating and comment.

Servings: Servings

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Ingredients

Instructions

Scoop the mango flesh into a blender or food processor and puree until smooth. Strain through a fine-mesh sieve set over a bowl, pressing with the back of a spoon or spatula. Discard the solids. Measure 1 cup of puree and set aside.
Zest and juice the limes, keeping the zest and juice separate. Set aside until needed.
Set a fine-mesh sieve over a spouted pitcher and reserve until needed.
In a small saucepan over medium heat, combine the cream, sugar, salt, and lime zest. Reserve the lime juice for later. Cook, stirring constantly, until the sugar dissolves and the mixture is just shy of boiling. Reduce the heat and simmer for 8 minutes.
Stir in the mango puree until well combined. Increase the heat to medium and bring the mixture back to almost a boil, then reduce the heat and simmer for 5 minutes, stirring occasionally. The mixture will thicken slightly.
Remove from the heat and stir in the reserved lime juice until combined.
Pour the hot mixture through a fine-mesh sieve, pressing with a spatula or the back of a spoon. Discard the lime zest and any solids.
Divide the posset evenly among 6 individual ramekins or wine glasses. Refrigerate until set, 3 to 6 hours.
I like to serve these topped with fresh mango chunks and sprigs of mint.

Notes

Mango puree: The amount of puree will vary depending on the size of the mangos. Refrigerate any extra puree for another use. It is especially good spooned over Greek yogurt.

Avoid boiling: Try not to let the cream mixture come to a full boil. Boiling can take the texture from silky to slightly grainy.

Heat control: A burner heat diffuser can help control the temperature and keep the mixture at a gentle simmer.

Choose ripe mangos: Ripe mangos will give you the best flavor and the smoothest puree.

For a silky texture: Straining the mango puree helps remove fibrous bits and gives the posset a smoother finish.

Add the lime juice last: Stir the lime juice into the mixture after removing it from the heat. Adding it too early can affect the texture of the finished posset.

Make ahead: The possets can be made a day in advance and kept covered in the refrigerator until ready to serve.

Nutrition

Serving: 1 serving, Calories: 365kcal, Carbohydrates: 27g, Protein: 3g, Fat: 29g, Saturated Fat: 18g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 7g, Cholesterol: 90mg, Sodium: 119mg, Potassium: 172mg, Fiber: 1g, Sugar: 25g, Vitamin A: 1637IU, Vitamin C: 22mg, Calcium: 60mg, Iron: 0.2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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