Mango Posset Dessert

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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.

Prep Time10

Cook Time15

Chill Time3

Course: Desserts

Cuisine: American

Keyword: mango posset, no-bake

Servings: Servings

Author: Pat Nyswonger

Ingredients

2 to 3 mangos to make 1 cup puree
1 tablespoon lime zest
½ cup fresh lime juice
2 cups heavy whipping cream
½ cup granulated sugar
¼ teaspoon salt

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.

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