The Mango Grapefruit Cream Dessert is super creamy, light and refreshing, and features of a variety of textures. Whipped coconut cream is mixed with pureed mango and maple toasted cornflakes, and rests on sweetened grapefruit segments.
Mango Grapefruit Cream Dessert
Coming up a name for this dessert was not easy. That is because this particular dessert it is a hybrid of many wonderful traditional desserts – such as a Scottish Cranachan, English Fool, Trifle, and Eton Mess. And I certainly did not want to specifically allude to one or the other. So the name Mango Grapefruit Cream Dessert is more of a description of what this dessert is!
I was inspired to make this by one of my all-time favorite bakers from the Great British Baking Show, Nadiya Hussain. I recently got her cookbook, Nadiya Bakes, and I am working my way through some of her lovely desserts. She includes a recipe for Mango and Black Pepper Cranachan, which features all of the things I love most about desserts:
- Vibrant Fruit – This recipe features both mango and grapefruit. A pairing that I will use more than once!
- Lightly Sweetened – I opted for pure maple syrup to keep the dessert refined sugar free
- Creamy Base – Whipped coconut cream serves as the base, and even better, it makes this dessert dairy free!
- Texture – The maple toasted cornflakes offers a delightful gluten free bite when mixed with the cream and as a crunchy topping. Add a little ground cinnamon for a delicious pairing with the grapefruit and mango.
Easy Refreshing Fruit Dessert
In addition to the delicious features, the Mango Grapefruit Cream Dessert is easy to make. You do have to turn on the oven to toast the cornflakes. Although, I suppose you could also toast them in a skillet (which is how Nadiya prepares hers). I opted for the oven to make sure the maple syrup got nicely soaked up by the cornflakes.
Toasted cornflakes aside, the dessert is really just a combination of flavors and textures that you can easily adapt to feature fruit you like! With that, the main layers of this dessert are:
- Fresh Fruit
- Fruity Whipped Cream
- Crunchy Highlights
What You Need To Make Mango Grapefruit Cream Dessert
- Cornflakes – I like to use fruit juice sweetened cornflakes. You can probably find these at your grocery or natural food stores.
- Ground Cinnamon – Cinnamon goes wonderfully with the grapefruit and mango. You could even sprinkle a little extra over the top of the desserts before serving.
- Maple Syrup – Be sure to use pure maple syrup and not pancake syrup. You could also substitute honey or any other sweetener of choice.
- Coconut Milk – A can of unsweetened coconut milk is what we need to make the whipped cream that serves as the main component of the Mango Grapefruit Cream Dessert.
- Grapefruit – 1 medium to large grapefruit will work. And use any type of grapefruit you prefer
- Lime – The lime zest and juice is optional, but I like the sweet and bright citrus contrast to the grapefruit.
- Mango – Use fresh or even frozen mango, which is easier to find year round!
- Mixing Bowls
- Hand Held Mixer
- Serving Glasses
Tips For How to Make Mango Grapefruit Cream Dessert
- Adjust the recipe however you like – This is one dessert recipe that is completely versatile and adaptable to your preference. You can double, triple, or even cut in half the ingredients to make the serving size you prefer. Or, change up the fruit, sweetener, and even make the dessert with dairy whipped cream.
- Use a can of unsweetened coconut milk – To make the whipped cream. Otherwise, you can substitute the whipped coconut cream for dairy whipped cream. For more Tips and FAQs on making whipped coconut cream, check out the post for Vanilla Whipped Coconut Cream.
- Refrigerate the can of coconut milk overnight – This causes the coconut liquid and solids to separate. We only use the coconut solids from the can to make the whipped cream.
- The cornflakes are optional – Though, I like the texture and crunch they add to the otherwise creamy dessert.
- The organic and fruit juice sweetened cornflakes are crunchier – Which is lovely when they will be immersed in a creamy filling because they will retain some texture. However, use any cornflake you like.
- Prepare the grapefruit first – I like to give the grapefruit time to soak up the maple syrup and lime.
- Use a slotted spoon or fork to add the grapefruit to the serving glasses – To avoid excess liquid swimming at the bottom of the glass. The extra liquid make a refreshing beverage!
- Hold on the cornflake topping if preparing the dessert ahead of time, like the night before – Adding the cornflakes to the mango whipped cream ahead of time is ok – just note that they will soften as they sit in the cream. With that, I like to keep the cornflake topping nice and crunchy, so add those once you are ready to serve.
Common Questions For How To Make Mango Grapefruit Cream Dessert
Yes! Feel free to double or even triple the ingredients to make more servings.
Absolutely! Use any fruit you like.
You can, as long as you are ok with the dessert not being dairy free.
They are not necessary. However, I recommend trying them because they add a nice contrast of texture to the creamy dessert.
You can! Honey will work, or you can use an sweetener you prefer.
Absolutely! Taste test as you go and add more sweetener to suit your taste. Just be careful not to add too much maple syrup or liquid sweetener to the whipped cream – otherwise it will be too loose.
The dessert set ups beautifully covered in the refrigerator. If you already have them in their serving glasses, just cover the top with plastic wrap.
You can either whip up the entire can of coconut milk to have extra whipped cream for later, or use it in smoothies. For the grapefruit juice, drink it!
More Easy and Refreshing Fruit Desserts
- No-Bake Desserts – Recipe Roundup
- Key Lime Bars
- Mini Orange Creamsicle No-Bake Cheesecake
- Strawberry Dole Whip
- No-Bake Cherry Cheesecake Parfaits
- Strawberry Pudding and Lemonade Granita Parfaits
Mango Grapefruit Cream Dessert
- 2 – Serving Glasses
- 3/4 cup cornflakes
- 1 tablespoon pure maple syrup
- 1/2 teaspoon ground cinnamon - more or less to taste
Mango Grapefruit Fool
- 1 large grapefruit
- zest of small lime - optional
- juice of 1/2 a small lime - optional
- 4 tablespoons pure maple syrup, divided - or any sweetener of choice; more or less to taste
- 3/4 cup unsweetened canned coconut milk, full fat - about 1/2 the can
- 1 cup mango, gently pureed - fresh or frozen work
- Note – This Fool Dessert recipe is very versatile in that it can be adjusted in any way. Double (or triple the ingredients) to make more servings. Or use any fruit of your choice.
- Preheat the oven to 350F degrees and adjust the oven rack to the middle position. Line a small baking sheet with parchment paper.
- Sprinkle the cornflakes evenly on the baking sheet. Drizzle 1 tablespoon of maple syrup over the cornflakes and toss with your fingers to coat the flakes. Sprinkle the cinnamon over the top and toss a few times to coat. Use more or less cinnamon to your liking.
- Toast the cornflakes for 8 to 10 minutes, or until lightly browned. Cool the cornflakes completely n the baking sheet set on a wire cooling rack.
Mango Grapefruit Fool
- While the cornflakes are toasting and cooling, prepare the fool ingredients. They can refrigerate until ready to assemble.
- Segment the grapefruit, cut into bite size pieces, and add to a small bowl. Stir in 2 tablespoons of maple syrup, and the lime zest and juice if using. Use more or less sweetener and lime as you like. Note – I like to prepare the grapefruit first to let it soak in the syrup and lime.
- Refrigerate the unopened can of coconut milk overnight. This causes the liquid and the solids to separate. We only use the coconut solids to make the whipped cream.
- In a medium mixing bowl, add the coconut milk solids and 2 tablespoons of maple syrup. Using a hand held mixer, beat the coconut milk solids until soft peaks form – this may take about 3 to 5 minutes. Taste test the whipped cream and add more sweetener if you prefer. Keep in mind adding too much maple syrup will make the whipped cream more loose. Set aside in the refrigerator until ready to assemble. Note – You can use as much or as little of the coconut solids to make the whipped cream as you like. Otherwise, any leftovers in the can can be used to make smoothies!
- In a blender or a food processor add the mango. Lightly puree the fruit until it is mostly smooth. I like a few larger chunks just for texture and bite. Blend to make as smooth or as chunky as you prefer. Note – If planning to enjoy the dessert immediately, I like to use frozen mango because it makes the fool extra thick. Plus, frozen mango may be easier to find year round!
- Assemble the Fools – Fold the pureed mango into the whipped cream. Then fold in about three-quarters of the cornflakes. In serving glasses (or bowls), spoon equal amounts of the grapefruit to the bottom of the glasses – careful not to add too much of the juice. Top the grapefruit with equal amounts of the mango whipped cream. Then top each dessert with the remaining cornflakes. Enjoy!
- Make Ahead Of Time – You can prepare all of the ingredients ahead of time (the night before). Even assemble the Fools ahead of time. If so, I recommend waiting to top the desserts with the cornflakes until ready to serve. The cornflakes in the mango whipped cream will soften, but almost reminiscent of an icebox cake.
- Serving Size – Adjust the ingredients easily up or down to your desired serving size.
- Fruit Flavors – The Fool Dessert is extremely versatile in that you can use any fruit you like!
- Cornflakes – I like to use naturally sweetened cornflakes. However, use any cornflake brand you like.
- Gluten Free – This is a gluten free dessert!
- Refined Sugar Free – Using maple syrup makes this a refined sugar free dessert!