The Mango Grapefruit Cream Dessert is super creamy, light, and refreshing, and features 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 with a name for this dessert was not easy. That is because it is a hybrid of many wonderful traditional desserts – such as a Scottish Cranachan, English Fool, Trifle, and Eton Mess. So the name mango grapefruit cream dessert is more of a description of what the 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 the things I love most about desserts: creamy, crunchy, and fresh layers of flavor.
Everything To Love About This Easy Dessert
- 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 it makes this dessert dairy-free!
- Texture – The maple toasted cornflakes offer 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.
Ingredient Notes
- 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 your choice.
- Coconut Cream – A can of unsweetened coconut milk or cream is what we need to make the whipped cream that serves as the main component of creamy mango dessert.
- Grapefruit – 1 medium to large grapefruit will work. And use any type of grapefruit you prefer
- Lime – The lime zest and juice are 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!
Helpful tips
- Adjust the recipe however you like – This is a dessert that is adaptable to your preference. Adjust the serving size, change the fruit, change the sweetener, or make it with dairy whipped cream.
- 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.
Recipe FAQ’s
Can I use dairy whipped cream instead of the coconut whipped cream?
You can, as long as you are ok with the dessert not being dairy-free.
Are the cornflakes necessary?
They are not necessary. However, I recommend trying them because they add a nice contrast of texture to the creamy dessert.
How do I store leftovers?
The dessert sets up beautifully covered in the refrigerator. If you already have them in their serving glasses, just cover the top with plastic wrap.
Mango Grapefruit Cream Dessert
Yield: 2 Servings
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.
Equipment
- 2 – Serving Glasses
Ingredients
Maple Cornflakes
- 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
- 4 tablespoons pure maple syrup, divided (or any sweetener of choice; more or less to taste)
- zest of small lime (optional)
- juice of 1/2 a small lime (optional)
- 3/4 cup unsweetened canned coconut milk or cream, full fat (about 1/2 the can)
- 1 cup mango, gently pureed (fresh or frozen work)
Instructions
- 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.
Maple Cornflakes
- 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.3/4 cup cornflakes, 1 tablespoon pure maple syrup, 1/2 teaspoon ground cinnamon
- 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.1 large grapefruit, zest of small lime, juice of 1/2 a small lime, 4 tablespoons pure maple syrup, divided
- 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!3/4 cup unsweetened canned coconut milk or cream, full fat, 4 tablespoons pure maple syrup, divided
- 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!1 cup mango, gently pureed
- Assemble – 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!
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RECIPE NOTES
- Make Ahead Of Time – You can prepare all of the ingredients ahead of time (the night before), and even assemble. If so, I recommend waiting to top 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. As written, the recipe will yield 2 healthy desserts, or 4 smaller ones.
- Fruit Flavors – This 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.
- Refined Sugar Free – Using maple syrup makes this a refined sugar free dessert.
NUTRITION ESTIMATES
Calories: 230kcal | Carbohydrates: 38g | Protein: 2g | Fat: 9g | Saturated Fat: 8g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.5g | Sodium: 46mg | Potassium: 341mg | Fiber: 2g | Sugar: 27g | Vitamin A: 1495IU | Vitamin C: 42mg | Calcium: 60mg | Iron: 3mg
Nutrition information is calculated by a third-party and should only be considered an estimate and not a guarantee.
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I'm Erin and I'm all about desserts - and a little bit of butter!
I've tested, written, and photographed hundreds of recipes on my website. Here you'll find the tastiest small batch desserts - all homemade, all simple, and all for you! Click here to learn more about me!