Mango Macadamia Fluff is a tropical no bake summer dessert you’ll swoon for! It’s a little tropical island getaway in a bowl!

When the weather gets hot I hate turning on the stove when I don’t have to. Which sucks because me and chocolate chip cookies are besties. So to make do I start busting out the no bake desserts. Fluffs, icebox cupcakes, cream pies (store bought crust, it happens). They all give me that sweet fix without the hot ass kitchen. Which is kind of great.

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This fluff is a little tropical island getaway in a bowl. The bright sweet mango and coconut are amazing together. The macadamia nuts add a little texture and crunch, but if you’re not into nuts you can totally leave them out and it’ll still be totally delicious!

So in the directions I said refrigerate for up to 4 hours. The real deal, it’s fine over night, but the marshmallows absorb at moisture from the whipped cream and everything becomes the same texture. This fluff is totally fine overnight, it’ll just get creamier. Happy desserting!

Mango Macadamia Fluff

Julie Kotzbach

Mango Macadamia Fluff is a tropical no bake summer dessert that you'll swoon for! It's a little tropical island getaway in a bowl!

5 from 2 votes

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Prep Time 7

Total Time 7

Course Dessert

Cuisine American

Servings servings

Calories 275 kcal

Ingredients

2 large mangoes peeled
1 ½ tablespoons granulated sugar
¼ cup chopped macadamia nuts
¾ cups mini marshmallows
¼ cup sweetened shredded coconut plus more for garnish

Whipped Cream:

1 cup heavy cream
2 tablespoons granulated sugar
⅛ teaspoon coconut extract optional

Instructions

Mango Puree:

Remove the pit from one mango and rough chop the fruit. Place the mango in a food processor with 1 1/2 tablespoons sugar. Puree until smooth.

Whipped Cream:

Whisk heavy cream, 2 tablespoons sugar, and coconut extract in a large mixing bowl until stiff peaks form.

Assembly:

Stir shredded coconut into the mango puree. Pour mango mixture on top of the whipped cream and fold in the puree until combined.
Pit the second mango and dice it. Add the marshmallows, macadamia nuts, and diced mango (reserve a little of the mango for garnish, if desired) to the whipped cream mixture. Fold until combined.
Portion fluff into serving bowls, garnish with shredded coconut and diced mango if desired.

Notes

You can store the fluff in an air tight container in the fridge for up to 4 hours. Past that point the marshmallows will get too soft and you'll start to loose the texture

You can totally use whipped coconut milk in place of the whipped cream if you'd like. But that's on you.

Nutrition

Calories: 275 kcalCarbohydrates: 24 gProtein: 1 gFat: 20 gSaturated Fat: 11 gCholesterol: 54 mgSodium: 30 mgPotassium: 155 mgFiber: 1 gSugar: 20 gVitamin A: 1180 IUVitamin C: 20.3 mgCalcium: 37 mgIron: 0.4 mg

All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.

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