Mangosteen Recipes


1st Recipe: Mangosteen Yogurt Panna Cotta

(Serves 4)




ü  4oz mangosteen puree

ü  8oz heavy cream

ü  6 oz plain yogurt

ü  1/2 cup sugar

ü  1 tsp lime zest

ü  1/2 tsp vanilla extract

ü  3 gelatin sheets




  •  Soak the gelatin sheets in cold water for 2-3 minutes until softened, then squzze water.
  •  In a bowl, whisk together the yogurt, mangosteen puree, cream, lime zest, vanilla, and sugar until smooth.
  •  Strain the mixture through a fine sieve.
  •  In a small pan melt the gelatin over low heat, and stir in the sugar and vanilla.
  •  Whisk the gelatin mixture thoroughly into the yogurt mixture.
  •  Pour the mixture into 4 glasses and chill until firm.



Thank you: the View from the Bay



2nd Recipe: Mangosteen and lime sorbet Recipe




ü  2 mangosteens, halved, segments removed and shells reserved

ü  1 lime, juiced

ü  ½ cup caster sugar

ü  1 egg white

ü  4 ice cubes



  • Combine all ingredients in a blender, a blendr until smooth.
  • Pour mixture into shallow tray, place in freezer for 15-20 minutes or until set.
  • Scoop mixture into mangosteen shells.
  • Serve immediately.


Thank you: Ready Steady Cook


3rd Recipe: Mangosteen Mousse

(8 cups)

ü  1 envelope (1/4 ounce) unflavored gelatin

ü  2 cups Mangosteen Puree

ü  1 1/2 cups chilled heavy cream

ü  1/3 cup sugar

ü  pinch of salt

ü  1/2 tsp vanilla extract


  • In a medium saucepan, combine gelatin with ¼ cup of the mangosteen juice. Stir to soften, about 1 minute
  • Cook over low heat 1 to 2 minutes until gelatin dissolves. Add Mangosteen Puree and cook, stirring, over medium heat for 5 minutes.
  • Remove mixture from heat and set aside to cool completely. 
  • In a large bowl, beat the cream, sugar, and salt until the mixture holds stiff peaks.
  • Whisk in vanilla extract.
  • Whisk about ½ cup of the cream mixture into the cooled mangosteen mixture until fully incorporated.
  • Add about a quarter of the mangosteen mixture to the whipped cream, whisking until fully incorporated.
  • Repeat 3 more times until all of the mangosteen mixture has been incorporated into the cream.
  • Spoon mixture into small individual serving dishes and chill until set, at least 2 hours. Makes about 8 cups.




4th Recipe: Sweet and Savory Mangosteen-Lime Glaze

(1 cup)

It is well suit with grilled pork chops, fish, poultry, or steak as well.


ü  2 cups Mangosteen Puree

ü  ¼ cup soy sauce

ü  2 tablespoons rice vinegar

ü  1 tablespoons (packed) brown sugar

ü  Juice of half a lime


  • Place Mangosteen Puree, soy sauce, rice vinegar, and brown sugar in a medium saucepan and bring to a boil over medium high heat.
  • Reduce heat to low and cook, stirring occasionally, until mixture has reduced by half and reached a syrupy consistency, about 35 to 40 minutes.
  • Glaze can be made up to 2 days ahead and kept, covered, in the refrigerator until ready to use. 
  • To serve glaze, bring to a simmer over medium heat. Just before serving, stir in lime juice. 
  • Serve glaze drizzled over grilled or seared meat, fish, or poultry. 



5th Recipe: Mangosteen Jelly



ü  200 g  Gelatin powder

ü  100 g  sugar

ü  1 cup  water

ü  100 g  flesh of mangosteen

ü  100 ml  green artificual flavoured syrup


  • In a bowl mix the gelatin powder and sugar into wather and sugar into water. Stir over heat until dissolved. Add the green artificial flaboured syrup
  • Arrange mangosteen flesh into the moulds.
  • Refrigerate for 5 minutes or until firm. 
  • Remove from mould and serve. 
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