Mango dessert cups are a fun, refreshing, no bake treat! The cups are made with a graham cracker crust, creamy mango filling, and a bit of fresh mango. Best part is, no oven required! If you are looking for a dessert cup recipe with a tropical twist, this is the one to try!
Ingredients for Mango Dessert Cups
- Graham crackers – Finely ground. About one and a half sleeves of graham crackers to make two cups.
- Unsalted butter – Melted.
- Cream cheese – Room temperature.
- Sweetened condensed milk – 14-ounce can.
- Lemon juice – Fresh squeezed lemon juice brightens the flavor of the mango filling.
- Mango – Use fresh or frozen (thawed) mango. Puree in a food processor or blender until it is smooth.
- Heavy cream – Helps the mango filling whip up to be light and fluffy.
How to Make Mango Dessert Cups
- In a medium bowl, stir together graham cracker crumbs and melted butter.
- Portion the crumbs into 28 2-ounce plastic cups. Use one of the plastic cups to press the crumbs into the bottom of the individual cups.
- In a large bowl, cream together cream cheese and sweetened condensed milk until combined and smooth.
- Add the lemon juice and mango puree and mix until combined.
- Add in the heavy whipping cream and whip on medium-high speed until light and fluffy.
- Fill a piping bag with the mango mousse mixture and pipe it into the cups until about 3/4 full.
- Top each dessert cup with finely diced fresh mango cubes.
- Seal the cups with a lid and chill. The cups can be served immediately or stored in the fridge for 2 to 3 days.
Mango Dessert Cups Recipe Tips
The plastic cups with lids can be found on Amazon or at your local party supply store. This recipe makes approximately 28 2-ounce cups. This is an estimation. You may have a few more or a few less depending on how much filling you pipe into the cups!
Graham cracker crumbs
Use a food processor to make the graham cracker crumbs. Be sure the crumbs are very fine for best results!
Use fresh or frozen mango! I prefer to go with fresh to make sure that it is very sweet and ripe. Puree the mango in a food processor until it is very smooth for the best texture for the filling.
Storing and serving
These dessert cups can be stored in the refrigerator for about 2 to 3 days. I love serving these dessert cups right out of a cooler at parties or picnics! The dessert cups can stand out at room temperature for about an hour.
Mango Dessert Cups
- 28 2-ounce plastic cups
- Electric hand mixer
Graham Cracker Crust
- 2 cups graham cracker crumbs
- ¼ cup unsalted butter melted
- 8 oz cream cheese room temperature
- 14 oz sweetened condensed milk
- 1 tbsp lemon juice
- 1 cup mango puree fresh or frozen (thawed) mango
- 1 cup heavy cream
- ¾ cup finely diced mango for garnish
- In a small bowl, combine graham cracker crumbs and melted butter. Mix to combine.
- Portion the crumbs into 28 2-ounce plastic cups using a small cookie scoop or spoon. Use one of the plastic cups to press the crumbs into the bottom of the cup.
- In a large mixing bowl, cream together cream cheese and sweetened condensed milk until smooth. Add in the lemon juice and mango puree and mix until combined.
- Pour in heavy whipping cream and whip on medium-high speed until light and fluffy. The filling will have a soft consistency, but will firm up after chilling.
- Fill a piping bag with the mango mixture. Pipe into the cups until about 3/4 full. Add finely diced mango.
- Seal the cups with a lid and chill. The cups can be served immediately or stored in the refrigerator for 2 to 3 days.