Mango Dessert Cups

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

To make the filling, I recommend using a hand-held electric mixer or a stand mixer fitted with a whisk attachment.

1. In a medium bowl, stir together graham cracker crumbs and melted butter.
2. 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.
3. In a large bowl, cream together cream cheese and sweetened condensed milk until combined and smooth.
4. Add the lemon juice and mango puree and mix until combined.
5. Add in the heavy whipping cream and whip on medium-high speed until light and fluffy.
6. Fill a piping bag with the mango mousse mixture and pipe it into the cups until about 3/4 full.
7. Top each dessert cup with finely diced fresh mango cubes.
8. Seal the cups with a lid and chill. The cups can be served immediately or stored in the fridge for 2 to 3 days.

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Mango Dessert Cups

Prep Time 45 minutes mins

Yield: 28 cups

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These mango dessert cups are a fun, refreshing, no bake treat! The cups are made with a graham cracker crust, creamy mango filling, and 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!

Equipment

• 28 2-ounce plastic cups
• Electric hand mixer

Ingredients 

1x2x3x

Graham Cracker Crust

• ▢ 2 cups (168 g) graham cracker crumbs
• ▢ ¼ cup (57 g) unsalted butter melted

Mango Filling

• ▢ 8 oz (227 g) cream cheese room temperature
• ▢ 14 oz (397 g) sweetened condensed milk
• ▢ 1 tbsp (1 tbsp) lemon juice
• ▢ 1 cup (255 g) mango puree fresh or frozen (thawed) mango
• ▢ 1 cup (237 ml) heavy cream

Additional Ingredients

• ▢ ¾ cup (124 g) finely diced mango for garnish

Instructions

• 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.

Notes

Mango dessert cups can be stored in the refrigerator for 2 to 3 days. Serve chilled.

Metric conversions are calculated automatically. I cannot guarantee the accuracy of this information.

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About Courtney

Baker | 80s Lover | Cookbook Author

Courtney is a self-taught home baker and cookbook author of “Girls Just Wanna Bake Cupcakes”. She loves to create new and unique recipes while simultaneously listening to 80s music.

Meet Courtney