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Mango Dessert Cups
Yield: 28 cups
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
Ingredients
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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