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Mango cream dessert cups topped with fresh mango slices

Mango Cream Dessert Cups

Delightful tropical dessert cups filled with fresh mango puree, creamy whipped cream, and a crunchy graham cracker crust.
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Prep Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dessert
Cuisine: Tropical
Calories: 150
Ingredients Method Notes

Ingredients
  

For the Crust
  • 1 cup graham cracker crumbs Feel free to use crushed cookies or gluten-free crumbs if needed.
  • 4 tablespoons unsalted butter, melted Coconut oil is a delicious alternative.
For the Cream Filling
  • 2 ripe mangoes, pureed Freshness is key; use ripe mangoes for sweetness!
  • 1 cup heavy whipping cream Substitute with coconut cream for a dairy-free option.
  • 2 tablespoons powdered sugar Adjust for personal preference.
  • 1 teaspoon vanilla extract Can be switched with a splash of flavored liqueur if desired.

Method
 

Preparation
  1. In a bowl, combine graham cracker crumbs and melted butter. Press the mixture into the bottom of dessert cups to form a crust.
  2. In another bowl, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form.
  3. Gently fold the mango puree into the whipped cream until well combined.
  4. Layer the mango cream over the graham cracker crust in each cup.
  5. Refrigerate for at least 30 minutes before serving.

Notes

Serve beautifully with a sprig of mint and a drizzle of mango puree on top. Store in an airtight container in the refrigerator for up to three days. Can freeze just the mango cream filling to avoid a soggy crust.