Mango Dessert Cups. No bake dessert that will melt in your mouth. Easy and Yummy.

Ingredients

• 300 g Fresh Mango (ripe, peeled and chopped; 200 g for puree, 100 g for topping)
• 6 tbsp Granulated Sugar (divided: 2 tbsp for mango puree, 2 tbsp for milk mixture, 2 tbsp for whipped cream)
• 4 tbsp Cornstarch (for thickening the mango‑milk mixture)
• 300 ml Whole Milk (use fresh milk; add a little first to avoid lumps)
• 100 g Vanilla Cake or Madeira Pound Cake (crumbled; can use any plain sponge or pound cake)
• 200 ml Heavy Whipping Cream (minimum 33 % fat, chilled)
• 1 Fine‑Mesh Sieve (optional, for sifting cornstarch)

Instructions

1. Blend Mango Puree

   Place 200 g of chopped ripe mango in a blender, add 2 tbsp sugar, and blend until completely smooth.

   Time: PT5M

2. Reserve Portion of Puree

   Spoon out 50 g (about 1/4 cup) of the mango puree and set aside for the whipped‑cream layer.

   Time: PT1M

3. Combine Sugar, Cornstarch, and Milk

   In a saucepan, whisk together 2 tbsp sugar and 4 tbsp cornstarch. Add a splash (≈50 ml) of the milk and whisk until smooth, then gradually add the remaining milk.

   Time: PT3M

4. Cook Mango‑Milk Mixture

   Stir in the remaining 150 g mango puree, place the saucepan over medium heat, and continuously whisk until the mixture comes to a gentle boil and thickens (about 5‑7 minutes).

   Time: PT7M

   Temperature: Medium heat

5. Cool the Mixture

   Remove the pan from heat and let the mango‑milk pudding cool to room temperature, stirring occasionally to avoid a skin forming.

   Time: PT15M

6. Crumble the Cake

   Break the 100 g vanilla/madeira cake into fine crumbs and set aside in a small bowl.

   Time: PT5M

7. Whip the Cream

   In a chilled mixing bowl, pour 200 ml heavy cream, add 2 tbsp sugar, and whisk (or use an electric mixer) until stiff peaks form.

   Time: PT5M

8. Fold Mango Puree into Whipped Cream

   Gently fold the reserved 50 g mango puree into the whipped cream until just combined, preserving the airy texture.

   Time: PT2M

9. Assemble the Cups

   Divide the cooled mango‑milk pudding evenly among the 7 cups (about 30 ml each). Top each with a layer of cake crumbs, a spoonful of mango cubes (100 g finely chopped mango), and finish with a swirl of the mango‑whipped‑cream mixture. Smooth the surface with a piping bag or spoon.

   Time: PT5M

10. Chill Before Serving

    Refrigerate the assembled cups for at least 1 hour before serving.

    Time: PT60M

Nutrition Facts

Calories

180

Protein

2 g

Carbohydrates

30 g

Fat

6 g

Fiber

1 g