Mango Dessert Cups. No bake dessert that will melt in your mouth. Easy and Yummy.
Mango Dessert Cups. No bake dessert that will melt in your mouth. Easy and Yummy. is a easy International recipe that serves 7. 180 calories per serving. Recipe by Easy & Yummy on YouTube.
Prep: 30 min | Cook: 10 min | Total: 50 min
Cost: $22.78 total, $3.25 per serving
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
Blend Mango Puree
Place 200 g of chopped ripe mango in a blender, add 2 tbsp sugar, and blend until completely smooth.
Time: PT5M
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
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
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
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
Crumble the Cake
Break the 100 g vanilla/madeira cake into fine crumbs and set aside in a small bowl.
Time: PT5M
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
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
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
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
Dietary info: Vegetarian, Contains dairy, Contains gluten
Allergens: Milk, Cream, Gluten
Ingredient Substitutions
- Instead of Fresh Mango: Canned mango puree (unsweetened), Frozen mango chunks (thawed)
- Instead of Granulated Sugar: Honey (adjust amount), Maple syrup (adjust amount)
- Instead of Cornstarch: Arrowroot powder, All‑purpose flour (use double amount)
- Instead of Whole Milk: Almond milk (will change flavor), Soy milk
- Instead of Vanilla Cake or Madeira Pound Cake: Store‑bought sponge cake, Plain butter cake
- Instead of Heavy Whipping Cream: Cold double‑cream, Coconut cream (non‑dairy, will change flavor)
- Instead of Fine‑Mesh Sieve: Small strainer
Equipment Needed
- Blender
- Saucepan
- Whisk
- Mixing Bowl
- Measuring Spoons
- Measuring Cup
- Piping Bag with 1B Tip (optional)
- 160 ml Cups (or ramekins)
- Spatula
Critical Steps — Do Not Skip
- Add sugar to mango puree to prevent curdling
- Sift cornstarch and whisk milk mixture to avoid lumps
- Cook mixture until it reaches a gentle boil and thickens
- Whip cream to stiff peaks for proper texture
- Fold mango puree gently to keep the cream airy
- Refrigerate for at least 1 hour for set texture
Chef Tips from the Video
- Use the ripest, fragrant mangoes for maximum natural sweetness.
- For extra crunch, toast the cake crumbs lightly in a dry skillet before adding.
- A light dusting of powdered sugar on top adds a pretty finish.
Troubleshooting
Pudding does not thicken.
Return the mixture to medium heat and whisk continuously for another 2‑3 minutes; ensure the cornstarch was fully dissolved and the mixture reaches a gentle boil.
Whipped cream turns grainy or separates.
Make sure the cream and bowl are thoroughly chilled before whipping; stop whisking as soon as stiff peaks form.
Mango puree curdles when added to milk.
Add the 2 tbsp sugar to the mango puree before mixing with milk; the sugar stabilizes the mixture.
Storage
Refrigerator: Store in an airtight container for up to 3 days.
Freezer: Not recommended; whipped cream may separate.
Room temperature: Do not leave out longer than 2 hours.
Make-Ahead Tips
- Prepare the mango‑milk pudding a day ahead and keep it refrigerated; re‑whisk briefly before assembling.
- Whipped mango cream can be made 12 hours in advance and stored in a sealed container.
Frequently Asked Questions
What is the cultural significance and history of mango‑based desserts in Indian and Southeast Asian cuisine?
Mangoes have long been celebrated in Indian and Southeast Asian cultures as a symbol of summer and hospitality. Traditional desserts like aamras, mango kulfi, and mango lassi showcase the fruit’s natural sweetness, and modern adaptations such as mango mousse or mango cream cups blend these traditions with Western techniques.
What are the traditional regional variations of mango desserts in Indian cuisine?
In North India, mango is often pureed and mixed with milk to make aamras or mango shrikhand. South Indian cuisine features mango pachadi, a sweet‑sour relish. In the Caribbean, mango is blended into ice creams and sorbets, while in the Philippines, mango float layers graham crackers with whipped cream.
How is mango cream traditionally served in Indian festivals?
During summer festivals like Rath Yatra or regional mango festivals, mango‑based sweets are served chilled in small bowls or glasses, often garnished with pistachios, cardamom, or rose water to enhance aroma and presentation.
What occasions or celebrations is mango cream cups associated with in modern fusion cuisine?
Mango cream cups are popular at summer brunches, birthday parties, and tea‑time gatherings because they are quick to assemble, visually appealing, and highlight seasonal mangoes without requiring baking.
What authentic ingredients are essential for a traditional mango‑milk pudding?
Traditional versions rely on ripe mango puree, whole milk, a thickening agent such as cornstarch or rice flour, and a modest amount of sugar. Optional flavorings include cardamom or rose water, which are common in South Asian desserts.
What other Indian desserts pair well with mango cream cups?
Mango cream cups complement spiced shortbread (nankhatai), coconut laddus, or a simple pistachio‑garnished kulfi, offering contrasting textures and complementary mango flavors.
How does the Easy & Yummy YouTube channel specialize in cooking content?
The Easy & Yummy channel focuses on quick, approachable home‑cooking recipes that require minimal equipment and use everyday ingredients, often highlighting seasonal fruits and simple techniques for busy cooks.
What makes mango cream cups special in the context of fusion desserts?
They combine a classic Indian mango‑milk pudding with Western whipped‑cream and cake crumble techniques, creating a layered texture that feels both familiar and novel, perfect for modern palates seeking light yet indulgent sweets.
What are the most common mistakes to avoid when making mango cream cups?
Common errors include forgetting to add sugar to the mango puree (which can cause curdling), not whisking the cornstarch fully (resulting in lumps), over‑whipping the cream (turning it into butter), and assembling the cups before the pudding has cooled enough to set.
Why does this recipe use cornstarch instead of flour to thicken the mango‑milk mixture?
Cornstarch provides a clear, glossy thickening without adding a floury taste, preserving the bright mango flavor and giving the pudding a smooth, custard‑like texture that a flour‑based roux would not achieve.
Last updated: August 19, 2026
