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Giving is always in season. Make someone's day
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Mango Dessert Cups

These mango dessert cups are the tropical treat we all need in the spring.

Fresh, ripe mango puréed then topped with a layer of silky smooth cream cheese, topped with toasted coconut flakes and lime for a delightfully tropical dessert.

I like serving these at Easter. The bright yellow of the mango and white of the cream cheese make these look like egg cups instead of the fresh fruit and creaminess of the cream cheese. It's also quite simple to make.

The combination of fruit and cream cheese make these taste a bit like a cheese cake. If serving in the autumn, I swap the coconut and lime for graham cracker crumbs for an upside-down cheese cake cup.

To make these sugar-free, swap the confectioners sugar with another sweetener of choice, like baking monk fruit, which can be swapped at equal amounts. Other sweeteners may require a reduction in amount to achieve the same flavour.

These are suitable for ovo-lacto vegetarians and are gluten-free.



(Makes 4 servings)

  • 3 ripe mangos, puréed

  • 1 brick (250g) light cream cheese

  • 1/4 cup confectioners sugar

  • 1 teaspoon pure vanilla extract

  • 1/3 cup coconut flakes, toasted

  • zest of 1 lime



Using a high-powered blender, purée the flesh of the mangos then equally distribute across three dessert glasses. set aside.

In a medium mixing bowl, add the cream cheese, sugar, and pure vanilla extract. Using a hand blender, blend until smooth. Distribute cream cheese mixture evenly between the dessert glasses as a layer on top of the puréed mango. Set aside.

In a skillet over medium-high heat, add the coconut flakes. Cook, stirring often, until the edges of the coconut flakes begin to brown. Remove from heat and transfer into a bowl to cool for a few minutes. Once cool enough to handle, sprinkle across the dessert glasses.

Grate a little lime zest over each glass and serve.


Nutritional Information Per Serving:

total calories = 300 | total fat = 17.02g | saturated fat = 11.34g | cholesterol = 0mg | sodium = 281.84mg | net carbohydrates = 30.02g | dietary fibre = 2.68g | sugars = 27.81g | protein = 7.48g

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