No-Bake Mango Mousse Cups

No-Bake Mango Mousse Cups are light, refreshing layered desserts that combine a buttery biscuit base, a smooth cream cheese and whipped cream layer, and a silky mango mousse topping. These elegant tropical treats are perfect for hot summer days or any occasion that calls for a fruity and visually appealing dessert.

Why You’ll Love This Recipe

These mousse cups are effortless to prepare, require no baking, and deliver a perfect balance of textures—from the crunch of the biscuit base to the airy mousse and vibrant mango glaze. They’re make-ahead friendly, customizable, and ideal for entertaining. With fresh, sunny flavors and an elegant finish, they’re as beautiful as they are delicious.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Base:

• 150g digestive biscuits (or graham crackers), crushed
• 60g unsalted butter, melted

For the Cream Layer:

• 200ml heavy cream, chilled
• 150g cream cheese, softened
• 50g powdered sugar
• 1 tsp vanilla extract

For the Mango Mousse:

• 250g ripe mango pulp (fresh or canned)
• 50g sugar (adjust to taste)
• 5g gelatin (or 1½ tsp agar-agar powder)
• 2 tbsp water (for blooming gelatin)

For the Mango Glaze (optional):

• 100g mango pulp
• 1 tsp lemon juice
• 1 tsp sugar

directions

1. Prepare the Base:
   Mix crushed biscuits with melted butter until combined. Press the mixture firmly into silicone molds or dessert rings. Refrigerate for 15 minutes to set.
2. Cream Layer:
   Whip chilled heavy cream to soft peaks. In another bowl, beat cream cheese, powdered sugar, and vanilla extract until smooth and creamy. Gently fold in the whipped cream. Spoon the cream mixture over the chilled base and smooth the top. Refrigerate for 30 minutes.
3. Mango Mousse Layer:
   Bloom gelatin in water for 5–10 minutes. In a saucepan, warm mango pulp and sugar over low heat. Stir in the bloomed gelatin until completely dissolved. Allow the mixture to cool slightly, then gently pour over the cream layer. Chill for at least 2 hours until fully set.
4. Optional Mango Glaze:
   Blend mango pulp, lemon juice, and sugar until smooth. Spread a thin layer over the set mousse cups. Chill again before serving.
5. Finishing Touches:
   Carefully unmold the mousse cups. Garnish with fresh mint leaves or mango slices for a decorative finish.

Servings and timing

Servings: 6 servings
Prep Time: 25 minutes
Chill Time: 2 hours 30 minutes
Total Time: 2 hours 55 minutes
Calories: Approximately 240 kcal per serving

Variations

• Vegan Version: Use plant-based cream and cream cheese along with agar-agar instead of gelatin.
• Coconut Twist: Add a tablespoon of coconut cream to the mousse for a tropical flair.
• Layered Fruit Mousse: Combine mango with other fruits like passionfruit or pineapple for a multi-layered dessert.
• Crunchy Base: Mix in chopped nuts or shredded coconut with the biscuit crumbs for added texture.
• Mini Versions: Make these in shot glasses or mini cups for party-sized portions.

storage/reheating

Store the mousse cups in an airtight container in the refrigerator for up to 3 days. Since this is a chilled dessert, reheating is not necessary. If using gelatin, avoid leaving the mousse out at room temperature for too long, especially in warm weather. Freezing is not recommended as it may alter the texture.

FAQs

Can I use canned mango pulp?

Yes, canned mango pulp works well and provides a consistent flavor and texture. Just ensure it’s pure mango and not overly sweetened.

What’s a good substitute for digestive biscuits?

Graham crackers, vanilla wafers, or any neutral tea biscuit can be used as a substitute.

How do I know if the mousse is set?

The top should feel firm to the touch and jiggle slightly but not be liquid. It typically sets fully after 2 hours of refrigeration.

Can I use agar-agar instead of gelatin?

Yes, use 1½ tsp of agar-agar powder as a vegetarian alternative. Dissolve it in warm water and cook it briefly to activate before mixing.

Is this dessert egg-free?

Yes, this recipe does not contain eggs, making it suitable for eggless diets.

Can I skip the glaze layer?

Absolutely. The glaze is optional and mostly for appearance and added mango flavor.

How far in advance can I make these?

You can make them up to 24 hours in advance. Store them in the fridge until ready to serve.

Can I use low-fat cream cheese or whipped topping?

Yes, but the texture may be lighter and slightly less rich. Full-fat ingredients give the best structure and flavor.

What kind of molds work best?

Silicone molds are easiest for unmolding. You can also use ramekins or clear dessert cups.

Can I freeze mango mousse?

Freezing is not recommended as it can affect the texture and cause the mousse to weep once thawed.

Conclusion

No-Bake Mango Mousse Cups are a delightful combination of creamy richness and fruity freshness. With their layered textures and tropical flavor, these make-ahead desserts are both practical and impressive. Ideal for warm weather and festive occasions, they’re sure to become a favorite addition to your summer dessert collection.

No-Bake Mango Mousse Cups

Print Recipe

Pin Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Light and creamy no-bake mango mousse cups featuring a buttery biscuit base, smooth cream cheese layer, and refreshing mango mousse topped with a mango glaze—ideal for summer or elegant gatherings.

• Author: Mari
• Prep Time: 25 minutes
• Cook Time: 0 minutes
• Total Time: 2 hours 55 minutes
• Yield: 6 servings 1x
• Category: Dessert
• Method: No-Bake
• Cuisine: Fusion
• Diet: Vegetarian

Ingredients

Units MUS Scale 1x2x3x

• 150g digestive biscuits (or graham crackers), crushed
• 60g unsalted butter, melted
• 200ml heavy cream, chilled
• 150g cream cheese, softened
• 50g powdered sugar
• 1 tsp vanilla extract
• 250g ripe mango pulp (fresh or canned)
• 50g sugar (adjust to taste)
• 5g gelatin (or 1 1/2 tsp agar-agar powder)
• 2 tbsp water (for blooming gelatin)
• 100g mango pulp (for glaze, optional)
• 1 tsp lemon juice
• 1 tsp sugar (for glaze)

Cook Mode Prevent your screen from going dark

Instructions

1. Combine crushed biscuits and melted butter. Press into silicone molds or dessert rings. Chill for 15 minutes.
2. Whip the heavy cream to soft peaks.
3. In a separate bowl, beat cream cheese, powdered sugar, and vanilla until smooth. Fold in the whipped cream.
4. Spoon the cream layer over the chilled base and smooth the top. Refrigerate for 30 minutes.
5. Bloom gelatin in water for 5–10 minutes.
6. Warm mango pulp and sugar in a saucepan. Stir in bloomed gelatin until dissolved. Cool slightly.
7. Pour mango mousse layer over the cream layer. Chill for 2 hours or until set.
8. (Optional) Blend mango pulp, lemon juice, and sugar for glaze. Spread a thin layer over each mousse. Chill again until set.
9. Remove mousse cups from molds and garnish with fresh mint or mango slices before serving.

Notes

• Use agar-agar for a vegetarian version.
• Adjust sugar based on mango sweetness.
• Chill thoroughly between layers for clean results.
• Great make-ahead dessert for summer entertaining.

Nutrition

• Serving Size: 1 cup
• Calories: 240 kcal
• Sugar: 18 g
• Sodium: 90 mg
• Fat: 16 g
• Saturated Fat: 10 g
• Unsaturated Fat: 5 g
• Trans Fat: 0 g
• Carbohydrates: 22 g
• Fiber: 1 g
• Protein: 3 g
• Cholesterol: 45 mg