Description

This Mango Cream Dessert is a tropical, no-bake treat featuring sweet mango puree layered with fluffy whipped cream and optional graham cracker crumble. Perfect for summer gatherings or a light, refreshing finish to any meal, it’s easy to prepare, visually stunning, and irresistibly delicious.

Ingredients

For the Mango Puree:

3 large ripe mangoes (about 2 lbs), peeled and cubed

2 tbsp granulated sugar (adjust to taste)

1 tbsp fresh lemon juice

For the Whipped Cream:

2 cups cold heavy cream

½ cup powdered sugar, sifted

1 tsp vanilla extract

¼ tsp almond extract (optional)

For the Graham Cracker Crumble:

1½ cups graham cracker crumbs (about 12 crackers)

6 tbsp unsalted butter, melted

2 tbsp granulated sugar

¼ tsp ground cinnamon (optional)

For Garnish:

Fresh mango slices or cubes

Mint sprigs

Toasted coconut flakes (optional)

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Instructions

Prepare Mango Puree – Blend mango cubes with sugar and lemon juice until smooth. Adjust sweetness if needed. Chill 30 minutes.
Chill Equipment – Freeze mixing bowl and beaters for 15–20 minutes.
Whip Cream – Beat heavy cream, powdered sugar, vanilla, and almond extract (if using) until stiff peaks form.
Make Crumble – Mix graham cracker crumbs, melted butter, sugar, and cinnamon. Optionally, bake at 350°F (175°C) for 5–7 minutes until golden; cool completely.
Assemble – In serving glasses or trifle dish, layer crumble, mango puree, and whipped cream. Repeat if desired.
Garnish – Top with mango slices, mint, and coconut flakes. Chill at least 30 minutes before serving.

Notes

Use thawed frozen mango if fresh isn’t available.
For a vegan version, use coconut cream and maple syrup.
Add pineapple or passion fruit to the puree for a tropical twist.
Skip crumble for a lighter option.

Prep Time: 25 minutes
Cook Time: 7 minutes
Category: Dessert
Method: No-Cook
Cuisine: American