Mango Dessert Cups – Easy & No Bake

Mix the crushed biscuits with melted butter until well combined.

Press the mixture evenly into the bottoms of serving glasses or dessert cups to form a firm base.

Make the Mango Cream:

In a bowl, whip the cream with sugar until soft peaks form.

Gently fold in 150 g of mango pulp until fully incorporated, creating a smooth mango cream.

Assemble the Cups:

Spoon or pipe the mango cream over the biscuit base in each cup.

Smooth the top and add the remaining 200 g of mango pulp as a vibrant mango layer or swirl for a marbled effect.

Chill:

Refrigerate the dessert cups for at least 1–2 hours to set and enhance flavors.

Serve:

Optionally, garnish with fresh mango cubes, mint leaves, or a sprinkle of crushed biscuits before serving.

Tips & Variations:

Swap digestive biscuits with graham crackers for a slightly different flavor.

Add a few drops of lime juice to the mango pulp for a tangy twist.

For an indulgent version, drizzle a bit of caramel or chocolate sauce on top.

Enjoy your no-bake tropical delight!