Mango Graham Cups
Mango Graham Cups are a quick, no-bake dessert featuring layers of creamy whipped topping, crushed graham crackers, and sweet mango. Ideal for parties and gatherings, they come together effortlessly and taste even better after chilling.
Servings: 12 cups
Calories: 300kcal
Ingredients
Main Ingredients
- 3-4 large ripe mangoes, peeled and diced small Choose sweet, fragrant mangoes. Frozen mango pieces can be used if fresh are unavailable.
- 2-2.5 cups graham crackers, crushed into fine crumbs Digestive biscuits can be used as an alternative.
- 2 cups heavy cream or all-purpose cream, cold Cold cream whips faster and holds shape better.
- 1/2-2/3 cup sweetened condensed milk Adjust according to sweetness preference.
- 1 teaspoon vanilla Optional, but adds lovely flavor.
- 1 pinch salt Balances sweetness.
- 8-12 small cups clear plastic or glass cups, around 5 to 6 ounces each Mason jars can also be used.
Instructions
Make the Cream
- In a chilled bowl, whip the cold cream until slightly thick. You want a soft, fluffy texture that holds a swoop on a spoon.
- Add the condensed milk slowly and stop when it tastes just right for you.
- Beat in vanilla and a pinch of salt.
Crush the Crackers
- Put the graham crackers in a zip-top bag and roll with a rolling pin until fine, like sand. Leave a few bits for crunch if desired.
Layer the Cups
- Start with crumbs: Add 1 to 2 tablespoons of graham crumbs to each cup and press down gently.
- Add cream: Spoon 2 tablespoons of cream mixture into the cup, spreading lightly to the edges.
- Mango time: Sprinkle a generous spoonful of diced mango over the cream.
- Repeat layers: Add another layer of graham crumbs, then cream, then mango. Aim for two layers for small cups, or three for larger jars.
- Finish: Top with a few mango cubes and a sprinkle of crumbs.
Chill and Serve
- Cover the cups and refrigerate for at least 4 hours; overnight is best.
- Serve cold. For presentation, top with extra mango cubes or a mint leaf.
Notes
These cups can be made ahead of time and stored for up to 2 days in the fridge. For a dairy-free option, substitute chilled coconut cream and dairy-free condensed milk.