Mango Coconut Mousse Cups
Light and luscious mango coconut mousse cups layered with fresh mango chunks and a buttery graham cracker base — the ultimate mango dessert that comes together in under 30 minutes with no baking required.
20m
6
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Ingredients
- 2 large ripe mangoes, peeled and diced (about 2.5 cups total)
- 1 cup full-fat coconut cream, chilled overnight
- 3 tablespoons powdered sugar, divided
- 1 teaspoon pure vanilla extract
- 1 tablespoon fresh lime juice
- 1/2 teaspoon lime zest
- 1 cup graham cracker crumbs (about 8 crackers)
- 3 tablespoons unsalted butter, melted
- 1 tablespoon granulated sugar
- 1/4 teaspoon ground cardamom
- Fresh mint leaves for garnish
- Toasted shredded coconut for garnish
Instructions
- 1
Prepare the Mango Puree
Set aside about 3/4 cup of the diced mango for layering. Place the remaining mango in a blender or food processor along with 1 tablespoon of powdered sugar and the fresh lime juice. Blend until completely smooth and silky. Taste and adjust sweetness if needed. Set the mango puree aside.
- 2
Make the Graham Cracker Base
In a medium bowl, combine the graham cracker crumbs, melted butter, granulated sugar, and ground cardamom. Mix until the crumbs are evenly moistened and resemble wet sand. Divide the mixture evenly among 6 serving cups or glasses, pressing gently into the bottom to form a compact layer. Refrigerate while you prepare the mousse.
- 3
Whip the Coconut Cream
Remove the chilled coconut cream from the refrigerator. Scoop only the thick, solidified coconut cream into a large mixing bowl, discarding or saving the liquid for another use. Using a hand mixer or stand mixer fitted with the whisk attachment, beat the coconut cream on medium-high speed for 2–3 minutes until soft peaks form.
- 4
Sweeten and Flavor the Whipped Coconut Cream
Add the remaining 2 tablespoons of powdered sugar, vanilla extract, and lime zest to the whipped coconut cream. Continue beating for another 30 seconds until just combined and fluffy. Do not overbeat or the cream may deflate.
- 5
Fold in the Mango Puree
Using a rubber spatula, gently fold the mango puree into the whipped coconut cream in two additions, using slow, sweeping motions to preserve the airiness of the mousse. Fold just until the mixture is evenly combined with a beautiful golden-orange color. A few light streaks are perfectly fine.
- 6
Assemble the Mousse Cups
Remove the cups with the graham cracker base from the refrigerator. Spoon or pipe a generous layer of mango coconut mousse over each base, filling the cups about three-quarters full. Add a layer of the reserved fresh mango pieces, then top with a final dollop of mousse to cover.
- 7
Chill and Set
Cover each cup loosely with plastic wrap and refrigerate for at least 2 hours, or up to overnight, to allow the mousse to firm up and the flavors to meld together beautifully.
- 8
Garnish and Serve
Just before serving, garnish each mango mousse cup with a few pieces of fresh diced mango, a sprinkle of toasted shredded coconut, and a fresh mint leaf. Serve chilled and enjoy immediately for the best texture and flavor.
Chef's Tips
For the fluffiest mousse, chill your coconut cream can in the refrigerator for at least 12 hours (or overnight) before whipping — this ensures the fat separates and solidifies properly. Use Alphonso or Ataulfo mangoes when in season for the sweetest, creamiest puree. If your mousse seems too soft after folding, pop it in the freezer for 15 minutes before assembling the cups. These cups can be made up to 24 hours in advance, making them perfect for entertaining.
Nutrition Facts
Frequently Asked Questions
Everything you need to know about making this mango coconut mousse cups
How long does it take to make Mango Coconut Mousse Cups?
This recipe takes 2H20 minutes total time, including 20 minutes prep time and 0 minutes cooking time.
How many servings does this Mango Coconut Mousse Cups recipe make?
This recipe yields 6 servings.
What is the difficulty level of this Mango Coconut Mousse Cups recipe?
This recipe is rated as Easy difficulty level, making it perfect for beginners.
Can I make substitutions in this Mango Coconut Mousse Cups recipe?
Yes, you can make substitutions, but they may affect the final result. Common substitutions include using different types of ingredients for dietary restrictions or personal preferences.
Can I make this mango coconut mousse cups ahead of time?
Yes! You can prepare this mango coconut mousse cups up to 1 day ahead. Assemble the dish completely, cover with foil, and refrigerate. When ready to serve, bring to room temperature for 30 minutes, then bake as directed, adding an extra 10-15 minutes to the cooking time if needed.
How do I store leftover mango coconut mousse cups?
Store leftover mango coconut mousse cups covered in the refrigerator for up to 4 days. To reheat, cover with foil and warm in a 350°F oven for 15-20 minutes, or microwave individual portions for 1-2 minutes until heated through.
What side dishes go well with mango coconut mousse cups?
This mango coconut mousse cups pairs beautifully with a simple green salad, roasted vegetables like broccoli or Brussels sprouts, or crusty bread. For a complete meal, serve alongside grilled chicken or a protein of your choice.
Can I freeze mango coconut mousse cups?
Yes, this mango coconut mousse cups freezes well for up to 3 months. Wrap tightly in plastic wrap and aluminum foil, or store in freezer-safe containers. Thaw overnight in the refrigerator before reheating in the oven at 350°F until warmed through.