Description
Mango Coconut Whip Cups are a refreshing and luscious tropical dessert featuring creamy mango puree layered with fluffy coconut-infused whipped cream. This no-bake treat combines the sweetness of ripe mangoes with the rich flavors of coconut milk and whipped cream, garnished with toasted shredded coconut and fresh mint for a delightful finish. Perfect for warm days or anytime you crave a light yet indulgent dessert.
Ingredients
Scale
Mango Puree
- 2 cups ripe mango chunks, fresh or frozen
- 1 tablespoon fresh lime juice
Coconut Whip
- 1 cup full-fat coconut milk, chilled
- ½ cup heavy whipping cream
- ¼ cup powdered sugar
- 1 teaspoon vanilla extract
Garnish
- ¼ cup shredded coconut, toasted
- Fresh mint leaves (optional)
Instructions
- Prepare Mango Puree: If using frozen mango chunks, allow them to thaw slightly. Place the mango chunks and fresh lime juice into a blender or food processor and puree until smooth and creamy, ensuring no large pieces remain.
- Whip Cream Mixture: In a separate chilled bowl, whisk the heavy whipping cream together with powdered sugar and vanilla extract until soft peaks form. Gently fold in the chilled coconut milk, combining carefully to maintain a light, fluffy texture.
- Assemble the Cups: Spoon or pipe alternating layers of mango puree and the coconut whipped cream into serving cups, creating beautiful layered effects.
- Add Garnish: Sprinkle toasted shredded coconut on top of each cup and optionally garnish with fresh mint leaves for added flavor and visual appeal.
- Chill Before Serving: Refrigerate the assembled cups for at least 30 minutes to allow flavors to meld and achieve the best creamy texture before serving.
Notes
- For a dairy-free version, substitute the heavy whipping cream with whipped coconut cream.
- Adjust the amount of powdered sugar based on the sweetness and ripeness of the mangoes.
- Freeze the assembled cups briefly for a semi-frozen, ice cream-like texture perfect for hot days.
