June 18, 2024


Food & Travel Enthusiast

No-cook mango dessert recipe is a sweet end to any meal, with little to no added sugar

Mango Dessert Cups

Active time:15 mins

Total time:15 mins, plus at least 3 hours chilling time

Servings:6 (about 3 cups)

Active time:15 mins

Total time:15 mins, plus at least 3 hours chilling time

Servings:6 (about 3 cups)

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This refreshing, no-cook dessert is all about the mango, showcasing the fruit’s vibrant color, tropical flavor and inherent sweetness, while embellishing it just enough to make for an extra-special treat. Besides being simple to prepare, all the ingredients can be kept on hand in your cupboard and freezer, so it is ultraconvenient, too.

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All you need to do is blend chunks of fresh or frozen (and defrosted) mango with light coconut milk until smooth, then stir that mixture with just enough dissolved gelatin so that, once set in the refrigerator, it becomes a softly bound, creamy, puddinglike dessert. If your mango is sweet enough, you won’t need any added sugar, which is a nutritional plus, but you can always blend in a touch of honey or your sweetener of choice to taste.

Once set in individual serving cups, the pastel-colored “puddings” are topped with finely diced mango and a snow-white sprinkle of shredded coconut, beautifully announcing what’s underneath, for a fruit-focused dessert with a fun, fresh twist.

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  • 2 teaspoons unflavored gelatin
  • 1/3 cup boiling water
  • 2 cups fresh or frozen mango chunks (16 ounces/453 grams), divided (see NOTE)
  • 1 cup (240 milliliters) light coconut milk
  • Honey, to taste (optional)
  • 1/3 cup (30 grams) unsweetened shredded coconut, for garnish

In a medium bowl, cover the gelatin with the boiling water and immediately stir until it’s dissolved.

In the pitcher of a blender, combine 1 1/2 cups (12 ounces/340 grams) of the mango with the coconut milk and blend until smooth. Add honey to taste, if desired, and blend to incorporate. Add the gelatin mixture to the blender and pulse a few times to combine.

Divide the mixture among six (6- to 8-ounce) ramekins or jars. Cover and refrigerate until set, about 3 hours.

Finely dice the remaining mango. Top each cup with a sixth of the diced mango, sprinkle with the coconut and serve.

NOTE: If using frozen mango, defrost first

Per serving (about 1/2 cup)

Calories: 76; Total Fat: 3 g; Saturated Fat: 2 g; Cholesterol: 0 mg; Sodium: 4 mg; Carbohydrates: 12 g; Dietary Fiber: 1 g; Sugar: 11 g; Protein: 1 g

This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.


A previous version of this recipe listed the incorrect volume of mango chunks to be blended into the dessert.

From cookbook author and registered nutritionist Ellie Krieger.

Tested by Olga Massov; email questions to [email protected].

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