No-Bake Coconut Mango Mousse Cups
Light and airy coconut mousse layered with sweet mango purée served chilled in individual cups for a refreshing tropical dessert. This caribbean-inspired desserts ready in about 15 minutes layers large, peeled and chopped ripe mango, chilled coconut cream, powdered sugar into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 200 calories and feeds 4, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 large, peeled and chopped ripe mango
- 1 cup, chilled coconut cream
- 1/4 cup powdered sugar
- 1 tsp vanilla extract
- 1 tsp gelatin powder
- 2 tbsp cold water
- 2 tbsp, for garnish toasted shredded coconut
- 4 leaves, for garnish fresh mint leaves
Instructions
- Step 1: Place 1 large peeled and chopped mango in a blender and puree until smooth. Divide the mango purée evenly among 4 serving cups and chill in the refrigerator.
- Step 2: In a small bowl, sprinkle 1 tsp gelatin powder over 2 tbsp cold water and let bloom for 5 minutes. Then gently warm the gelatin in the microwave for 10 seconds until dissolved.
- Step 3: In a chilled mixing bowl, whip 1 cup chilled coconut cream with 1/4 cup powdered sugar and 1 tsp vanilla extract until soft peaks form.
- Step 4: Slowly pour the dissolved gelatin into the whipped coconut cream while whisking continuously to combine evenly.
- Step 5: Spoon or pipe the coconut mousse over the mango purée layers in each cup. Refrigerate for at least 2 hours until set.
- Step 6: Before serving, garnish each mousse cup with 1/2 tbsp toasted shredded coconut and 1 fresh mint leaf for a bright tropical finish.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does No-Bake Coconut Mango Mousse Cups take to make?
Total time is about 15 minutes (15 min prep + 0 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover No-Bake Coconut Mango Mousse Cups?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in No-Bake Coconut Mango Mousse Cups?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale No-Bake Coconut Mango Mousse Cups for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with No-Bake Coconut Mango Mousse Cups?
Caribbean desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
