My daughter saw these mango dessert cups on YouTube and asked me to make them. I am always up for trying new recipes and I love desserts. 🙂 These are pretty easy as the only cooked element is the custard and it is just a simple mango puree cooked with cornstarch to thicken it. If I made these again, I’d probably use egg to thicken the custard because I prefer that, but I did love how easy these were.
The bottom layer of the dessert is the custard. You can either puree fresh mango or use frozen mango puree for that part. I used fresh mango. It is pureed with a little sugar, then cooked briefly with cornstarch to thicken it up. The next layer is cake crumbs. You could use homemade cake for this, but we were going for quick and easy, so I used store bought pound cake. Pound cake is a good choice here because it doesn’t get too soggy in contact with the custard.
After that the cake is topped with chopped fresh mango. You definitely want nice ripe, fresh mango here because most of the flavor comes from that. Then you make some whipped cream, fold in a little mango puree you saved and pipe it on top. These didn’t take long to make and they were fresh and tasty and look pretty.
Mango Dessert Cups
For the custard:
- 200 g chopped fresh mango or puree about a cup and 1/3
- 2 tbsp sugar
- 4 tbsp cornstarch
For the cake:
- 1/4 of a vanilla pound cake crumbled, or about 2 cups
For the mango layer:
- 2 fresh, ripe mangoes peeled and cut into pieces
For the cream:
- 1 cup whipping cream
- 1/4 cup mango puree
- 2 tbsp powdered sugar
- 1 tsp vanilla
- Puree the 200g mango and sugar very well. Add to a sauce pan and whisk in the cornstarch. Whisk over medium heat until it reaches the boiling point and thickens up. Portion into your serving glasses, reserving 1/4 cup for the whipped cream. If you are using glass serving dishes like I did, allow the custard to cool down quite a bit before putting into the glasses to avoid shattering the glass. Place into the fridge to fully cool.
- Add the crumbled cake on top of the custard, then add the chopped mango.
- Whip the cream, vanilla, puree and sugar until medium stiff peaks. Use a piping bag and tip to pipe the cream over the mango. Store in the fridge until ready to eat.