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–+ servings
Mango dessert cups

Mango Dessert Cups

Layered dessert with mango custard, pound cake, fresh mango and mango whipped cream
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Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Course Dessert
Servings 4 desserts

Ingredients
  

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

Instructions
 

  • 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.
Keyword Dessert
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