A luscious layered dessert featuring silky mango purée and creamy white chocolate mousse, served in elegant cups for a refreshing, luxurious treat.
Why You’ll Love This Recipe
This dessert strikes the perfect balance between fruity brightness and velvety sweetness. It’s simple to prepare, requires no baking, and looks stunning when served. Each spoonful blends smooth mango with airy white chocolate cream, creating a refreshing yet decadent experience. Ideal for gatherings, Ramadan nights, Eid tables, or any time you want an easy dessert that tastes sophisticated.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 tablespoons sugar (optional, depending on mango sweetness)
2 teaspoons fresh lemon juice
1 tablespoon cornstarch
2 tablespoons water (to mix with cornstarch)
For the White Chocolate Velvet Cream:
1 cup heavy whipping cream, chilled
150 g white chocolate, finely chopped
1 teaspoon vanilla extract
120 g cream cheese, softened
For Garnish (optional):
Fresh mango cubes
White chocolate shavings
Mint leaves
Directions
In a small bowl, mix cornstarch with water until smooth.
Place mango purée, sugar, and lemon juice in a saucepan over medium heat. Once warm, stir in the cornstarch mixture.
Cook for 3–4 minutes until the mixture thickens slightly. Remove from heat and let it cool completely.
For the white chocolate velvet cream, melt the white chocolate gently over a double boiler or in the microwave using short intervals. Allow it to cool to room temperature.
In a mixing bowl, beat the cream cheese until smooth. Add the melted white chocolate and vanilla; mix until creamy.
In a separate bowl, whip the cold heavy cream to soft peaks.
Fold the whipped cream gently into the white chocolate mixture until smooth and airy.
Assemble the cups by adding a layer of mango mixture, followed by a layer of white chocolate velvet cream. Repeat if you want two layers of each.
Chill the cups for at least 2 hours before serving.
Garnish with mango cubes, white chocolate shavings, or mint leaves before serving.
Servings and timing
This recipe makes 6 cups.
Preparation time: 20 minutes
Chilling time: 2 hours
Total time: 2 hours 20 minutes
Variations
Add a thin layer of crushed digestive biscuits mixed with butter to create a cheesecake-style base.
Substitute part of the mango with passion fruit for a tangier twist.
For a lighter version, replace half of the cream cheese with Greek yogurt.
Add a hint of cardamom or saffron to the mango layer for a fragrant Middle Eastern touch.
Storage/Reheating
Store the cups covered in the refrigerator for up to 3 days.
Do not freeze, as the mousse texture may separate.
Serve chilled straight from the fridge.
No reheating is needed since this is a cold dessert.
FAQs
Can I use canned mango pulp for this recipe?
Yes, as long as it is good quality and not overly sweet.
Can I make this dessert ahead of time?
Yes, it can be prepared 24 hours in advance and kept chilled.
Can I replace white chocolate with milk or dark chocolate?
White chocolate is preferred for its mild flavor; other chocolates will change the taste and color.
Is the cornstarch necessary in the mango layer?
Yes, it helps the layer set and prevents it from becoming too runny.
Can I use whipped topping instead of whipped cream?
Yes, but real whipping cream gives a richer, more natural taste.
How do I keep the white chocolate mousse from becoming grainy?
Ensure the melted white chocolate cools before mixing and avoid over-whipping.
Can I reduce the sweetness?
Yes, adjust the sugar in the mango layer and use a lower-sweetness white chocolate.
Can I use frozen mango?
Yes, thaw and drain excess liquid before blending into purée.
Can I serve this in a large dish instead of cups?
Absolutely; assemble it in a single glass dish and scoop to serve.
How can I make the layers look neat?
Use a piping bag or spoon carefully around the cup edges for clean layers.
Conclusion
Mango White Chocolate Velvet Cups deliver a refreshing yet indulgent dessert experience with minimal effort. The combination of bright mango and creamy white chocolate creates a beautiful harmony of flavors and textures, perfect for both casual and special occasions. Enjoy this elegant treat chilled and savor every silky spoonful.
A refreshing no-bake dessert featuring layers of silky mango purée and creamy white chocolate mousse, elegantly served in individual cups. Perfect for summer gatherings, Ramadan, or Eid celebrations.
Ingredients
2 cups mango purée (fresh or frozen)
2 tablespoons sugar (optional)
2 teaspoons fresh lemon juice
1 tablespoon cornstarch
2 tablespoons water
1 cup heavy whipping cream, chilled
150 g white chocolate, finely chopped
1 teaspoon vanilla extract
120 g cream cheese, softened
Fresh mango cubes (optional garnish)
White chocolate shavings (optional garnish)
Mint leaves (optional garnish)
Instructions
In a small bowl, mix cornstarch with water until smooth.
Place mango purée, sugar, and lemon juice in a saucepan over medium heat. Once warm, stir in the cornstarch mixture.
Cook for 3–4 minutes until the mixture thickens slightly. Remove from heat and let it cool completely.
Melt the white chocolate gently over a double boiler or in the microwave using short intervals. Let it cool to room temperature.
In a mixing bowl, beat the cream cheese until smooth. Add the melted white chocolate and vanilla; mix until creamy.
In a separate bowl, whip the cold heavy cream to soft peaks.
Fold the whipped cream gently into the white chocolate mixture until smooth and airy.
Assemble the cups by adding a layer of mango mixture, followed by a layer of white chocolate velvet cream. Repeat if desired.
Chill the cups for at least 2 hours before serving.
Garnish with mango cubes, white chocolate shavings, or mint leaves before serving.
Notes
Use ripe mangoes for best flavor, or high-quality frozen mango if out of season.
Adjust sugar based on mango sweetness.
Ensure white chocolate is cooled before mixing to prevent curdling.
