Mango Cheesecake Mousse Cups
These mango cheesecake mousse cups are a delicious summer treat that every member of the family will enjoy.
Ingredients
Mango Mousse
- 150 ml heavy cream whipped
- 1 cup mango puree
- 250 gms Philadelphia cream cheese
- 1/4 cup caster sugar
- 1 tsp vanilla extract
Base
- 8-10 pieces Digestive biscuits
- 2.5 tbsp butter melted
Topping
- 1/2 cup diced mangoes or any other fruit diced
- mint leaves optional
Instructions
To make the base
- Pulse digestive biscuits until crumbed (alternatively place them in a plastic ziplock bag and go to town with a rolling pin or break into pieces and use a pestle to further break it down into crumbs)
- Combine biscuit crumbs with melted butter
- Divide up your base in 4 glass cups or jars and press down evenly. Place jars in the fridge while you work on the mousse.
To make the mango mousse
- Combine cream cheese, 1/4 cup sugar, vanilla extract and mango puree with a hand blender until smooth. You don't want any lumps basically. Set aside.
- In another bowl, whisk heavy cream until you get soft peaks.
- Fold the whipped cream into the mango cheese mixture until it's well combined. Don't over-mix or pulse it. You want a light, airy mixture.
To assemble
- Spoon in the mango cheesecake mousse over the biscuit base. Refrigerate for 2 hours.
- Before serving, top with diced mango or any other fruit (blueberries are a nice option + no chopping required yay!) and a mint leaf or two. Enjoy!