These mango cheesecake mousse cups are a delicious summer treat that every member of the family will enjoy.
Whenever mango season comes around every year, we have to admit we really do try and make the most of it. Mango milkshakes, mango cream, aam ras, mango kulfi or just going to town eating the fruit as is. We usually start with one but somehow it ends up being at least three at a time! However, considering that the mango season this year came smack in the middle of the Covid lockdown we had more time on our hands to try out some other mango desserts, and so we made these Mango Cheesecake Mousse Cups.
We love a good cheesecake and really enjoy fruit cheesecakes as well, but we wanted to make a quick dessert and just couldn’t wait a couple of hours or until the next day. So we came up with these quick and easy mango cheesecake mousse cups which can be made into individual portions so it’s easy not to get too carried away. Make these and pop them into the fridge before preparing lunch or dinner and you’ve got a delish dessert once you’re all done with your main meal.
Mango Cheesecake Mousse Cups
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!
So that’s our take on a quick Mango Cheesecake Mouse.
Notes
You can also add some small diced pieces of mango when folding the cream into the cheesecake mixture for some added texture and well…who wouldn’t want some more mango right?
Let us know if you tried out this recipe and if you made any adjustments like making it with another fruit perhaps. We would love to hear about your experience. Also, what type of mango is your favourite? We’ve grown up eating Alphonso mangoes so that’s our standard preference. What’s yours?
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