MANGO cream dessert glass recipe


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I’ve never really thought of making anything with mango, but when I started weaning my baby boy on to solids last year, I started buying them for the first time ever. I wanted to make my own baby purée rather than buying jars, but some days I didn’t have time or just couldn’t be bothered to have to cook the fruit or veg first before blending, so I bought some mangoes and some avocados so that all I needed to do with chop, blitz and voila – happy baby! 

Anyway, it got me thinking, I love anything that’s flavoured with mango, so it gave me the idea of making a dessert out of it! 

This is one of the simplest desserts ever, but so refreshing! I usually make it when I have guests round for a meal, as I can prepare it a few hours before they get here, and it’s light, so it can be much more enjoyable after a meal than something that’s rich and heavy.

It’s also a fab dessert to cool you down again after a spicy main, so perfect for curry night! 



1 pot Elmlea double cream alternative (284ml approx) 

4 tablespoons icing sugar

1 large & 1 medium mango


1. With an electric hand whisk, whisk the cream until stiff peaks form.

2. Add icing sugar and mix until smooth.

3. Chop large mango into small pieces and purée until completely smooth using a hand blender. For this, I used the Braun Which I have linked below for you.


4. Separate your cream mixture into two bowls.

5. Add your mango purée to one of the bowls and mix. (If you’d like it to look more yellow, you can add food colour gel to the mixture, but this is optional. I used a small amount of dr oetkers yellow food colouring gel to get the colour of the dessert in the photographs. I have linked below. 

6. Filll 2cm of your glass with the mango cream.

7. Fill another 2 cm of the glass with the cream from the other dish. (Leave a spoonful cream in the dish to serve with later)

8. Add another 2cm of mango cream to the dessert glass so that you now have 3 layers.

9. Cover with cling film and place in the fridge for a couple of hours or over night, along with the bowl of remaining cream.

10. Before serving, slice the second mango longways to half cm thickness, and use a small, flower shaped cutter to cut 2 flowers out of the mango slice.

11. Spoon the remaining cream on the centre of the dessert leaving space around it. 

12. Make a slit in between 2 petals on both flowers, and connect the two together, before placing them on top of the cream.

13. Serve and enjoy, but don’t forget to photograph, upload and link the Cosy Homebird!



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