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Make the base: Combine the crushed biscuits with melted butter. Mix well and press into the bottoms of serving cups. Chill for 15 minutes.
Make the mango cream layer: Whip the cream to stiff peaks. Gently fold in 150 g of the mango pulp until smooth and airy.
Assemble the dessert: Spoon the mango cream over the biscuit base in each cup. Level the tops.
Top with mango: Pour the remaining 200 g mango pulp over the cream layer to create a vibrant mango topping.
Chill: Refrigerate for at least 2 hours to set before serving.
Serving and Storage Tips
Serve chilled, topped with fresh mint or mango cubes if desired.
Store in the refrigerator and consume within 2 days for best freshness.
Variations
Add a layer of chopped fresh mango between the cream and topping.
Use graham crackers or speculoos cookies instead of digestive biscuits.
Replace whipped cream with Greek yogurt for a lighter version.
FAQ
Can I use canned mango pulp?
Yes, canned pulp works well. Just ensure it’s 100% mango with no added sugar if possible.
Can I freeze the dessert?
It’s best enjoyed fresh, but you can freeze it for up to 1 month. Thaw in the fridge before serving.
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