Mango Coconut Cloud Cups
shared by Nibblore Kitchen
These no-bake cups layer juicy mango with a fluffy coconut-lime cream and a delicate toasted-coconut topping that cracks under a spoon. Chilling full-fat coconut milk makes the cream light but stable, while lime and a pinch of salt keep the ripe fruit tasting bright. Serve them well chilled for an easy, photogenic summer dessert. • Choose mangoes that yield slightly when pressed and smell fragrant near the stem; fibrous or underripe fruit will not produce the same juicy layer. • Coconut milk brands vary. Use one containing coconut and water rather than a low-fat beverage, and chill a second can if you are unsure it will yield enough firm cream. • Add the crisp coconut topping only at serving time so humidity from the cream does not soften it. • Replace fresh mango with 450 g thawed frozen mango, draining excess liquid before dicing. • For a dairy-free version, replace the heavy cream with 120 ml chilled coconut whipping cream and verify that the vanilla is dairy-free. • Use toasted desiccated coconut instead of large flakes; cook it gently because the finer pieces brown more quickly. Keep the assembled cups covered in the refrigerator for up to 24 hours, storing the crisp coconut topping separately in an airtight container at room temperature. Add the topping immediately before serving. Freezing and reheating are not recommended because the fruit releases water and the whipped cream loses its airy texture.
- Total time
- 30 min
- Servings
- 4
- Difficulty
- Beginner-friendly
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Save to my cookbook — freeIngredients
- 2mangoes, ripe, peeled and cut into 1 cm cubes
- 1 tsplime zest, finely grated
- 2 tbsplime juice, freshly squeezed
- 1 tbspgranulated sugar
- 400 mlcoconut milk, full-fat and chilled overnight
- 120 mlheavy cream, cold
- 3 tbsppowdered sugar
- 1 tspvanilla extract
- 1 pinchfine sea salt
- 45 gcoconut flakes, unsweetened
- 1 tbspgranulated sugar, for the coconut topping
- 1 tspcoconut oil
Instructions
- 1Refrigerate the unopened coconut milk for at least 8 hours. Before starting, place a medium mixing bowl and the beaters from an electric mixer in the freezer for 10 minutes.
- 2Combine three-quarters of the diced mango with the lime juice and 1 tablespoon granulated sugar. Lightly crush about one-quarter of this mixture with a fork to release some juice, then fold it back into the diced fruit. Let stand for 10 minutes; reserve the remaining plain mango for garnish.
- 3Heat a dry 25 cm skillet over medium-low heat. Add the coconut flakes and cook for 2 to 3 minutes, stirring constantly, until pale golden. Add the coconut oil and the remaining 1 tablespoon granulated sugar; stir for 1 to 2 minutes until the sugar melts in spots and coats the flakes. Immediately spread the mixture in a thin layer on a parchment-lined plate and cool until crisp, about 10 minutes.
- 4Without shaking the chilled can, open it and scoop 180 g of the firm coconut cream from the top into the cold mixing bowl; reserve the remaining coconut milk for another use. Add the cold heavy cream, powdered sugar, vanilla, lime zest, and salt.
- 5Beat the coconut mixture on medium speed for 1 minute, then on medium-high for 2 to 3 minutes, until fluffy and able to hold soft peaks. Stop as soon as the cream holds its shape; excessive beating can make it grainy.
- 6Divide the juicy mango mixture among four 240 ml clear glasses. Spoon or pipe the coconut-lime cream over the fruit, dividing it evenly. Refrigerate for at least 30 minutes and up to 4 hours.
- 7Just before serving, break the cooled coconut topping into thin clusters and arrange them over the cream. Finish with the reserved diced mango and serve chilled.