There’s something magical about biting into a mango—it’s like summer itself bursts onto your tongue. Now imagine that vibrant, sun-kissed flavor transformed into a creamy, dreamy dessert that requires zero oven time. That’s exactly what these mango slices deliver. Picture this: a buttery biscuit base that crumbles just right, topped with a cloud-like mango filling so smooth it practically melts in your mouth. It’s the kind of dessert that makes you close your eyes and savor every forkful.
Whether you’re hosting a backyard barbecue or just treating yourself on a lazy afternoon, these mango slices are your ticket to tropical bliss. And the best part? They come together with minimal effort but deliver maximum wow factor.
Why This Recipe Works
- Effortless elegance: No baking, no fuss—just pure deliciousness.
- Texture heaven: The contrast between the crunchy base and velvety filling is downright addictive.
- Sunshine in every bite: Ripe mangoes bring natural sweetness with a hint of citrusy brightness.
Perks That Make This Recipe a Keeper
- Last-minute lifesaver: From fridge to table in no time.
- Better with time: Let it chill overnight, and the flavors deepen into something extraordinary.
- Adaptable for all: Gluten-free? Dairy-free? No problem—this recipe bends to your needs.
Essential Ingredients & Tools
Ingredients
- 200g digestive biscuits (provides a sturdy, crumbly texture; substitute with graham crackers or gluten-free biscuits)
- 100g unsalted butter, melted (binds the base; coconut oil works for a dairy-free version)
- 1 tbsp sugar (enhances caramelized notes; omit if preferred)
- 400g ripe mango pulp (fresh or canned; ensures vibrant flavor and smooth texture)
- 300ml heavy cream (whipped to soft peaks for lightness; coconut cream for a vegan alternative)
- 200g cream cheese, softened (adds richness and stability; mascarpone can be substituted)
- 50g powdered sugar (dissolves easily; adjust to taste)
- 1 tsp vanilla extract (deepens flavor complexity)
- 1 tbsp lemon juice (balances sweetness and prevents browning)
- 1 fresh mango, thinly sliced (for garnish; adds freshness and visual appeal)
- 2 tbsp Toasted Coconut Flakes (optional; introduces nutty contrast)
Tools
- 9×9-inch square pan (for even layering and clean slices)
- Food processor or rolling pin (to crush biscuits finely)
- Electric mixer (ensures smooth, airy Whipped Cream)
- Spatula (for seamless folding and spreading)
- Parchment paper (prevents sticking for easy removal)
Serves: 12 | Prep: 25 min | Chill: 4+ hours | Total: 4 hrs 25 min
How to Make Mango Slices
- Building the Foundation
Crush 200g digestive biscuits like you’re taking out your frustrations—but with finesse. You want fine crumbs, not dust. Mix with 100g melted unsalted butter and 1 tbsp sugar until it resembles damp sand, then press firmly into your lined pan. This isn’t the time for half-hearted packing—really work it in there. A quick 15-minute chill in the fridge sets the stage. Pro tip: Pop it in the freezer for 5 minutes if you’re impatient (no judgment here).
- The Filling Alchemy
Blend 400g ripe mango pulp until it’s smoother than a jazz saxophonist. If your mango has a fibrous personality (looking at you, Kent variety), give it a strain to avoid any stringy surprises. Now, whip 300ml heavy cream to soft peaks—stop when it looks like billowy clouds that barely hold their shape. Overdo it, and you’ll have something closer to butter.
In another bowl, beat 200g softened cream cheese, 50g powdered sugar, and 1 tsp vanilla extract until it’s creamy and lump-free. Room temperature cream cheese is non-negotiable here—cold cream cheese is about as cooperative as a toddler at bedtime. Gently fold in the mango puree, then the whipped cream and 1 tbsp lemon juice. Use a figure-eight motion like you’re conducting a symphony—gentle but deliberate.
- Assembly Artistry
Pour that golden filling over your chilled base and spread it with the care of someone frosting their first birthday cake. Tap the pan lightly to evict any air bubbles. Now, arrange 1 thinly sliced fresh mango like you’re creating edible stained glass. A sprinkle of 2 tbsp toasted coconut flakes adds that final flourish. Leave a small border around the edges—it’s the difference between messy and magazine-worthy when slicing.
- The Waiting Game
Refrigerate for at least 4 hours, though overnight is where the magic really happens. When it’s time to slice, heat your knife under hot water and dry it between cuts. This ensures clean edges that’ll make your Instagram followers weep with envy.
Pro Technique
Temperature is Everything
Cream cheese needs to be as relaxed as you are on vacation—room temperature and completely chill. Cold cream cheese will leave you battling lumps no matter how hard you mix. And for the whipped cream? Cold is king. Stick your bowl and beaters in the freezer for 10 minutes before starting—it makes all the difference.
Silky Smooth Secrets
Double-strain that mango puree for a texture so smooth it’ll feel like silk on your tongue. And when combining everything, fold like you’re handling a delicate soufflé—overmixing is the enemy of that airy lightness we’re after.
Chef’s Wisdom
Choosing Your Mango MVP
Ataulfo mangoes (those golden, petite ones) are the VIPs here—buttery and low-fiber. Alphonso mangoes pack intense flavor but come with more fibers, so strain aggressively. If you’re after some tang, Keitt mangoes bring the brightness, but you might want to bump up the sugar a touch.
When Life Gives You Soft Filling
Humidity can sometimes make the filling a bit loose. If that happens, dissolve 1 tsp unflavored gelatin in 2 tbsp warm water, let it cool slightly, and fold it in. Vegetarians can use agar-agar instead—just dissolve 1/2 tsp in 3 tbsp boiling water first.
Storage & Freshness Guide
Short-Term Storage
Store slices in an airtight container with parchment between layers for up to 3 days. If the base softens, let individual slices sit at room temperature for 10 minutes before serving to bring back some crunch.
Freezing for Future You
Freeze ungarnished slices on a tray until solid (about 2 hours), then wrap tightly. They’ll keep for a month. Thaw overnight in the fridge and add fresh mango garnish just before serving to avoid sogginess.
Odor Patrol
Mangoes are like sponges for fridge smells. Keep them away from strong-smelling foods, and consider tossing in a box of baking soda to neutralize any odors.
Nutrition Profile
These slices are indulgence with benefits. Mangoes deliver a vitamin C punch and fiber, while cream cheese brings calcium and protein. Heavy cream adds richness along with fat-soluble vitamins.
| Nutrient | Amount per Serving |
|---|---|
| Calories | 280 |
| Fat | 18g |
| Protein | 4g |
| Carbs | 25g |
| Fiber | 2g |
Ingredient Variations and Their Impact
- Dairy-Free Dream: Swap in coconut cream and vegan cream cheese. Add 1/2 tsp xanthan gum to keep things stable. The result? Just as lush with a subtle tropical vibe.
- Citrus Spark: Trade lemon for lime juice and add 1 tsp lime zest. For extra flair, mix 1/2 tsp ground lemongrass into the biscuit base—it’s like a vacation in every bite.
- Spiced Base Twist: Add 1/2 tsp cardamom and 1/4 tsp cinnamon to the biscuit crumbs. Toast the spices in the melted butter first to wake up their aromas.
- Nutty Crunch: Replace 50g biscuit crumbs with finely ground almonds or pistachios. Brown the butter for the base to really amplify the nutty goodness.
- Tropical Tango: Layer 1/2 cup passionfruit puree between the base and filling. Garnish with toasted macadamia nuts for a tart, crunchy contrast.
Perfect Pairings
Complementary Dishes
- Grilled Coconut Shrimp: The caramelized crust and tropical notes mirror the dessert’s flavors while adding savory contrast. Serve as a starter to create a thematic meal.
- Thai Green Papaya Salad: Its spicy, tangy profile cleanses the palate between bites of creamy mango slices.
Drinks
- Late-Harvest Riesling: This wine’s honeyed stone fruit flavors echo the mango’s sweetness, while its acidity balances the creaminess.
- Sparkling Jasmine Tea: Floral and effervescent, it lightens the dessert’s richness without overpowering it.
Something Sweet
- Lemongrass Sorbet: A scoop alongside the slices adds a refreshing, herbal contrast. The cold temperature also highlights the mango’s lushness.
- Ginger Snap Cookies: Their spicy crunch provides textural contrast and aids digestion after a rich dessert.
Mango Slices: A Taste of Sunshine in Every Bite
Whip up these no-bake Mango Slices for a creamy, tropical dessert that's pure sunshine in every bite. Perfect for summer gatherings—get the easy recipe now!
Ingredients
For the Biscuit Base
-
200 g digestive biscuits
-
100 g unsalted butter (melted)
-
1 tbsp sugar
For the Mango Filling
-
400 g ripe mango pulp
-
300 ml heavy cream
-
200 g cream cheese (softened)
-
50 g powdered sugar
-
1 tsp vanilla extract
-
1 tbsp lemon juice
For Assembly
-
1 fresh mango (thinly sliced)
-
2 tbsp toasted coconut flakes
Instructions
-
Crush 200g digestive biscuits into fine crumbs and mix with 100g melted unsalted butter and 1 tbsp sugar. Press firmly into a lined 9x9-inch pan and chill for 15 minutes.01
-
Blend 400g ripe mango pulp until smooth, straining if fibrous. Whip 300ml heavy cream to soft peaks.02
-
Beat 200g softened cream cheese, 50g powdered sugar, and 1 tsp vanilla extract until smooth. Fold in mango puree, then whipped cream and 1 tbsp lemon juice.03
-
Pour filling over chilled base, spread evenly, and garnish with 1 thinly sliced fresh mango and 2 tbsp toasted coconut flakes.04
-
Chill for at least 4 hours or overnight before slicing.05
