Sunshine in a glass, this mango and coconut layered dessert is cool, creamy, and completely no-bake. Bright mango mousse meets a soft cottage cheese-coconut cream, with thin orange slices lining each glass for a beautiful finish. It is a light treat that feels indulgent — much like our Strawberry Cream Cake and Honey Cake Truffles.
Ingredients
For the mango mousse
- 150 g (about 1 cup) mango
- 100 g (about 1/3 cup + 1 tbsp) water
- Sweetener, to taste
- 20 g (2 tbsp) cornstarch + 40 g water
For the cottage cheese-coconut cream
- 130 g (1/2 cup + 1 tbsp) soft cottage cheese (up to 5% fat)
- 130 g (1/2 cup + 1 tbsp) Greek yogurt
- Sweetener, to taste
- 20 g (1/4 cup) desiccated coconut
For decoration
- 120 g (1 small) orange
Instructions
- Blitz the mango (frozen works fine). Transfer the puree to a saucepan with the water and sweetener and bring to a boil. Stir the cornstarch into the cold water, drizzle into the boiling puree while stirring, and cook until thickened. Cool.
- Mix the yogurt, cottage cheese, sweetener, and coconut.
- Slice the orange thinly.
- Assemble: spoon some mango mousse into glasses, line the glass walls with orange slices, add the rest of the mousse, top with the cottage cheese cream, and decorate as you like.
Tips
- Cool the mango mousse completely before layering, so the cream layer stays clean and distinct.
- Chill the finished glasses for at least 30 minutes for the best set and flavor.
- For more no-bake ideas, try our Vanilla and Chocolate Zebra Cake. For mango preparation tips, see Serious Eats.
Nutrition: per 100 g: 75.6 kcal, protein 4 g, fat 2.7 g, carbs 9.8 g. For more fruit dessert inspiration, see Allrecipes.