BETA
Mango Graham Cream Cups
Layers of ripe mango, vanilla cream and softened graham crackers, finished with a little lime zest.
260 minutes · Easy · 4 servings
Original house recipe · Not yet kitchen-tested
Ingredients
- Ripe mango flesh400 g
- Graham crackers90 g
- Heavy cream 35%200 ml
- Sugar30 g
- Vanilla extract0.5 tsp
- Lime0.5 whole
Quantities describe recipe usage, not package sizes.
Allergen notes
Milk and wheat. Graham crackers may contain soy and honey; check the label.
Method
Chill and prepare
Chill a mixing bowl and whisk for 10 minutes. Set out four clean 250 ml dessert glasses. Dice the peeled, pitted mango flesh into 1 cm pieces. Wash the half lime, finely grate its green zest, then squeeze its juice into the mango and toss gently.
Whip the cream
Pour the cold cream into the chilled bowl. Add the sugar, vanilla and lime zest. Whip to medium-firm peaks: the cream should hold a mound with a tip that bends slightly. Stop before it looks grainy.
Layer four cups
Break the graham crackers into small bite-size pieces, reserving 10 g as dry crumbs for serving. In each glass, layer one-eighth of the remaining crackers, one-eighth of the cream and one-eighth of the mango. Repeat once more, using all the layered ingredients equally between the four glasses.
Chill and finish
Cover the glasses and refrigerate at 4°C or colder for at least 4 hours so the crackers soften. The 260-minute total includes this chilling time. Scatter the reserved dry crumbs over each cup just before serving. Keep refrigerated and enjoy within 2 days.
This spoonable dessert takes its cue from mango float but uses lightly sweetened whipped cream rather than condensed milk. Ripe, low-fibre mango gives the best texture.
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