Silky Mango Yogurt Mousse Cups: The 10-Min Dessert That Looks Like a Michelin Flex

If dessert had a VIP section, these Mango Yogurt Mousse Cups would be on the list—no cover charge, just pure creamy swagger. They’re bright, tangy, luxurious, and take less time than scrolling your FYP. No ovens, no drama, just pure tropical payoff.

Serve them at a dinner party and watch people assume you trained in Paris. Want a dessert that tastes like vacation and behaves like a meal prep? Buckle up.

What Makes This Recipe Awesome

• Minimal effort, maximum wow: A few ingredients and a blender get you restaurant-grade mousse.
• Light but indulgent: Greek yogurt brings protein and creaminess; mango brings sunshine and sweetness.
• No-bake, no-stress: Perfect for hot days or when your oven is the enemy.
• Make-ahead friendly: Sets beautifully in the fridge and holds structure for days.
• Highly customizable: Adjust sweetness, add spices, or layer with crunchy bits.

  Zero gatekeeping here.

What Goes Into This Recipe – Ingredients

• 2 cups ripe mango flesh (fresh or thawed frozen; Ataulfo or Alphonso are elite)
• 1 cup Greek yogurt (plain, full-fat for best texture)
• 1/2 cup heavy cream (cold)
• 3 tablespoons honey or sugar (adjust to taste and mango sweetness)
• 1 tablespoon fresh lime juice (balances sweetness)
• 1 teaspoon vanilla extract
• 1 1/2 teaspoons powdered gelatin (or 1 sheet gelatin)
• 2 tablespoons cold water (to bloom gelatin)
• Pinch of salt (yes, it matters)
• Optional toppings: diced fresh mango, toasted coconut, pistachios, mint, or a mango coulis

Step-by-Step Instructions

1. Bloom the gelatin: Sprinkle gelatin over 2 tablespoons cold water in a small bowl. Let sit 5 minutes until spongy.
2. Make the mango base: Blend mango, honey/sugar, lime juice, vanilla, and a pinch of salt until velvety smooth. Taste and adjust sweetness.
3. Melt the gelatin: Microwave the bloomed gelatin for 10–15 seconds or warm gently in a saucepan until just dissolved (do not boil).

   Stir into 1/2 cup of the mango puree to temper, then mix back into the rest. Ensure it’s fully combined.

4. Whip the cream: In a cold bowl, whip heavy cream to soft peaks. Don’t go to stiff peaks or you’ll lose that cloud-like texture.
5. Fold in yogurt: Whisk Greek yogurt into the mango mixture until smooth.
6. Combine: Gently fold the whipped cream into the mango-yogurt base in 2–3 additions until no streaks remain. Keep it airy.
7. Portion: Spoon into glasses, jars, or cups. Tap lightly to level.

   Add a thin layer of mango puree on top if you want that glossy “I know what I’m doing” finish.

8. Chill: Refrigerate at least 2–3 hours, preferably 4, until set and lightly jiggly.
9. Garnish: Top with diced mango, toasted coconut, chopped pistachios, and a mint leaf. Serve cold.

How to Store

• Fridge: Cover and refrigerate for up to 3–4 days. The texture actually improves on day two.
• Freezer: Freeze up to 1 month; thaw overnight in the fridge.

  Texture becomes more semifreddo-like—still great.

• Travel: Pack in lidded jars if you’re flexing at a picnic. Keep chilled with ice packs.

What’s Great About This

• Balanced flavor: Sweet mango, creamy yogurt, and a whisper of lime for lift.
• Smart nutrition: Protein from yogurt, less sugar than most desserts, and no frying in sight—shocking, I know.
• Scalable: Batch for a crowd or make two cups for date night. Same workflow, zero stress.

What Not to Do

• Don’t skip blooming the gelatin: Tossing dry gelatin into the mix = grainy disaster.
• Don’t over-whip the cream: Stiff peaks make folding brutal and the mousse dense.
• Don’t use sour yogurt without adjusting: If your yogurt is tangy, bump the sweetener or it’ll taste “diet.”
• Don’t use unripe mango: If it tastes like cucumber, your mousse will too.

  Frozen ripe mango is your safety net, FYI.

• Don’t add hot gelatin directly: You’ll shock the dairy and create lumps. Temper first.

Variations You Can Try

• Coconut Dream: Replace half the yogurt with coconut yogurt and add toasted coconut on top.
• Spiced Mango: Add 1/4 teaspoon cardamom or ginger to the puree for warmth.
• Cheesecake Twist: Swap 1/3 cup yogurt for cream cheese and add a crushed biscuit layer at the bottom.
• Chili-Lime Pop: Sprinkle a pinch of Tajín or chili powder on top for a sweet-heat finish. Trust.
• High-Protein Boost: Use Icelandic skyr and reduce sweetener slightly.

  Texture stays thick and luxe.

FAQ

Can I make this without gelatin?

Yes. Use 1/2 teaspoon agar-agar powder simmered in 1/4 cup water for 2 minutes, then mix into the mango base. Texture will be slightly firmer and less bouncy.

What if my mangoes aren’t sweet?

Add extra honey or sugar, 1 tablespoon at a time, and a touch more vanilla.

A splash of orange juice can also round out flavor.

Can I use non-dairy options?

Absolutely. Use coconut yogurt and a plant-based whipping cream. Check your gelatin substitute (agar works best here).

How long does it take to set?

About 2–3 hours in the fridge for soft set, 4 hours for firm.

Overnight is ideal if you like tidy layers.

Can I make this ahead for guests?

100%. Make 24 hours ahead, garnish right before serving for the freshest look and crunch.

Wrapping Up

Mango Yogurt Mousse Cups are the two-minute pitch for why desserts don’t need ovens to be elite. They’re bright, creamy, and ridiculously simple—like a vacation in glassware.

Make them once, and they’ll become your default “I brought dessert” move. Low effort, high applause. IMO, that’s a win.