When the summer heat hits, the last thing you want to do is turn on the oven. A homemade, no-bake dessert brings a true taste of summer to your table, combining fresh flavors with a light, creamy texture.
This vegan mango cream is the perfect solution for hot days. Served in elegant little glass cups, it features a crunchy, caramelized nutty base and a rich, fruity coconut-mango layer. It is 100% dairy-free, gluten-free, and incredibly easy to put together!
Why Choose This Vegan Mango Cream?
Making your own summer desserts at home means you can skip the heavy creams and refined sugars found in store-bought treats.
This recipe uses the natural sweetness of ripe mango and organic maple syrup, providing a gentle energy boost without the heavy, sluggish feeling. The base is packed with hemp seeds and nuts, offering a fantastic source of Omega-3 fatty acids and plant-based protein. It is light, refreshing, and fits perfectly into a vegan or gluten-free diet. Plus, portioning it into small cups makes it a highly convenient, portion-controlled sweet treat for the whole family.
Ingredients for 4 Small Cups
To get that perfect contrast between a crunchy base and a silky cream, you will need some high-quality pantry staples.
For the Crunchy Base:
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1 tbsp Bio Coconut Sugar (Dragon Superfoods) * 2 tbsp hemp seeds
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2 tbsp chopped almonds
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2 tbsp chopped hazelnuts
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2 tbsp coconut oil (melted)
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1 pinch of cinnamon
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1 pinch of salt
For the Silky Cream:
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1/2 ripe mango (peeled and coarsely chopped)
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40 g coconut oil (melted)
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100 g coconut milk (full fat, approx. 17%)
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3 tbsp Smart Organic Maple Syrup
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2 tbsp fresh lemon juice
For Decoration:
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Fresh fruit pieces (mango, berries, or passion fruit)
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A sprinkle of hemp seeds or coconut flakes
Step-by-Step Preparation
Portions: 4 small cups
Prep time: 15 minutes
Chilling time: 1 hour
Difficulty: Very Easy
1. Prepare the Crunchy Base
In a small pan over medium heat, gently warm the bio coconut sugar until it starts to caramelize slightly. Quickly add the chopped almonds, hazelnuts, hemp seeds, cinnamon, salt, and melted coconut oil. Mix well to coat the nuts and seeds in the sweet mixture. Remove from heat and let it cool.
2. Blend the Mango Cream
In a blender or food processor, combine the chopped mango, melted coconut oil, coconut milk, organic maple syrup, and fresh lemon juice. Blend on high speed until the mixture is completely smooth, silky, and uniform in color. Tip: The lemon juice balances the sweetness of the mango perfectly!
3. Assemble the Dessert
Take 4 small dessert glasses or jars. Divide the cooled, crunchy nut base evenly among them, pressing it down slightly at the bottom. Pour the smooth mango cream gently over the base.
4. Chill and Set
Place the cups in the refrigerator for at least 1 hour. The cold temperature will allow the coconut oil and coconut milk to firm up, setting the cream into a perfect, spoonable dessert.
Customization and Serving Ideas
This recipe is incredibly versatile! While our version uses mango, you can easily replace it with fresh pineapple, apricots, peaches, or any other favorite summer fruit.
Serve the cups chilled straight from the fridge. Right before serving, top them with extra chunks of fresh fruit, a drizzle of passion fruit puree, or a sprinkle of toasted coconut flakes for a beautiful presentation.
Frequently Asked Questions
Can I make this dessert ahead of time? Yes, absolutely! These mango cream cups are perfect for meal prep. You can make them 1-2 days in advance and keep them covered in the refrigerator until you are ready to serve.
Why do I need coconut oil in the cream? Coconut oil acts as a natural setting agent in vegan, raw desserts. Once it goes into the fridge, the coconut oil solidifies, helping the blended mango and milk turn into a thick, luxurious cream rather than a runny smoothie.
Can I substitute the maple syrup with another sweetener? Yes. If you prefer a richer, caramel-like flavor, you can use Bio Date Syrup (Dragon Superfoods) (though this will slightly darken the yellow color of the cream). For a zero-calorie option, use Bio Erythritol Powder, making sure to blend it thoroughly so it dissolves completely in the cream.
