Mango Cupcakes
Easy No-Bake Mango Cupcakes Recipe
With more time spent at home, why not try making a special dessert with your loved ones? Introducing a delightful mango cupcake recipe that requires no oven! The wonderful combination of soft mango cream and a moist biscuit base makes these cupcakes irresistible. They’re perfect for a fun baking session with children, as the process is enjoyable and straightforward. Create sweet and refreshing moments with these mango-filled cupcakes, perfect for sharing with family and friends.
Moist Biscuit Base- Approx. 7 digestive biscuits (or your favorite whole wheat biscuits)
- 30g unsalted butter
Creamy Mango Filling- 160g cream cheese, softened to room temperature
- 200g fresh heavy cream
- 16g granulated sugar (or to taste)
- 1 plain yogurt (approx. 100g)
- 1 tbsp lemon juice (for brightness)
- 2 tbsp mango puree or mango base
Decorative Toppings & Mango Jelly- 120ml mango puree or mango base
- 2 sheets gelatin (approx. 4-5g)
- Fresh raspberries (for garnish)
- Fresh mango chunks (for garnish)
- Fresh rosemary sprigs (optional, for garnish)
- Shredded coconut (optional, for garnish)
- Powdered sugar (for dusting)
- Kumquats (optional, for garnish)
- 160g cream cheese, softened to room temperature
- 200g fresh heavy cream
- 16g granulated sugar (or to taste)
- 1 plain yogurt (approx. 100g)
- 1 tbsp lemon juice (for brightness)
- 2 tbsp mango puree or mango base
Decorative Toppings & Mango Jelly- 120ml mango puree or mango base
- 2 sheets gelatin (approx. 4-5g)
- Fresh raspberries (for garnish)
- Fresh mango chunks (for garnish)
- Fresh rosemary sprigs (optional, for garnish)
- Shredded coconut (optional, for garnish)
- Powdered sugar (for dusting)
- Kumquats (optional, for garnish)
Cooking Instructions
Step 1
First, let’s prepare the ingredients for the creamy mango filling, the heart of our delicious mango cupcakes. If you don’t have lemon juice, a little bit of lemon syrup from preserved lemons or orange liqueur can add a lovely flavor. Ensure your cream cheese is at room temperature to make it smooth and easy to work with.
Step 2
Gather the ingredients for the biscuit base: digestive biscuits (or your preferred whole wheat biscuits) and unsalted butter. Measure them out for convenience.
Step 3
Prepare the mango puree (or base) for the vibrant mango jelly topping and the gelatin sheets. Soak the gelatin sheets in cold water until they are soft and pliable. This ensures the gelatin dissolves smoothly without clumping.
Step 4
Place the digestive biscuits in a bowl and crush them finely using a ziplock bag and a rolling pin, or a food processor. Pour in the melted unsalted butter and mix well with a spatula or fork until the biscuit crumbs are evenly moistened and start to clump together.
Step 5
Spoon the buttered biscuit mixture into your cupcake liners or pretty glasses. Press down firmly with the back of a spoon or the bottom of a glass to create a compact, even base. This firm base will hold up well against the creamy filling.
Step 6
In a chilled bowl, whip the fresh heavy cream using an electric mixer or a whisk until it reaches about 70% stiffness. It should hold soft peaks that gently curl over. Avoid over-whipping to maintain a light texture.
Step 7
In a separate bowl, beat the softened cream cheese until smooth. Add the granulated sugar and continue beating until creamy. Then, stir in the plain yogurt with a spatula until well combined. (I used a peach-flavored yogurt from my fridge; feel free to use any flavor you like!)
Step 8
Gently fold the whipped cream into the cream cheese mixture in two or three additions. Use a spatula to mix from the bottom upwards, being careful not to deflate the cream. The goal is a smooth, homogenous filling.
Step 9
Add the lemon juice and mango puree (or base) to the cream cheese mixture. Stir well until all ingredients are evenly incorporated. Your basic mango cream filling is now ready!
Step 10
Voila! A wonderfully smooth and fragrant mango cream filling is complete. Check the consistency and add more mango base if you desire a stronger mango flavor.
Step 11
Transfer the mango cream filling into a piping bag for neat and beautiful piping onto the cupcakes. Tip: If you don’t have a piping bag, you can simply use a spoon to fill the cups.
Step 12
To make the refreshing mango jelly, squeeze out excess water from the soaked gelatin sheets. Microwave about 2 tablespoons of the mango puree (or base) for 20-30 seconds until warm (not boiling). Add the softened gelatin and stir until completely dissolved. Be careful not to overheat the gelatin.
Step 13
Pour the warm, dissolved gelatin mixture into the remaining mango puree (or base). Stir until smoothly combined. Your mango jelly base is now ready.
Step 14
Fill the prepared cups with the mango cream filling up to about 70-80%. Carefully pour the mango jelly base over the cream to fill the remaining space. Place the cups in the refrigerator and chill for at least 2 hours, or until the jelly is fully set.
Step 15
Once the cupcakes are chilled and set, remove them from the refrigerator. Decorate with fresh raspberries, mango chunks, kumquats, or any other desired toppings. Finish with a dusting of shredded coconut or powdered sugar for a beautiful presentation. Enjoy your visually stunning mango cupcakes!
Step 16
While this recipe uses mango puree (or base), you can absolutely substitute it with fresh or frozen mangoes blended into a puree. Using fresh mangoes will yield an even more vibrant color and intense natural flavor.
Step 17
Get creative and decorate your cupcakes using other seasonal fruits, fresh mint leaves, or anything you have on hand! Personalize them to make your special occasions even more memorable.
