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No-Bake Mango Coconut Sundae Cups

Cool, creamy, and bursting with tropical flavor—these little dessert cups feel like a mini vacation in every bite. No oven, no fuss, and no fancy skills required, just simple ingredients and a few easy steps.
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Prep Time 15 minutes
Cook Time 0 minutes
Total Time 1 hour 30 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

  • 2 cups crushed vanilla wafers or graham crackers
  • 1/4 cup melted butter
  • 8 oz cream cheese softened
  • 1 cup coconut cream
  • 1/3 cup powdered sugar
  • 1 tsp vanilla extract
  • 2 cups diced ripe mango
  • 1/2 cup mango purée
  • 1/2 cup toasted shredded coconut
  • fresh mint leaves optional

Method
 

  1. Mix the crushed vanilla wafers or graham crackers with the melted butter until evenly coated.
  2. Spoon the mixture into serving glasses or jars and gently press it down to create the first layer.
  3. Beat the cream cheese, coconut cream, powdered sugar, and vanilla extract until smooth and fluffy.
  4. Divide the creamy coconut filling evenly over the cookie layer.
  5. Top with the diced mango and a spoonful of mango purée.
  6. Sprinkle with toasted shredded coconut and garnish with fresh mint leaves if desired.
  7. Chill for 1–2 hours before serving.

Notes

Store covered in the refrigerator for up to 3–4 days or freeze for up to 3 months and thaw before serving. Serve chilled on its own or alongside fresh fruit and light drinks for a simple dessert spread.