Mango dessert cups. No bake dessert that will melt in your mouth. Easy and Yummy.
If you are looking for easy and tasty no bake mango dessert then you should definitely try this delicious and easy mango dessert that will melt in your mouth! Only few ingredients, without gelatine and without eggs. Perfect dessert table idea for birthday parties, wedding, baby shower and any kind of celebrations or simply a treat with your cup of tea or coffee.
I'm using store bought tinned mango pulp, but you can use freshly pureed mango if you prefer.
RECIPE: (makes 4 x 220ml cups)
Cups from
100g Digestive biscuits / graham crackers
30g melted butter unsalted
350g mango pulp (150g for plain mango layer + 200g for cream layer)
300ml whipping cream (minimum 33%) (200ml for mango cream layer + 100g for vanilla cream)
1 tsp sugar
1 tsp vanilla bean paste or essence
candied cherries and fresh mint for decoration (optional)
Enjoy! :)
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Chocolate Créme de menthe Cake - Savor The Flavors - Brittany Allyn
Savor the Flavors host, Brittany Allyn, shares her recipe for a Chocolate Créme de Menthe Cake. To print or save this recipe click the link below:
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CHOCOLATE CREME DE MENTHE PIE-2-3 WW BLUE PTS PER SLICE
CHOCOLATE CRÈME DE MENTHE PIE
I wanted to make a cooking recipe for Saint Patrick’s Day to post but time just got away from me this week. I already created and posted two new recipes this week. My daughter was talking to me last night and said: “it’s not too late to do a Saint Patrick’s Day dish mom, it’s ONLY 3 more days”. We laughed and as soon as she hung up, I started looking up recipes and tweaking a couple of them to make this yummy Chocolate Crème De Menthe pie. I wasn’t sure how it was going to turn out, but I had a vision and a desire to do this today. Speaking of “vision”, my wonderful husband played the old Irish Hymn “Be Thou My Vision” for the background music for my video, what a blessing he is. It’s good to stay focused on the blessings in life, not what is currently going on in this world. Proverbs 29:18 “Where there is no vision, the people perish”
INGREDIENTS:
• 1 PACKAGE OF JELLO SUGAR FREE FAT FREE INSTANT PUDDING
• 3 CUPS NON-FAT PLAIN GREEK YOGURT (DIVIDED)
• 1 CUP UNSWEETENED ALMOND MILK (DIVIDED) OR REGULAR MILK
• 1 CUP OF FAT FREE COOL WHIP (DIVIDED)
• 1 PACKAGE JELLO CHOCOLATE FUDGE REDUCED CALORIE INSTANT PUDDING
• 3 NABISCO FAMOUS WAFERS, CHOCOLATE
• 2 TBSP CHOCOLATE SPRINKLES
• ¼ TSP GREEN FOOD COLORING (more or less)
• 1/2 TSP MC MCCORMICK CAKE BATTER EXTRACT (or vanilla extract)
• 1 TSP PEPPERMINT EXTRACT (DIVIDED)
• 1/3 CUP SWERVE POWDERED CONFECTION SUGAR REPLACEMENT
DIRECTIONS:
• CRUSH THE WAFERS UNTIL THEY ARE LIKE COFFEE GROUNDS, SPRINKLE ONTO BOTTOM OF 9-IN PIE PLATE SPRAYED WITH COOKING SPRAY (I USE BUTTER FLAVOR)
• BEAT CHOCOLATE PUDDING MIX, YOGURT, ALMOND MILK, PEPPERMINT EXTRACT TOGETHER WITH A WHISK, MIXER, FOOD PROCESSOR ETC. UNTIL SMOOTH. STIR IN 1/2 CUP FAT FREE COOL WHIP, SPREAD ONTO BOTTOM OF PIE PLATE.
• BEAT VANILLA PUDDING MIX, YOGURT, SWERVE POWDERED SUGAR, ALMOND MILK, CAKE BATTER OR VANILLA EXTRACT, WITH A WHISK, MIXER, ETC. UNTIL WELL SMOOTH, ADD FOOD COLORING UNTIL DESIRED SHADE OF SOFT GREEN. STIR IN ½ CUP FAT FREE COOL WHIP. SPREAD ONTO TOP OF CHOCOLATE PIE. SPRINKLE 2 TBSP OF CHOCOLATE SPRINKLES ON TOP.
• COVER AND PUT IN THE FREEZER FOR 8 HOURS OR OVERNIGHT (UNTIL IT’S SET GOOD). TAKE OUT 15 MINUTES PRIOR TO SERVING, CUT AND SERVE. ENJOY!
• ***6 SLICE PIE=3 WW BLUE POINTS, 8 SLICE PIE=2 WW BLUE POINTS
How to make MINT BROWNIE TRUFFLES | Weekly Cheats
Recipe for the Brownie in a 13x9 pan:
1 Stick Butter
2 Cups Dark Chocolate
3/4 Cup Dark Brown Sugar
3/4 Cup Sugar
4 Whole Eggs
1 tsp Vanilla
1 Cup Flour
1 tsp Salt
Bake at 325 F (162 C) for 45 Minutes, let cool fully
Recipe for the Mint Buttercream Frosting Center:
1 Stick of Butter (Room Temp)
1/4 Cup Heavy Cream
1 tsp Vanilla
2 tsp Peppermint Extract (or to taste)
3 Cups Powdered Sugar
Chocolate Shell:
~10-16oz Van Leer Milk Chocolate
Easy Mint Chocolate Truffles | Total Noms
Learn how to make decadent mint chocolate truffles using only four ingredients! These deceptively easy treats are a total crowdpleaser and couldn't be easier to make.
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3 Holiday Chocolate Truffle Recipes | Made with Love
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Classic Chocolate Truffle Recipe
12oz chocolate chips
⅓ cup Silk Unsweetened Almond
½ tsp vanilla extract
½ cup cocoa powder
1. In a glass or metal bowl combine coconut oil, chocolate chips and Silk Almond.
2. Place over a small pot with an inch of water simmering over low heat.
3. Stir mixture constantly until the chocolate is completely melted and it’s smooth.
4. Add vanilla extract. Stir well.
5. Pour chocolate mixture into a shallow baking dish. Refrigerate for one hour.
6. Scoop chocolate with a melon baller or small spoon and roll it between your palms until it forms a ball.
7. Roll each ball in cocoa powder and place on a parchment-lined
baking sheet.
8. Enjoy!
Chocolate Candy Cane Truffles
12oz chocolate chips
⅓ cup Silk Unsweetened Almond
½ tsp peppermint extract
½ cup candy canes, crushed
1. In a glass or metal bowl combine coconut oil, chocolate chips and Silk Almond.
2. Place over a small pot with an inch of water simmering over low heat.
3. Stir mixture constantly until the chocolate is completely melted and it’s smooth.
4. Add peppermint extract. Stir well.
5. Pour chocolate mixture into a shallow baking dish. Refrigerate for one hour.
6. Scoop chocolate with a melon baller or small spoon and roll it between your palms until it forms a ball.
7. Roll truffles in crushed candy cane and place on a parchment-lined
baking sheet.
8. Enjoy!
Chocolate Hazelnut Truffles
12oz chocolate chips
⅓ cup Silk Unsweetened Almond
1-2 tsp hazelnut liqueur (optional)
¼ cup toasted hazelnuts, skin removed
½ cup hazelnuts, crushed
1. In a glass or metal bowl combine coconut oil, chocolate chips and Silk Almond.
2. Place over a small pot with an inch of water simmering over low heat.
3. Stir mixture constantly until the chocolate is completely melted and it’s smooth.
4. Add hazelnut liqueur. Stir well.
5. Pour chocolate mixture into a shallow baking dish. Refrigerate for one hour.
6. Scoop chocolate with a melon baller or small spoon and roll it between your palms until it forms a ball.
7. Place one hazelnut in the centre of each truffle.
8. Roll in crushed hazelnuts and place on a parchment-lined
baking sheet.
9. Enjoy!
Coconut Snowball Truffles
12oz good white chocolate (not white chocolate chips or melts)
¼ cup Silk Coconut
½ tsp coconut extract
½ cup shredded coconut
*I tried this recipe with white chocolate chips and it does not work. You need to buy good quality white chocolate. I bought Belgian white chocolate pistoles from my bulk food store.
1. In a glass or metal bowl combine coconut extract, white chocolate chips and Silk Coconut.
2. Place over a small pot with an inch of water simmering over low heat.
3. Stir mixture constantly until the chocolate is completely melted and it’s smooth.
4. Add coconut extract.. Stir well.
5. Pour chocolate mixture into a shallow baking dish. Refrigerate for one hour.
6. Scoop chocolate with a melon baller or small spoon and roll it between your palms until it forms a ball.
7. Roll in shredded coconut and place on a parchment-lined
baking sheet.
8. Enjoy!
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