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No-cook mango dessert cups are a sweet treat with little to no added sugar

These mango dessert cups don’t need to be cooked, and they may not need any added sweetener. (Tom McCorkle/For the Washington Post)
By Ellie Krieger Special to the Washington Post

This refreshing, no-cook dessert is all about the mango, showcasing the fruit’s vibrant color, tropical flavor and inherent sweetness, while embellishing it just enough to make for an extra-special treat. Besides being simple to prepare, all the ingredients can be kept on hand in your cupboard and freezer, so it is ultraconvenient, too.

All you need to do is blend chunks of fresh or frozen (and defrosted) mango with light coconut milk until smooth, then stir that mixture with just enough dissolved gelatin so that, once set in the refrigerator, it becomes a softly bound, creamy, puddinglike dessert. If your mango is sweet enough, you won’t need any added sugar, which is a nutritional plus, but you can always blend in a touch of honey or your sweetener of choice to taste.

Once set in individual serving cups, the pastel-colored “puddings” are topped with finely diced mango and a snow-white sprinkle of shredded coconut, beautifully announcing what’s underneath, for a fruit-focused dessert with a fun, fresh twist.

Mango Dessert Cups

2 teaspoons unflavored gelatin

⅓ cup boiling water

2 cups fresh or frozen mango chunks (16 ounces), divided (see note)

1 cup light coconut milk

Honey, to taste (optional)

⅓ cup (30 grams) unsweetened shredded coconut, for garnish

In a medium bowl, cover the gelatin with the boiling water and immediately stir until it’s dissolved.

In the pitcher of a blender, combine 1¾ cups (12 ounces) of the mango with the coconut milk and blend until smooth. Add honey to taste, if desired, and blend to incorporate. Add the gelatin mixture to the blender and pulse a few times to combine.

Divide the mixture among six (6- to 8-ounce) ramekins or jars. Cover and refrigerate until set, about 3 hours.

Finely dice the remaining mango. Top each cup with a sixth of the diced mango, sprinkle with the coconut and serve.

Yield: 6 servings (about 3 cups)

Note: If using frozen mango, defrost first.

Make ahead: The dessert needs to be made at least 3 hours in advance of serving.

Storage notes: Refrigerate for up to 3 days.

Ellie Krieger is a cookbook author and registered nutritionist.