Ingredients
1 ½ cups graham cracker crumbs
¼ cup granulated sugar (for crust)
6 tablespoons unsalted butter, melted
16 ounces cream cheese, softened
½ cup granulated sugar (for filling)
¼ cup fresh lime juice
1 ½ cups mango puree
Instructions
Mix 1 ½ cups graham cracker crumbs with ¼ cup sugar and 6 tablespoons melted butter
Press mixture firmly into mini cupcake liners or small ramekins to form crusts
In a bowl, beat 16 ounces softened cream cheese with ½ cup sugar until smooth
Add ¼ cup lime juice and 1 ½ cups mango puree, mixing until fully combined
Gently fold in 1 ½ cups whipped cream
Spoon filling into prepared crusts and refrigerate 4 hours or until firm
Notes
Use digestive biscuits or vanilla wafer crumbs as graham cracker substitutes
Chill at least 4 hours for optimal firmness
Storage: Keep refrigerated for up to 3 days
Can use non-dairy cream cheese for vegan option
- Prep Time: 20
- Category: No-Bake Creamy Desserts
- Method: No-Bake
- Cuisine: Dessert
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 285
- Sugar: 18g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 11g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 55mg