If you love cool and creamy no-bake desserts, let us introduce you to your new favorite: mango delight! This fluffy summer treat requires just a few simple ingredients, takes less than 30 minutes to prep, and is guaranteed to be a showstopping finale to any warm-weather celebration.

Keep reading for the step-by-step recipe and all our best tips for making this “mango-riffic” no-bake delight.

What Is Mango Delight?

This no-bake tropical treat is a layered dessert, similar to our fan-favorite strawberry delight and chocolate eclair delight recipes. It happens to be popular in many Pakistani and Indian kitchens. While the ingredients vary from home to home, fresh mango is at the heart of every variation of this light, creamy dessert. See how TikTokker @mahnoorsaadofficial makes hers.

The dessert can be served simply as-is without any additional toppings or finished with chopped nuts, whipped cream, a drizzle of honey or even toasted coconut. No matter the topping, the end result is sure to be, well, delightful.

Our No-Bake Mango Delight Recipe

Ingredients

4 large ripe mangos
1 (8.8 ounce) package Biscoff cookies or similar crunchy tea biscuits
2 cups heavy whipping cream
7 ounces sweetened condensed milk (about half of a standard can)
Chopped pistachios and additional whipped cream (optional for garnish)

Editor’s Tip: We selected Biscoff cookies for this recipe since they were what was readily accessible at our supermarket. Traditional mango delight recipes in Pakistan and India will often go for LU Candi Original Biscuits instead. Shortbread cookies or even cubes of pound cake or white bread are also popular choices for mango delight recipes.

Directions

Step 1: Dice two mangos

Peel and dice two mangos into small cubes and transfer to a small bowl. Keep the diced mango chilled in the refrigerator until ready to use.

Editor’s Tip: For the best mango delight (and the best mango recipes in general), choose very ripe fruit. They will have the sweetest and most intense mango flavor.

Step 2: Puree two mangos

Peel the remaining two mangoes and place them in a food processor or high-powered blender. Puree until smooth. You should end up with roughly 1-1/4 cups of pureed mango. Reserve 3 tablespoons of the puree in a piping bag fitted with a small round tip and refrigerate for final decoration.

To the remaining puree, add 7 ounces of sweetened condensed milk (or try one of these sweetened condensed milk substitutes) and whisk until fully combined. Place the mixture in the refrigerator to keep it chilled.

Step 3: Whip the cream

In another large bowl, use a hand mixer to whip the heavy cream into stiff peaks, six to eight minutes.

Editor’s Tip: You could also use a stand mixer fitted with the whisk attachment.

Step 4: Make the filling

Using a rubber spatula, fold the sweetened mango puree into the whipped cream, a large spoonful at a time until no streaks remain. Set aside.

Editor’s Tip: Use a gentle hand when adding the sweetened mango puree to the whipped cream. You want to keep as much air in the cream as possible, so the dessert stays light and fluffy.

Step 5: Assemble the dessert

To a glass 9×9-in. baking dish, add a single, even layer of Biscoff cookies. Top this with a third of the whipped mango filling followed by half of the diced mango. Repeat the layers a second time (cookies, filling, diced mangos) and finish with a final layer of the whipped mango filling.

Step 6: Decorate

To decorate, use the reserved mango puree to make several thin, parallel lines across the surface of the dessert. Then run the tip of a knife, toothpick or skewer up and down through the lines of mango puree to create a herringbone effect (or try one of these methods for making a swirled cheesecake).

Editor’s Tip: For the cleanest design, insert only the tip of your knife into the dessert so as not to disturb the layers below.

Step 7: Chill

Cover and transfer to the fridge. Chill at least two hours, or overnight until softly set. Keep in mind the dessert will not completely solidify but should thicken considerably.

Step 8: Garnish and serve

Before serving, pipe or dollop a border of the reserved whipped cream around the outer edge of the dessert, then garnish with chopped pistachios, if desired. Spoon generously onto plates (with additional whipped cream if desired) and enjoy immediately.

How to Store Mango Delight

Mango delight should be refrigerated in an airtight container or in its dish covered tightly with plastic wrap. Leftovers will keep in the refrigerator for up to four days. Note that the cookies will lose their crunch the longer the dessert rests in the refrigerator.

Mango delight may also be frozen for up to three months when stored in an airtight container. Either serve frozen (it’ll be just like no-churn ice cream) or let it defrost overnight in the refrigerator before serving. We recommend garnishing right before serving instead of prior to freezing for the best blend of textures.

The post This Mango Delight Recipe Is a No-Bake Summer Stunner appeared first on Taste of Home.

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