No-Bake Mango Cheesecake Mousse Jars

Ingredients

• 100 g Heavy cream (At least 36% fat)
• 1 cup Mango puree
• 225 g Cream cheese (At room temperature)
• 6 tbsp Caster sugar (Use 4 tablespoons with the mousse and 2 tablespoons with the granola)
• 1 tsp Vanilla extract
• 1 cup Granola
• 2.5 tbsp Butter (Melted)
• Mangoes and other fruits (Chopped, for topping)

Steps

1. 1

   Add the heavy cream to the bowl of a stand mixer fitted with the whisk attachment. Beat on medium-high speed until soft peaks form. A hand mixer may be used instead.

2. 2

   Add the mango puree, cream cheese, 1/4 cup caster sugar, and vanilla extract to the whipped cream. Whisk just until well combined, about a minute; the accompanying notes advise whisking for less than a minute or folding with a rubber spatula to retain the air.

3. 3

   Pulse the granola a few times in a food processor until it resembles breadcrumbs.

4. 4

   Add the melted butter and 2 tablespoons caster sugar to the granola crumbs. Combine, then set the mixture aside.

5. 5

   Divide the granola mixture evenly among 6 jars. Press it into an even layer with the back of a spoon.

6. 6

   Pipe the cheesecake mixture into the jars, dividing it evenly among them.

7. 7

   Refrigerate the jars for at least 2 hours.

8. 8

   Top with chopped mangoes and other fruit just before serving.

Notes

The author says the jars keep refrigerated for two days. Mango puree can be replaced with another fruit puree, such as strawberry or raspberry. Use heavy cream with at least 36% fat for soft peaks. The recipe lists granola without specifying its type or ingredients.

Nutrition per serving

• dessert
• no-bake
• mango
• make-ahead
• vegetarian
• summer
• individual servings