Mini mango and chocolate desserts are simple and attractive individual cheesecakes. They have a rich chocolate crumb base and a white chocolate cheesecake cream centre which is topped with a mango sauce and a sprinkling of chocolate. These no-bake desserts can be prepared ahead of time making them ideal for when you are expecting guests. The quantities in the recipe below are sufficient to make around seven individual 8cm diameter desserts but the recipe can easily be increased to make a greater quantity if needed.
Ingredients for mini mango and chocolate desserts
Ingredients for the biscuit base
- 230g plain biscuits such as Digestives, Rich Tea or Marie biscuits
- 50g cocoa powder
- 130g butter
- 2 tablespoons honey
- A little cooking oil to grease the rings
Ingredients for the white chocolate filling
- 130g white chocolate (suitable for cooking)
- 250g mascarpone (at room temperature)
- 200ml double cream
- 20g caster sugar
Ingredients for the mango topping
- 2 large or 3 medium mangoes
- 20g sugar
- 1 tablespoon water (15ml)
- 2 teaspoons lemon juice (10ml)
- Half a teaspoon cornflour
- 2 squares grated dark chocolate to decorate
Equipment needed to make mini mango and chocolate desserts
- Kitchen scales
- Medium sized saucepan to prepare the biscuit base
- Plastic bag for crushing the bisuits
- Rolling pin to crush the biscuits
- Seven 8cm diameter dessert rings with a pusher
- Saucepan to prepare the mango sauce
- Measuring jug
- Two large bowls, one for the cream and one for the mascarpone
- Wooden spoon
- Electric mixer or hand whisk to whisk the cream
- Teaspoon and knife to spread the filling over the bases
- Fork for the mango sauce
- Grater for the chocolate
How to make mini mango and chocolate desserts
How to prepare the biscuit base
Lightly brush the inner faces of the rings with cooking oil. Place the rings on non-stick parchment on a tray.
Place the biscuits (230g) in a strong plastic bag and crush to fine crumbs using a rolling pin.
Measure 130g butter and 2 tablespoons (30ml) honey into the saucepan and heat gently until melted, stirring regularly.
Transfer the crushed biscuits and 50g cocoa powder in the pan with the melted butter/honey mixture and mix thoroughly.
Divide the mixture between the rings pressing firmly with the back of a spoon until the bases have an even surface and are well compacted.
Place the tray of bases in the fridge for a minimum of two hours to set. Alternatively, the bases can be prepared the day prior to preparing the remainder of the desserts and chilled overnight.
How to prepare the white chocolate filling
Melt 100g good quality white cooking chocolate. This can be done either using the appropriate setting on a microwave or by placing in a heatproof bowl in a pan of hot water over a low heat.
Mix 250g mascarpone (the mascarpone must be at room temperature before starting this stage) with 20g caster sugar using a wooden spoon. Slowly stir in the melted white chocolate and mix until thoroughly combined.
Measure 200ml double cream into another bowl and whisk until it just starts to become solid. Add the lightly whisked cream to the bowl with the mascarpone, sugar and white chocolate and fold in using a metal tablespoon.
Cover the bowl and transfer to the fridge to chill for a minimum of an hour.
How to prepare the mango topping
Peel the mango and dice into small cubes.
Place the diced mango in a pan with 15ml water, 20g sugar and 10ml lemon juice and simmer gently until the fruit softens. This is likely to take only a few minutes. Stir in the cornflour.
Remove from the heat and set aside to cool. When cool, mash any large solids using a fork.
How to assemble the mini mango and chocolate desserts
Remove the bases from the fridge but keep the rings in place.
Divide the white chocolate filling between each of the rings, spreading carefully and finishing the tops with a level surface.
Spread the mango topping over each of the cheesecakes, spreading carefully up to the edges of the rings.
Using the pusher, carefully remove each dessert from the dessert rings and place on a tray. Add a small amount of grated chocolate to the centre of each mini dessert.
Store in the fridge until ready to ready to serve.
- Take the mascarpone out of the fridge some time before starting the prepare the dessert so that it has time to reach room temperature.
- If you don't have caster sugar you can prepare your own by blitzing granulated sugar in a food processor.
- Each mini dessert is sufficient for one serving.
- The desserts can be eaten the day they are prepared or can be kept in the fridge until the following day.
You may also like to try cherry cheesecake with a chocolate crust, another delicious cheesecake which is also easy to make.