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Photo of Mango Mascarpone Creamcheese Shots by Bency Koshy at BetterButter

Mango Mascarpone Creamcheese Shots

Bency Koshy
40 minutes
Prep Time
0 minutes
Cook Time
8 People
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ABOUT Mango Mascarpone Creamcheese Shots RECIPE

Very hard for most people to resist a juicy sweet Mango. Its no surprise this tropical fruit is after all the King of fruits!!!! No summer goes by without me whipping up some decadent dessert with my favourite fruit. A crowd pleaser for one this sensational luscious dessert is gonna leave fond memories till the next summer. Beat the heat with this fantastic dessert.So lets get on with it!!

Recipe Tags

  • Veg
  • Easy
  • Dinner Party
  • Italian
  • Dessert

Ingredients Serving: 8

  1. The base- biscuits pounded fine - 1.5 to 2 cups ( depending on how thick you want the base) brown sugar - 2 tbsp (optional) butter - 90gms roasted and crushed hazelnuts - 1/2 cup
  2. cream cheese - 200gms cheese - 200gms whipping cream - 200ml ( the cream i used was sweet so adjust accordingly with the total sugar added to the mixture as a lot of whipping cream comes without sugar) - 2 tsp ( You can add more if you are in the mood!!!! vanilla extract - 1 tsp
  3. sugar - 150gms ( adjust the sugar depending on whether the whipping cream you use is sweet or non sweet )
  4. the top of the dessert you need mango puree - 1 cup
  5. 1/2 tbsp gelatin ( 4.63gms)
  6. zest - one medium lemon
  7. mango cubes - cut from one large ripe mango ( You could use any summer fruits here if you like. I used watermelons for garnish


  1. the base. Pound the biscuits and roasted hazelnuts in a zip lock bag till fine. Add the melted butter and mix well till all combined. Spoon the mixture into the glasses or jars and press it down. Refrigerate for an hour.
  2. the filling. Make sure your cream cheese and mascarpone is room temperature. Whip your heavy cream till soft peaks and set aside.
  3. Add the lemon zest, rum and vanilla extract to the caster sugar and give a whisk and combine it with the cream cheese and then the mascarpone. Whisk till all is well combined.
  4. Remember not to over whisk the mascarpone as it tends to turn lumpy. Pour the mixture into the glasses and leave it in the fridge.
  5. the topping. Add the gelatin to a little warm water to bloom and add to the mango puree. Pour the puree on top of the cream mixture and leave it in the fridge overnight to set. Garnish with fresh mango cubes and mint leaves before ser

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