Mango Yogurt Cups: The Easiest No-Bake Dessert

Cool, creamy, and bursting with fresh mango flavor, these yogurt cups are the kind of no-bake dessert that fits any occasion.

They come together in minutes, chill beautifully in the fridge, and taste just as good for a casual snack as they do on a dessert table.

Easy, refreshing, and quietly addictive.

That’s exactly where these mango yogurt cups come in.

Why This Recipe Is Awesome

First of all, no baking. No preheating. No timers screaming at you. Your oven can take the day off.

Second, this recipe is basically foolproof. You layer things.

That’s it. If you can stack items in a cup, congratulations — you’re qualified.

Third, the flavor combo? Creamy yogurt + sweet mango = elite pairing.

It tastes fancy enough to serve guests but chill enough to eat straight from the fridge at midnight.

IMO, that’s the sweet spot.

And let’s not ignore the biggest win: these cups feel indulgent without being heavy.

You finish one and don’t immediately regret your life choices.

Rare dessert behavior.

Ingredients You’ll Need

Nothing wild here. If your kitchen is even mildly stocked, you’re probably already halfway there.

• Fresh ripe mangoes – sweet, juicy, and doing most of the heavy lifting
• Plain or vanilla yogurt – thick yogurt works best (Greek-style if possible)
• Honey or maple syrup – optional, depending on how sweet your mangoes are
• Crushed biscuits or granola – for that little crunch moment
• Chia seeds – optional, but they make you feel very responsible
• Cardamom or cinnamon (a pinch) – totally optional, but lovely
• Chopped nuts – almonds or pistachios work great if you like texture

That’s it. No mystery ingredients. No “special extract you’ll use once and forget forever.”

Step-by-Step Instructions

1. Prep the mango.
   Peel the mangoes, chop them into chunks, and blend until smooth. If you like a bit of texture, leave it slightly chunky. Smooth or rustic — your call.
2. Taste and adjust.
   Give the mango purée a quick taste. If it’s sweet enough, amazing. If not, add a little honey or maple syrup and blend again. Don’t overthink it.
3. Get the yogurt ready.
   Spoon the yogurt into a bowl and stir until smooth. If you want it sweeter, add a drizzle of honey. Add a tiny pinch of cardamom or cinnamon if you’re feeling fancy.
4. Start layering.
   Grab your serving cups or jars. Start with a layer of crushed biscuits or granola at the bottom. This is the “surprise crunch” layer.
5. Add yogurt.
   Spoon in a generous layer of yogurt. Smooth it out a bit, but don’t stress about perfection.
6. Mango time.
   Add a thick layer of mango purée on top of the yogurt. This is where things start looking very Instagram-worthy.
7. Repeat if you want.
   If your cups are tall, repeat the layers. If not, stop here and call it art.
8. Finish strong.
   Top with chopped nuts, a sprinkle of chia seeds, or a few mango cubes. Chill for at least 30 minutes if you can wait (big if).

How to Serve

These mango yogurt cups shine when served cold. Straight from the fridge is ideal.

They’re perfect as:

• A no-bake dessert after dinner
• A brunch table star
• A “I want something sweet but not too sweet” snack
• A make-ahead treat for busy days

Serve them in clear glasses if you can — those layers deserve to be seen.

Nutrition Facts (Approximate, Per Serving)

• Calories: 180–220
• Protein: 6–8g
• Carbohydrates: 30–35g
• Fat: 4–6g
• Fiber: 3–4g
• Sugar: Mostly from fruit (so we’re calling it friendly sugar)

FYI, exact numbers depend on your yogurt and toppings, but overall? Balanced and satisfying.

Common Mistakes to Avoid

• Using unripe mangoes.
  Sour mango ruins the whole vibe. If it’s not sweet, wait a day or two.
• Watery yogurt.
  Thin yogurt = sad layers. If your yogurt is runny, strain it for a bit.
• Overloading the sweetener.
  Taste first. Mango is already doing a lot here.
• Skipping texture.
  No crunch at all makes it boring. Even a little granola helps.
• Rushing the chill time.
  Warm yogurt cups are… not it. Give them at least some fridge time.

Alternatives & Substitutions

• No mango? Use peaches, strawberries, or even banana. Still good, just different vibes.
• Dairy-free? Coconut or almond yogurt works beautifully.
• No biscuits? Use oats, granola, or even crushed nuts.
• Want it richer? Swirl in a spoon of cream cheese with the yogurt.
• More protein? Use high-protein yogurt and add chia seeds.

Personally, I love mango + coconut yogurt. It’s tropical without trying too hard.

Final Thoughts

These mango yogurt cups are proof that dessert doesn’t need drama.

No baking, no stress, no sink full of dishes.

Just layers of creamy, fruity goodness that somehow feel both indulgent and sensible.

Make them for guests. Make them for yourself.

Make them because you don’t want to cook but still want something delicious.

You’ve earned that spoonful.

FAQ (Frequently Asked Questions)

Can I make these ahead of time?
Absolutely. They keep well in the fridge for up to 2 days.

Can I freeze them?
You can, but the texture changes. IMO, they’re better chilled, not frozen.

Do I have to use sweetener?
Nope. If your mangoes are sweet, skip it entirely.

Is this a dessert or a breakfast?
Yes. It’s both. Labels are overrated.

Can I use flavored yogurt?
Totally. Just reduce added sweetener so it doesn’t get too sugary.

What if I don’t have a blender?
Mash the mango really well with a fork. Rustic works here.

Can kids help make this?
100%. It’s basically edible arts and crafts.