Mango Cheesecake Cups

To create the mango compote, simply simmer all compote ingredients in a pan until the mixture turns into a jam like consistency. Make sure to stir consistently. I also crushed the mango pieces with my wooden spoon as they wilted, so that the blending process would be slightly easier later on.

For the graham cracker crust, place graham crackers into a food processor until they are finely blended. Then, mix in melted butter and sugar.

Mix the mango compote and condensed milk together, and place it in the freezer to cool for about 20 minutes.

Take out the mixture from the freezer, and add in coconut cream, vanilla extract, and cream cheese. Now blend the entire mixture with a hand mixer. Note: make sure to soften the cream cheese before blending with the rest of the mixture – this will prevent chunks. I heated my cream cheese in the microwave for about 20-30 seconds to achieve this.

Whip the mixture for about 10-15 minutes.

Grab your dessert cups, and place your graham cracker crust at the bottom and press down with a spoon. Then, scoop in your mango mixture, and top off with more graham cracker crust crumbles. Place the mixture in the freezer for about 2 hours or refrigerate overnight.

Optional: mix in whipped cream with your mango mixture for a lighter and airier texture!

Garnish with whipped cream and crushed pistachios before serving.