No-Bake Mango Delight

Hello! Thank you.  I’m glad you stopped by because today is your lucky day. 🙂

“Never judge a book by its cover” the saying goes.  This dessert may look mundane, but wait until you try it.  You are going to hate me for creating this recipe.  There is nothing like it out there.  This delectable dessert is out of this world. Literally!  One bite and  I was sold.  I must have heard fireworks and the oohs and aahs. 🙂  This my friend is one of those treats that would  make you throttle someone if she/he comes between you and your share.  It’s just too delicious.  You can’t stop eating it.  The best tropical sweet treat anyone can have.  There is no artificial mango flavoring added.  There’s (fresh) mango in every bite.  Definitely a MUST try.


My children asked me to bake  them a cake this morning; something “refreshing and sweet”.   They wanted “something else” besides the usual chocolate cake .  I wasn’t planning on being in the kitchen today, but since I didn’t have anything else for them (out of the papaya slush) , I had to make one.  I was looking at the mangoes I purchased yesterday and I knew exactly what to do with them.  It will be a good excuse to use the mascarpone cheese before it expires.  Did I have a whipping cream?  Checked.  Butter?  Checked.  Graham crackers or Ritz crackers?  Nope.  Okay, I couldn’t make it today ( So, I thought).  Then, I went to the formal dinning room and there! The butter cookie container was sitting on top of the table.  Aha!  The kids have been eating them.  I opened the can and there was about a quarter of cookies left.  I found the perfect crust for my mango recipe.


This mango delight is layered with butter cookie crumbs, mango puree and mascarpone mixture, whipped cream mixed with a surprise ingredient , and naturally sweet  diced fresh mango.  The extra steps are what makes this treat sinfully delicious.  You will thank yourself for making it.  This would definitely make your potluck or party desserts list.  🙂


Okay, you get the idea.  Let’s make it so you can devour a piece (or more) and stop drooling. 🙂    You need to gather all the ingredients before you start making it to prevent mishap.  This recipe yields 9-12 servings.

Note: You can add mango extract to enhance the flavor if you prefer, but this recipe is perfect without it. 

For the crust:

  • 22 butter cookies
  •  2 tablespoons melted butter


  1. If you don’t have a food processor, place the cookies in a Ziploc bag and pound until  you have very fine crumbs.  Add the melted butter and mix with a spoon.  If you are using a food processor, process until all the cookies are very fine.  Add the melted butter and pulse until well-combined.
  2. Transfer the crumb mixture into a square (8″ x 8″) glass baking dish.
  3. Using a dry measuring cup, press down making sure the crumb mixture is evenly distributed and covered the bottom of the baking dish; set aside.

Prep the Mango

You will need 3 large, very ripe Manila mangoes, divided


  1. Wash and slice the three mangoes.  Set aside the seeds.  You can eat the flesh off them later. 🙂  You should have a total of 6 half mangoes.
  2. Dice 4 of the half mangoes and place on a plate; set aside.
  3.   Scoop the flesh of the remaining mangoes and place in  a blender.  Puree it and set aside.

Tip:  For easy and faster way of dicing the mangoes, carefully cut the mango flesh with a knife horizontally then cut vertically without cutting through the skin.  See photos above.

Prepare the first layer:


  • Mango puree
  • 6 oz. (3/4 of the container) Belgioioso Mascarpone or cream cheese at room temperature (a must)
  • 4 tablespoons butter, softened at room temperature
  • 1/2 cup condensed milk


  1. In a stand mixer with a paddle attachment, add butter and beat in high speed until smooth.  Turn off the mixer. Scrape the sides and bottom and beat again in medium-high speed for 10 seconds.
  2. Add the mascarpone cheese and beat in the lowest speed just until combined. (If you are using cream cheese, beat in high speed until smooth and well-combined.
  3. Add the mango puree and condensed milk.  Beat in low speed until well-combined. Turn off the mixer.
  4. Using a spatula, smooth the lumps (if there’s any. If none, skip this step) in the mixture by pressing down and folding to combined.
  5. Replace the bowl in a stand mixer and add about a little over 1/4 cup of the diced mango.  Beat for 10 seconds.
  6. Pour the mixture in the prepared baking dish.

Prepare the whipped cream topping (2nd layer)


  • 1 cup heavy whipping cream
  • zest of 1 large orange
  • 1 teaspoon vanilla extract
  • 1/8 cup of condensed milk
  • 1 tablespoon powdered sugar
  • remaining mascarpone cheese or cream cheese


  1. In a stand mixer with a paddle attachment, add the cream, condensed milk and vanilla extract.  Gradually beat in low to medium speed  until frothy about 2 minutes.
  2. Add the powdered sugar and gradually increase the speed.  Continue to beat until stiff peak forms. Do not over beat.
  3. Add the mascarpone or cream cheese and the orange zest.  Beat until just combined.
  4. Add the whipped cream mixture on top of the mango mixture.
  5. Add the remaining diced mangoes on top of the whipped cream mixture.
  6. Refrigerate at least an hour and a half before you cut ( i cut a piece at 45 minutes mark and it was still soft.  See photo below).
  7. If you have any leftover, refrigerate overnight and leave at room temperature(about 15 minutes) before serving.

IMG_20140306_122349_269Note:  I found the best way to serve this heavenly dessert is to cut it and place on individual plates and refrigerate for 3 hours.  It’s to die for!!!

If you like this recipe, don’t forget to Subscribe or Follow to get the latest recipes.   There are more original recipes coming your way.  However, please be kind and link back to source when you use or share any of my recipes.  Thank you for stopping by.  Until next time.  Have a fantastic weekend!

© (2014)   Unauthorized use and/or duplication of material herein without expressed and written consent from this blog’s author, Annabelle Bedell, is strictly and completely prohibited.


A Childhood Snack Made Two Ways

One of my childhood favorite snacks made into a delicious, refreshing drink and/or dessert.  Drink or dessert?  You decide.


The house my siblings and I grew up in was surrounded with fruits trees.  We had papaya, guava, jackfruit, coconut, mango, avocado, star apple, wild mangosteen (santol), and Jamaican cherry (sarisa or aratilis).  We also had apple bananas and Kamias or Pias (Averhoa bilimbi or cucumber tree).  We enjoyed them for many years until we relocated.  The avocado, mango, and papaya were among the favorites.  My mother would use the unripe (green) papayas for her cooking and we enjoyed the papayas somewhat ripe.  We would slice them up and dipped them in vinegar with salt.  As for the very ripe papayas?  Well, we didn’t own a blender, so we would scoop the flesh and  added evaporated and condensed milk to sweetened them and ate them that way. Sometimes we ate them plain; the same with the avocado and mango.  The avocado and mango were to die for.  They were so delicious.

I had a very large ripe papaya. I was debating either to eat it plain or not, but I decided to make it into a refreshing, delicious drink instead; a smoothie.

Papayas are good for you.  According to WebMD, papayas are a rich source of Vitamin A and C.  One half of a small papaya provides 150 percent of the recommended dietary intake of Vitamin C.  It’s low in calories, fat-free, cholesterol free, and a good source of potassium, foliate and fiber. 

What I love about papaya is it’s enzyme called papain and its leaves.  I’ve read that papain helps aids in digestion by  breaking down tough meat fibers.  It also helps prevent constipation and lower cholesterol.  My sister had problems with acne in her teenage years.  So, we used its leaves as a facial rub to exfoliate dead skin cells.  My sister’s problem with acne ceased. Exfoliating with papaya leaves made my face smooth and prevented growth of pimples or acne.  I can’t recall experiencing acne in my youth.  I’m guessing it must be because of the papaya leaves and it’s cleansing properties.

You can use milk of your choice and add protein powder, chia seeds, and flax seeds in this recipe if you prefer, but I want to keep the flavor authentic. 


  • half of extra large papaya (a little over 2 cups)
  • 1/2 cup Evaporated milk
  • 2 spoonfuls of condensed milk
  • 10 ice cubes


  1. Clean the papaya by removing the seeds and veins off the flesh. Wash.
  2. Scoop the flesh and place in a blender.
  3. Add the milk and ice cubes.
  4. Blend until smooth.  Serve immediately.

The other way of enjoying this childhood favorite snack is to make it a frozen drink or dessert topped with whipped cream and mix it to make into a creamy, flavorful slush.


All you have to do is to place the smoothie you made (above) in a container and freeze for 3 hours ( if you can’t wait) or overnight if you want to have it later.  Either way, it’s waiting to be devoured.   The directions to make this frozen drink or dessert are below.

  1. Remove the container from the freezer. 
  2. Using a fork, scrape the frozen smoothie.
  3. Scoop with a spoon and transfer into a bowl or a serving cup and top with whipped cream. Garnish with a cherry.

You can either eat it without the whipped cream or you can mix the whipped cream to make a creamy slush.  As for me?  I did the latter and I was in heaven. 🙂

That is all for now.  I hope you give them a try. I assure you, they’re delicious! 

If you like this post or my blog, don’t forget to Subscribe or Follow to get the latest recipes.  Please be kind and link back to source when you use or share any of my recipes.  Thank you for stopping by.  Until next time.  Have an awesome day!

© (2014)   Unauthorized use and/or duplication of material herein without expressed and written consent from this blog’s author, Annabelle Bedell, is strictly and completely prohibited.

Spiced Chocolate Chai Latte

I was surprised how chilly it was when I went for a jog this morning.  It felt like fall.  Fall in summer?  I was thinking oh, no! Not yet!

As I was jogging, I thought about my husband’s favorite winter drink I created years ago; the Spiced Chocolate Chai Latte.  When the weather was extremely cold, my  husband would call me up on his way home and asked me to make this drink.

We just relocated to a new place from Fairfax County and Mr. M and I were invited to our neighbors home for a chat.  The lady of the house served us homemade Chai tea.  It was quite delicious and comforting.  That’s when Chai flavor became our favorite.

Well, after taking a cold shower, I felt rather cold, so instead of drinking orange juice, I made a cup of our favorite hot drink, Chocolate Chai Latte.  A sip and I wanted to just sit down and read a book while drinking this flavorful beverage.  It makes you feel warm just looking at the picture, doesn’t it?  Mm…RSCN6975


  • 2 1/2 tablespoons of Pacific Chai Spice Latte mix
  • 1 tablespoonful chocolate flavor protein powder or Ghirardelli sweet ground chocolate and cocoa chocolate mocha flavor
  • 1 teaspoon freshly grated nutmeg, plus more for garnish.
  • 3 tablespoons half and half or low-fat milk
  • 1 teaspoon cardamom spice
  • 1 cup boiled water
  • whipped cream


  1. Add the first five ingredients in your favorite cup
  2. Boil 1 cup of water and pour into the mixture. Stir to combine.
  3. Topped with whipped cream and sprinkle with freshly grated nutmeg. Enjoy!

If you like this post or my blog, don’t forget to Subscribe and Follow to get the latest recipes.  Thank you.


© (2013)   Unauthorized use and/or duplication of material herein without expressed and written consent from this blog’s author, Annabelle Bedell, is strictly and completely prohibited.