DistributorsDesserts · CRESPO KITCHEN
Layered mango pretzel dessert
A crisp pretzel base with mango cream and a fruit-filled gelatin topping.
39 min approx.6 servingsFresh mango
© 2026 National Mango BoardIngredients
- Crust: 2½ cups crushed salted pretzels
- Crust: 2 tablespoons sugar
- Crust: ¾ cup melted salted butter
- Cream layer: 8 ounces softened cream cheese
- Cream layer: 8 ounces prepared extra-creamy whipped cream
- Cream layer: ¾ cup mango puree
- Cream layer: ¾ cup sugar
- Topping: 2 cups boiling water
- Topping: 3 ounces lemon gelatin
- Topping: 1 tablespoon mango jam
- Topping: ½ cup mango puree
- Topping: 2 tablespoons sugar
- Topping: 2 cups diced mango
Method
- Heat the oven to 350°F. Combine pretzels, melted butter and the crust sugar; press into a 9-by-13-inch pan.
- Bake 4 minutes and cool for about 30 minutes.
- Beat cream cheese, whipped cream,¾ cup mango puree and ¾ cup sugar together. Spread over the cold crust, sealing all the way to the edges.
- Dissolve gelatin in boiling water with mango jam,½ cup puree and 2 tablespoons sugar. Briefly pulse the diced mango to chop it smaller and stir it in.
- Let the gelatin mixture lose its heat before pouring gently over the cream layer. Refrigerate 3–4 hours until set.
Research sources
Adapted from the credited source, with wording and translation for RCF; not tested in our kitchen. Times are estimates. Sources consulted for ingredients and techniques:
Recipe credit: National Mango Board