I love sharing recipes that feel effortless yet impressive, and this mango snowflake crisp is exactly that. I make it whenever I want a guaranteed win—no baking, no whipping, no stress. Just melt, mix, press, and chill. The result is a creamy, crunchy, fruity treat that looks beautiful, tastes amazing, and never fails, even for beginners.
This mango version is especially addictive. The milky coating melts in your mouth, followed by soft marshmallow, crunchy biscuits and nuts, and little bursts of sweet-tangy dried mango. It’s perfect for everyday snacking, gifting to friends, or preparing ahead for busy days.
Contents
Why You’ll Love This Recipe
- Completely no-bake and beginner-friendly
- Soft, creamy, crunchy, and fruity all in one bite
- Rich milk flavor balanced by sweet-tangy dried mango
- Easy to customize with different nuts or dried fruits
- Perfect for gifting, snacking, or make-ahead treats
If fruity snowflake crisps are your thing, the Strawberry Snowflake Crisp is another must-try—bright, refreshing, and just as irresistible.
Ingredients
- 10g unsalted butter
- 30g coconut oil (or replace with butter)
- 150g plain marshmallows (no filling)
- 40g milk powder
- 60g mixed nuts, roasted and chopped
- 75g small biscuits (dry and crisp)
- 80g dried mango, diced
Note:
Use plain marshmallows for easier melting and better flavor balance. Keep biscuits dry to maintain crunch.
Instructions
Prepare all ingredients in advance. Roast the nuts, let them cool, and chop into even pieces. Dice the dried mango into small cubes and break large biscuits into bite-size pieces for easier mixing.
Heat a nonstick pan over low heat. Add the butter and coconut oil, stirring until fully melted. Keep the heat low to prevent burning.
Add the marshmallows and stir continuously with a silicone spatula until completely melted and smooth, with no visible lumps. Turn off the heat immediately once melted.
Add the milk powder right away and mix quickly, using the residual heat to combine everything into a thick, creamy mixture.
Add the chopped nuts, biscuits, and dried mango. Stir quickly and evenly so every piece is well coated.
Transfer the mixture into a lined 20×20cm square mold. Wearing gloves, press firmly and evenly to remove air gaps and create a smooth surface.
Refrigerate for about 1 hour until fully set. For quicker setting, freeze for 20–30 minutes, avoiding over-freezing.
Once firm, remove from the mold and cut into neat 3×3cm squares using a sharp knife.
Store in an airtight container in a cool, dry place for up to 1–2 weeks.
Frequently Asked Questions
Why do I need to keep the heat low?
Marshmallows burn easily. Low heat prevents bitterness and keeps the texture soft and creamy.
Why must I work quickly after turning off the heat?
The mixture sets fast as it cools. Quick mixing ensures even coating and easy shaping.
Can I adjust the sweetness?
Yes. I add more marshmallows for extra sweetness or reduce them slightly if I prefer a lighter taste.
What if my snowflake crisp is too soft or too hard?
If it’s too soft, I chill it longer. If it’s too hard, I reduce the milk powder next time or make sure the marshmallows are fully melted before mixing.
Can I swap the mango for other fruits?
Absolutely. Strawberries, cranberries, pineapple, or blueberries all work beautifully.
Beginner-Friendly Mango Snowflake Crisp
Ingredients
- 10 g unsalted butter
- 30 g coconut oil or replace with butter
- 150 g plain marshmallows no filling
- 40 g milk powder
- 60 g mixed nuts roasted and chopped
- 75 g small biscuits dry and crisp
- 80 g dried mango diced
Instructions
- Prepare all ingredients in advance. Roast the nuts, let them cool, and chop into even pieces. Dice the dried mango into small cubes and break large biscuits into bite-size pieces for easier mixing.
- Heat a nonstick pan over low heat. Add the butter and coconut oil, stirring until fully melted. Keep the heat low to prevent burning.
- Add the marshmallows and stir continuously with a silicone spatula until completely melted and smooth, with no visible lumps. Turn off the heat immediately once melted.
- Add the milk powder right away and mix quickly, using the residual heat to combine everything into a thick, creamy mixture.
- Add the chopped nuts, biscuits, and dried mango. Stir quickly and evenly so every piece is well coated.
- Transfer the mixture into a lined 20×20cm square mold. Wearing gloves, press firmly and evenly to remove air gaps and create a smooth surface.
- Refrigerate for about 1 hour until fully set. For quicker setting, freeze for 20–30 minutes, avoiding over-freezing.
- Once firm, remove from the mold and cut into neat 3×3cm squares using a sharp knife.
- Store in an airtight container in a cool, dry place for up to 1–2 weeks.
