Published: May 2, 2018 Last Modified: December 5, 2019 Freda Dias

Mango Cream Recipe | Indian Mango Cream

This Mango cream is a delicious and decadent layered dessert with mango flavored cream and fresh mango pieces. It is an easy and fuss-free, eggless, no-cook dessert, perfect for this summer season. Got some mangoes and cream? Then you have to try this luscious Mango fruit cream dessert soon!

My previous post was mango based on the yummy Mango Mastani. So as you know, I had used canned mango pulp and still had some left. So I wanted to use that up and share another mango dessert with you. It had to be quick and fuss-free and this mango and cream dessert just fits the bill!

Initially, I was aiming to make an eggless mango mousse, but it went awry as it didn’t have a mousse-like texture. Probably because the mango pulp that I used was not as thick in comparison to the freshly made mango pulp. And I hadn’t used any setting agent like gelatin or agar-agar either. So well, we have here an equally delightful dessert, which is basically mango whipped cream.

A couple of days ago, my hubby forwarded me an attachment of the trending mango desserts in various outlets in Mumbai. Heck, I can’t go there right now, but I can definitely try to make them at home.

And this Mango fruit cream was featured in many of the outlets. So unknowingly, I did make mango cream 😀 All you need is mangoes, cream, and some chopped mangoes to make this decadent dessert.

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HOW TO MAKE MANGO WHIPPED CREAM | INDIAN MANGO FRUIT CREAM RECIPE?

To make this dessert, you start off by whipping the cream to stiff peaks, then fold the whipped cream with the mango pulp. That’s it.

The only time-consuming part with these kinds of desserts is the time it needs to chill. But this easy, mango and cream makes for a great make-ahead dessert too 🙂 You can eat this as such, or add a little texture and layer it as I’ve done.

Because I love layered desserts, I have presented this in alternating layers of mango pieces and mango whipped cream finished off with some whipped cream topping! Aaaaand I was super lucky to find a good ripe and pulpy Champagne Mango which was really sweet.

So you get a bite of that sweet, juicy, mango pieces and the rich, smooth mango flavored cream. Absolutely heavenly! A simple yet delicious and impressive dessert! This turned out sinful and decadent, bursting with the sweet tropical mango flavor.

You can easily add other chopped fruits like bananas, strawberries, pineapples, grapes etc to make it even more interesting!

Take it up a notch and make more amazing desserts, like this Serradura (swap the cream layer for this mango layer, the Marie biscuits for crushed Oreos) or use it in a trifle with alternating layers of vanilla cake, mango flavored cream, and chopped mango pieces. The possibilities are endless with this mango fruit cream. But if you are not up to it, simply enjoy this mango fruit cream as is, it tastes amazing 🙂

STEP BY STEP INSTRUCTIONS TO MAKE INDIAN MANGO CREAM

1.In the bowl of your stand mixer fitted with a whisk attachment/ or use a hand blender, add in the chilled heavy cream, beat on medium-high speed until it forms soft peaks. Do not overbeat or else you will end up with butter.

2.Add the mango pulp in a bowl, add 1/3 of the prepared whipped cream, fold the cream in the mango pulp gently.

3.Add the remaining cream in 2 more batches, folding with each addition.

4.To serve- Add some mango pieces at the bottom of the serving glass, then spoon the thick mango flavored cream over the mango pieces. Repeat to form another layer. Or simply put some mango cream in a bowl and top it off with bigger mango chunks. Chill at least for an hour or until you are ready to serve. Just before serving, top with chilled mango pulp, and whipped cream topping. You can add sliced nuts, cherries or a mint leaf for additional garnishes. Enjoy!

NOTES

1.If using, mango pieces, blend with the desired amount of sweetener to a smooth pulp. Do not use any water, use milk if required to blend. If the mango is ripe and pulpy, you will not need milk to blend it.

2.I have skipped adding sugar since I used a sweetened mango pulp.

3.The serving glass that I used has a capacity of 1/2 cup. I made 6 servings. You can make more or less depending on what you choose to serve it in.

4.The texture of this dessert is supposed to be a thick, creamy pudding consistency and this is just that. If you like a firm, set texture, you will need to add gelatin/agar-agar and you will have mango mousse.

HOW TO MAKE MANGO CREAM?