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!
Servings 6 people
Ingredients
Measuring cup used, 1 Cup = 250 ml, 1 tsp = 5 ml
For the mango cream
- 1 cup Heavy whipping cream, min 35% fat
- 1 cup mango pulp or chopped mango pieces*
- Sweetener of choice, sugar, honey, agave nectar etc, as required
Other ingredients for layering
- Chopped mango pieces, as required
- Mango pulp, as required
- Whipped cream topping, for garnish (optional)
Instructions
- 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.
- Add the mango pulp in a bowl, add 1/3 of the prepared whipped cream, fold the cream in the mango pulp gently.
- Add the remaining cream in 2 more batches, folding with each addition.
- 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
- 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.
- I have skipped adding sugar since I used a sweetened mango pulp.
- 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.