in this recipe i have used alphonso mangoes as they are very sweet and yield a good smooth pulp, not at all fibrous. you can also use ready made mango puree but avoid the mangoes that are fibrous.
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Mango Cream
- Total Time: 10 minutes
- Yield: 2-3 servings
Description
Smooth, creamy, and delicious mango cream made with sweet Alphonso mangoes and rich coconut cream.
Ingredients
Units
- 2 medium-sized Alphonso mangoes
- 400 ml coconut cream, reserve some for topping
- 1/2 tsp cinnamon powder or cardamom powder
- Coconut sugar or powdered jaggery or sugar, as required
Instructions
- Rinse, peel, and chop the Alphonso mangoes into small pieces.
- In a blender, puree the mango pieces with coconut sugar or powdered jaggery until smooth.
- Add the coconut cream to the mango puree and blend again until the mixture is smooth and creamy.
- Pour the mango cream into bowls or glasses.
- Top with reserved coconut cream and a sprinkle of cinnamon or cardamom powder before serving.
Notes
- Use Alphonso mangoes for the best flavor and texture, as they are sweet and non-fibrous.
- You can substitute with ready-made mango puree if needed.
- Adjust the sweetness with coconut sugar or jaggery according to your taste.
- Serve chilled for a refreshing dessert.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 25
- Sodium: 15
- Fat: 15
- Carbohydrates: 30
- Fiber: 3
- Protein: 2
- Cholesterol: 0
Blended this a day ahead and it stayed pourable, which suited us poured over berries. Does it ever firm up more than that or is thick cream the finished texture?
my mother in law cant do dairy so i made this for her and she had no idea it wasnt cream, i used jaggery instead of the coconut sugar because it was what i had in and it came out a shade darker but no worse for it