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
