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Sweet, silky and made with just 2 ingredients , this Mango Cream is the easiest summer dessert you’ll keep making on repeat. Fresh ripe mangoes blended with chilled cream create a rich, fruity treat that tastes like a tropical mousse with almost no effort. Popular during mango season across Indian homes, this quick dessert is loved for its smooth texture, natural sweetness, and melt-in-the-mouth feel. Serve it chilled after meals or enjoy it as...
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Soak alphonso mangoes in salted water for 1 hour.
Cut the mangoes and remove the pulp.
Add mango pulp and vanilla ice-cream to a mixie jar and blend into a fine puree.
Pour the puree into an airtight container and spread evenly.
Tap the container to remove air bubbles.
Spread a few drops of fresh cream or melted vanilla ice-cream on top and create an uneven design or leave it as is.
Freeze the mixture. After 2 hours , gently mix and freeze again for 8 - 10 hours. This removes ice crystals if formed.
Serve chilled . Top with nuts if you like.
Soaking mangoes in salted water helps reduce their heat and enhances their flavor.
Use Alphonso mangoes for their rich sweetness and vibrant color.
For a smoother texture, ensure the mango pulp is blended thoroughly.
You can use butterscotch or american nut Ice cream as well but taste might differ.
Can I use other types of mangoes?
Yes, you can use other sweet mango varieties, but Alphonso mangoes are recommended for their strong flavor and texture.
How long should I freeze the mixture?
Freeze the mixture for 8-10 hours to achieve the best consistency.
Can I skip the fresh cream topping?
Yes, the fresh cream topping is optional and can be omitted if desired.
What can I use instead of vanilla ice-cream?
You can substitute vanilla ice-cream with mango-flavored ice-cream for a stronger mango taste.
How do I store leftovers?
Store leftovers in an airtight container in the freezer for up to a week.
Cooking has always been my way of spreading love and warmth. Through this channel, I share recipes close to my heart—some from childhood memories, some from daily life, and some festive treats. It’s my little space to celebrate the joy of homemade food and connect with fellow food lovers.
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