Last Updated on 4 months by Neha Deshmukh

Mango Cream Recipe – Authentic Indian Frozen Dessert with Turmeric

Introduction

Oh, mangoes! Just the smell of them instantly transports me back to summer holidays spent at my grandmother’s place. This Mango Cream recipe is a little slice of those memories – a creamy, dreamy, frozen dessert that’s unbelievably easy to make. It’s a classic Indian treat, especially popular during the hot summer months, and the little touch of turmeric adds a beautiful colour and a subtle warmth. Trust me, you’ll absolutely love it!

Why You’ll Love This Recipe

This Mango Cream isn’t just delicious; it’s wonderfully simple. It requires minimal cooking (okay, technically no cooking!), and the freezing time does all the hard work for you. It’s the perfect make-ahead dessert for parties, or just a sweet treat to enjoy on a warm evening. Plus, it’s naturally gluten-free!

Ingredients

Here’s what you’ll need to whip up this delightful Mango Cream:

• 500 ml fresh cream
• 385 gram condensed milk
• 2 large mangoes
• 0.5 tsp turmeric powder

Ingredient Notes

Let’s talk ingredients – a few little tips can make all the difference!

Mangoes: Choosing the Right Variety

The star of the show! Alphonso mangoes are the classic choice for their intense flavour and creamy texture. But honestly, any sweet, ripe mango will work beautifully. Totapuri, Kesar, or even Honey mangoes are fantastic options. You’ll need about 2 large mangoes, yielding roughly 2 cups of puree.

Fresh Cream: Importance of Chilling & Fat Content

Using chilled fresh cream is non-negotiable! It whips up so much better when it’s cold. I recommend using a cream with at least 30% fat content for the best, fluffiest results.

Condensed Milk: Brand Recommendations for Best Results

Any good quality condensed milk will do, but I’ve found that Amul condensed milk gives a particularly lovely, rich flavour. It’s a brand many Indian families swear by!

Turmeric: The Significance of Turmeric in Indian Desserts & its Flavor Profile

Don’t skip the turmeric! It’s not just for colour. Turmeric has been used in Indian desserts for centuries, adding a subtle earthy warmth that complements the sweetness of the mango. Don’t worry, it won’t taste strongly of turmeric – just a lovely hint.

Step-By-Step Instructions

Alright, let’s get making! It’s easier than you think.

1. First, peel and chop your mangoes into chunks. Pop them into a blender and blend until you have a super smooth puree. Set this aside.
2. Now, in a chilled bowl (seriously, chill it!), whip the fresh cream until you get stiff peaks. This might take a few minutes, but be patient!
3. Gently mix the condensed milk, mango puree, and turmeric powder together.
4. Here comes the fun part! Gently fold the mango mixture into the whipped cream. Be careful not to overmix – you want to keep all that lovely airiness.
5. Line a loaf pan with parchment paper, leaving some overhang on the sides. This will make it easy to lift the Mango Cream out later.
6. Pour the mixture into the loaf pan, and cover the surface directly with cling wrap. This prevents ice crystals from forming.
7. Freeze overnight (at least 6-8 hours, or even better, 24 hours).

Expert Tips

A few little secrets to make your Mango Cream extra special:

Achieving the Perfect Texture

Gentle folding is key! You want to combine the ingredients without knocking all the air out of the whipped cream.

Preventing Ice Crystals

The cling wrap trick is a lifesaver. It really does help prevent those pesky ice crystals.

Adjusting Sweetness Levels

If you prefer a less sweet dessert, you can reduce the amount of condensed milk slightly. Taste as you go!

Working with Whipped Cream

If your cream isn’t whipping up, make sure everything – the bowl, the whisk – is thoroughly chilled. A little cream of tartar can also help stabilize the whipped cream.

Variations

Want to switch things up? Here are a few ideas:

Vegan Mango Cream (Using Coconut Cream)

My friend Priya is vegan, and she swears by using chilled full-fat coconut cream instead of fresh cream. It gives a slightly different flavour, but it’s still incredibly delicious!

Gluten-Free Adaptation (Naturally Gluten-Free)

Good news! This recipe is naturally gluten-free, so no need for any substitutions there.

Spice Level: Adding a Pinch of Cardamom or Saffron

For a more fragrant dessert, add a pinch of cardamom powder or a few strands of saffron to the mango mixture.

Festival Adaptations: Serving During Summer Festivals & Special Occasions

This is a staple during summer festivals like Baisakhi and Holi in my family. It’s a refreshing treat after all the spicy food!

Serving Suggestions

Garnishing Ideas: Pistachios, Almonds, Saffron Strands

Before serving, garnish with chopped pistachios, slivered almonds, or a few strands of saffron for a beautiful presentation.

Complementary Dishes: Indian Meals & Refreshments

Mango Cream pairs beautifully with a light Indian meal, or simply enjoy it with a glass of mango lassi.

Storage Instructions

Freezing for Longer Storage

You can freeze the Mango Cream for up to a month. Just make sure it’s well wrapped to prevent freezer burn.

Thawing Instructions

To thaw, simply transfer the Mango Cream to the refrigerator for a few hours.

Maintaining Texture After Thawing

While the texture might change slightly after thawing, it will still be delicious! It might be a little softer, so serve it slightly chilled.

FAQs

Let’s answer some common questions:

What is the best type of mango to use for this recipe?

Alphonso mangoes are the gold standard, but any sweet, ripe mango will work wonderfully.

Can I use low-fat cream for a healthier version?

You can, but the texture won’t be as rich and creamy. Full-fat cream really does give the best results.

How long can I freeze the mango cream for?

Up to a month, but it’s best enjoyed within a few weeks for optimal flavour and texture.

Why is turmeric added to mango cream? What does it do?

Turmeric adds a beautiful colour and a subtle earthy warmth that complements the mango. It’s a traditional ingredient in Indian desserts.

Can I make this recipe without a loaf pan? What alternatives are there?

You can use any freezer-safe container, like a glass dish or even individual serving cups.

What if my whipped cream doesn’t form stiff peaks?

Make sure your cream, bowl, and whisk are all thoroughly chilled. A little cream of tartar can also help.