Last Updated on 2 months by Neha Deshmukh

Mango Cream Recipe – Easy Indian Dessert With Pistachios

Hey everyone! If you’re looking for a dessert that screams summer, is unbelievably easy to make, and tastes like a slice of heaven, you’ve come to the right place. This Mango Cream is a family favorite, and honestly, it’s the dessert I make when I need a quick win in the kitchen. It’s creamy, dreamy, and bursting with the sweet, tropical flavor of mangoes. Let’s get started!

Why You’ll Love This Recipe

This Mango Cream isn’t just delicious; it’s a lifesaver! It requires minimal cooking (basically none, if we’re being honest!), comes together in under 10 minutes of prep time, and is always a crowd-pleaser. Plus, it’s a fantastic way to showcase those beautiful, juicy mangoes when they’re in season. I first made this for a family gathering and it disappeared within minutes – seriously!

Ingredients

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

• 3 large mangoes
• 2 packs (170 gm each) cream
• ¾ tin condensed milk
• Crushed pistachios, as needed for garnish

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference in how this Mango Cream turns out.

Mango Varieties – Choosing the Best for Creaminess

The type of mango you use really impacts the final texture and flavor. Alphonso mangoes are the gold standard – they’re incredibly sweet and have a beautiful, smooth texture. However, Kesar or even good quality Tommy Atkins mangoes work well too! You’ll need about 6 mangoes in total for this recipe.

Cream – Using Fresh vs. Packaged

I usually use packaged whipping cream for convenience. Make sure it’s well-chilled before you start! If you’re using fresh cream, ensure it’s heavy cream with a high fat content for the best results.

Condensed Milk – Full Fat vs. Low Fat Options

Full-fat condensed milk will give you the richest, creamiest texture. You can use low-fat, but the cream might not set as firmly. I always go for full fat – a little indulgence never hurt anyone!

Pistachios – Roasting for Enhanced Flavor

A quick toast in a dry pan really brings out the flavor of the pistachios. Just a minute or two until they’re fragrant. It’s a small step, but it makes a noticeable difference.

Step-By-Step Instructions

Alright, let’s make some Mango Cream!

1. Peel and chop 3 of your large mangoes. Don’t worry about being too precise here – they’re going into the blender!
2. Add the chopped mangoes to a blender along with the cream and condensed milk. Blend until everything is beautifully smooth and creamy.
3. Pour the mixture into a container and pop it into the refrigerator for at least an hour, or until it’s nicely set. I usually leave it overnight for the best consistency.
4. While the cream is chilling, chop the remaining 2 mangoes into small pieces. These will add a lovely textural contrast.
5. Once the cream is set, gently mix in the chopped mangoes.
6. Finally, garnish with crushed pistachios and serve immediately!

Expert Tips

Here are a few things I’ve learned over the years to make this recipe even better:

Achieving the Perfect Smooth Texture

Make sure your mangoes are really ripe! The riper they are, the smoother the blend will be. If you find you have a few stubborn bits, you can strain the mixture through a sieve before chilling.

Preventing the Cream from Becoming Watery

Don’t over-blend the mixture. Once it’s smooth, stop! Over-blending can sometimes cause the cream to separate.

Chilling Time – Importance and Alternatives

Chilling is crucial for the cream to set properly. If you’re short on time, you can try freezing it for about 30-45 minutes, but keep a close eye on it so it doesn’t become too hard.

Variations

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

Vegan Mango Cream

Swap the dairy cream for coconut cream (the thick part from a refrigerated can) and use a plant-based condensed milk. It’s surprisingly delicious! My friend, Priya, swears by this version.

Gluten-Free Adaptation (Naturally Gluten-Free)

Good news! This recipe is naturally gluten-free, so you don’t need to make any changes.

Spice Level – Adding a Hint of Cardamom or Saffron

A pinch of cardamom powder or a few strands of saffron infused in a tablespoon of warm milk adds a beautiful aromatic touch. My grandmother always added a tiny bit of cardamom – it’s divine!

Festival Adaptations – Mango Cream for Special Occasions

During Diwali or other festivals, I like to layer this Mango Cream with crumbled biscuits or sponge cake for a more elaborate dessert.

Serving Suggestions

This Mango Cream is fantastic on its own, but here are a few ideas to elevate it:

• Serve in pretty glasses or bowls.
• Top with a sprinkle of chopped nuts (almonds, cashews, or walnuts work well too).
• Pair it with a scoop of vanilla ice cream.
• Drizzle with a little mango puree.

Storage Instructions

Leftover Mango Cream can be stored in an airtight container in the refrigerator for up to 2 days. However, it’s best enjoyed fresh, as the texture may change slightly over time.

FAQs

Let’s answer some common questions:

What type of mangoes work best for this recipe?

Alphonso mangoes are ideal, but Kesar or Tommy Atkins mangoes are good substitutes. The key is to choose mangoes that are ripe and sweet.

Can I make this mango cream ahead of time?

Yes! You can make the cream base a day in advance and store it in the refrigerator. Add the chopped mangoes just before serving.

How can I adjust the sweetness level?

Adjust the amount of condensed milk to your liking. Start with ¾ of a tin and add more if needed, tasting as you go.

Is it possible to use mango pulp instead of fresh mangoes?

Yes, you can use mango pulp, but the flavor won’t be quite as vibrant. Use about 2 cups of mango pulp.

What can I substitute for pistachios if I have a nut allergy?

You can use shredded coconut or skip the garnish altogether.

Enjoy this delightful Mango Cream! I hope it brings a little sunshine to your day. Let me know in the comments how it turns out for you!