Last Updated on 2 months by Neha Deshmukh

Mango Cream Recipe – Alphonso & Condensed Milk Delight

Okay, let’s be real. Is there anything that screams summer quite like a luscious, creamy mango dessert? I remember making this for the first time during a particularly scorching heatwave, and honestly, it was an instant hit! Today, I’m sharing my go-to Mango Cream recipe – a delightful blend of Alphonso mangoes and creamy goodness. It’s unbelievably easy to make, and trust me, it’s worth every single spoonful.

Why You’ll Love This Recipe

This Mango Cream isn’t just a dessert; it’s an experience. It’s incredibly refreshing, bursting with the sweet, fragrant flavor of Alphonso mangoes, and has a texture that’s just… heavenly. Whether you’re craving a simple treat or want to impress your friends and family, this recipe delivers. Plus, I’m giving you two options – one with condensed milk for ultimate richness, and one with sugar/jaggery for a slightly lighter take.

Ingredients

Here’s what you’ll need to whip up this mango magic:

• 3 medium Alphonso mangoes
• 400 grams sweetened condensed milk (about 1 ¾ cups)
• 3.5 cups whipping cream
• 2 large Alphonso mangoes
• 0.5 cup sugar or powdered jaggery
• 0.5 teaspoon vanilla extract

Ingredient Notes

Let’s talk ingredients! Getting these right will make all the difference.

Alphonso Mangoes: The King of Mangoes

Seriously, if you can get your hands on Alphonso mangoes, do it. They’re known as the “King of Mangoes” for a reason – their flavor is intensely sweet, aromatic, and creamy. If Alphonso aren’t available, look for other varieties known for their sweetness and smooth texture, like Kesar or Honey mangoes.

Sweetened Condensed Milk vs. Sugar/Jaggery: Understanding the Difference

I’ve included options for both! Condensed milk gives a super-rich, almost ice cream-like texture. Using sugar or jaggery (my personal preference!) creates a slightly lighter, more refreshing cream. Jaggery adds a lovely caramel-like note, which I adore.

Whipping Cream: Choosing the Right Fat Percentage

For the best results, use whipping cream with at least 30% milk fat. This ensures it whips up beautifully and holds its shape. I usually go for 35% – it’s perfect!

Jaggery: A Traditional Indian Sweetener

Jaggery is unrefined sugar made from sugarcane or palm sap. It’s a staple in Indian cooking and adds a unique, earthy sweetness. You can find it in powdered form, which is easier to dissolve.

Step-By-Step Instructions

Alright, let’s get cooking!

For the Condensed Milk Version:

1. First, peel and chop 3 medium Alphonso mangoes.
2. Pop the mango chunks into a blender with the 400 grams of sweetened condensed milk. Blend until it’s super smooth and creamy.
3. In a separate bowl, whip 3.5 cups of chilled whipping cream to stiff peaks. This is where a little elbow grease (or an electric mixer!) comes in handy.
4. Gently fold the mango mixture into the whipped cream. Be careful not to overmix – you want to keep that lovely airiness.
5. Pour the mixture into a freezer-safe container and freeze for 6-7 hours.
6. When ready to serve, let it thaw for a few minutes to soften slightly.

For the Cream Version:

1. Peel and chop 2 large Alphonso mangoes.
2. Blend the mangoes with 0.5 cup of sugar or powdered jaggery and 0.5 teaspoon of vanilla extract until smooth.
3. Whip 3.5 cups of cream to soft peaks. Don’t overwhip it at this stage!
4. Gently fold the mango puree into the whipped cream.
5. Freeze for 3-4 hours, until it’s partially set.
6. Now, here’s the secret: re-whip the semi-frozen mixture to break up any ice crystals and make it extra smooth. Then, freeze again until firm.
7. Scoop and serve!

Expert Tips

Want to take your Mango Cream to the next level? Here are a few of my favorite tricks:

Achieving the Perfect Creamy Texture

The key is to not overmix when folding the mango puree into the whipped cream. Gentle is the way to go!

Preventing Ice Crystals

Re-whipping the mixture during the freezing process is a game-changer. It breaks up those pesky ice crystals and keeps the texture incredibly smooth.

Mango Selection & Ripeness

Make sure your mangoes are perfectly ripe! They should be slightly soft to the touch and have a fragrant aroma.

Variations

Feeling adventurous? Let’s spice things up!

Vegan Mango Cream

Swap the whipping cream for coconut cream (the thick part from a chilled can) and use maple syrup or agave nectar instead of condensed milk/sugar. It’s surprisingly delicious!

Mango Sorbet (Dairy-Free & Lighter)

Skip the cream altogether and freeze the mango puree on its own. For a smoother sorbet, blend it again halfway through the freezing process.

Spice Level: Adding a Hint of Cardamom or Saffron

A pinch of cardamom powder or a few strands of saffron infused in warm milk can add a beautiful aromatic complexity. My grandmother always added a tiny bit of cardamom – it’s a lovely touch.

Festival Adaptations: Mango Cream for Holi or Summer Celebrations

During Holi, I sometimes add a tiny bit of rose water for a floral aroma. It’s a festive twist!

Serving Suggestions

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

• Garnish with chopped pistachios or almonds.
• Serve with a side of crumbled biscuits or cookies.
• Layer it with fresh mango slices for extra mango goodness.
• A drizzle of honey or a sprinkle of coconut flakes also works beautifully.

Storage Instructions

Store leftover Mango Cream in an airtight container in the freezer for up to a week. It might become a little icy after a few days, but it will still taste delicious!

FAQs

Got questions? I’ve got answers!

Can I use other mango varieties besides Alphonso?

You can, but the flavor won’t be quite the same. Look for other sweet, creamy varieties like Kesar or Honey mangoes.

What if I don’t have whipping cream? Can I substitute it?

It’s tricky! You can try using heavy cream, but it might not whip up as well. Coconut cream is a great vegan alternative.

How can I adjust the sweetness level of the mango cream?

Taste as you go! Add more sugar or condensed milk if you prefer a sweeter cream.

How long can I store homemade mango cream?

Up to a week in the freezer, in an airtight container.

Can I make this recipe ahead of time?

Absolutely! You can make it a day or two in advance and store it in the freezer.

What is the best way to thaw the mango cream for serving?

Let it sit at room temperature for 5-10 minutes to soften slightly. You can also microwave it for a few seconds, but be careful not to melt it!

Enjoy this taste of sunshine! I hope you love this Mango Cream as much as my family does. Let me know in the comments how it turns out for you!