Notes: Look for canned Alphonso mango pulp in Indian markets, valued for its overtones of rose, pineapple, and nectarine. Or purée 3 cans (about 1 lb. each) mango, drained, or about 3 1/2 pounds pitted, peeled, diced fresh ripe mangoes. If using fresh mangoes, add more sugar to taste. In India, servings are often adorned with edible gold or silver leaf.
1 package (8 oz.) cream cheese
3/4 cup sugar
1 carton (8 oz.) frozen whipped topping, thawed
1 can (30 oz.) Alphonso mango pulp or 3 1/2 cups mango purée (see notes)
Fresh mango slices (optional)
Finely chopped pistachios (optional)
How to Make It
In a large bowl with a mixer, beat cheese and sugar until well blended. Add whipped topping, in dollops, beating to combine. Gently whisk in mango until blended.
Pour mango mixture into a 10- by 15-inch rimmed pan. Freeze until firm, at least 3 hours or overnight. When frozen, serve or wrap airtight and freeze up to 1 week.
To serve, cut into diamonds or rectangles and lift out with a wide spatula. Garnish with mango slices and pistachios.