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Frozen Mango Cream

Yield Makes 12 to 16 servings
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)

Nutrition Information

  • calories 175
  • caloriesfromfat 45 %
  • protein 1.6 g
  • fat 8.7 g
  • satfat 6.2 g
  • carbohydrate 25 g
  • fiber 0.7 g
  • sodium 47 mg
  • cholesterol 16 mg

How to Make It

  1. 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.

  2. 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.

  3. To serve, cut into diamonds or rectangles and lift out with a wide spatula. Garnish with mango slices and pistachios.