Frozen Mango Cream

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.

Yield: Makes 12 to 16 servings
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Nutritional Information

Amount per serving
  • Calories: 175
  • Calories from fat: 45%
  • Protein: 1.6g
  • Fat: 8.7g
  • Saturated fat: 6.2g
  • Carbohydrate: 25g
  • Fiber: 0.7g
  • Sodium: 47mg
  • Cholesterol: 16mg


  • 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)


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