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.
Sunset FEBRUARY 1999
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.
Go to full version of