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Frozen Mango Cream

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.

Sunset FEBRUARY 1999

  • Yield: Makes 12 to 16 servings


  • 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. 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.

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

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Frozen Mango Cream Recipe