Mango Cream: A Delightful Dessert to Cool Your Palate
Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 6
Description
Mango Cream is a refreshingly easy dessert that perfectly complements spicy dishes, making it an ideal choice following your favorite curry, such as the Worth It Curry. Originating from the 1989 edition of Betty Crocker’s New International Cookbook, this dessert showcases the tropical sweetness of ripe mangoes blended with the rich creaminess of heavy cream, creating a delightful treat that’s both indulgent and light.
Ingredients
| Ingredient | Quantity |
|---|---|
| Mango | 1 |
| Heavy Cream | 1 cup |
| Sugar | 2 tablespoons |
| Slivered Almonds | 1/3 cup |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 227.9 |
| Total Fat | 17.9 g |
| Saturated Fat | 9.4 g |
| Cholesterol | 54.3 mg |
| Sodium | 15.8 mg |
| Carbohydrates | 16.7 g |
| Fiber | 1.8 g |
| Sugars | 13.7 g |
| Protein | 2.6 g |
Instructions
-
Puree the Mango: Begin by peeling and chopping the mango. Place the mango pieces into a food processor or blender and puree until smooth, achieving a velvety consistency.
-
Whip the Cream: In a separate mixing bowl, pour the heavy cream and begin whipping it. Once the cream starts to thicken, gradually add the sugar, continuing to whip until soft peaks form.
-
Combine: Gently fold the whipped cream into the mango puree, ensuring that the mixture remains light and airy, preserving the delightful texture.
-
Chill: Transfer the combined mango and cream mixture into a serving bowl or individual cups and refrigerate until you are ready to serve, allowing the flavors to meld beautifully.
-
Serve: When you’re ready to enjoy, garnish the Mango Cream with slivered almonds for an added crunch and a lovely presentation.
This luscious Mango Cream not only satisfies your sweet tooth but also serves as a perfect palate cleanser after a spicy meal, bringing a touch of tropical elegance to your dining experience. Enjoy this dessert chilled for the ultimate refreshing delight!
