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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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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. Ingredients:
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) |
Directions:
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.
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