Mango Cream Recipe

Peel and dice the ripe mangoes, then measure about 2 cups of mango flesh. Place the mango flesh, granulated sugar, and fresh lime juice into a blender or food processor.

Blend until completely smooth, about 30–45 seconds, scraping down the sides as needed. Taste and adjust sweetness with up to 1 additional tablespoon sugar if the mangoes are not very sweet.

Transfer purée to a bowl and chill in the refrigerator while you prepare the cream base so the purée is cold when combined (about 10–15 minutes).

Place a mixing bowl and beaters or whisk in the freezer for 5–10 minutes to chill (this helps the cream whip better).

Pour the chilled heavy cream into the cold bowl. Using an electric mixer or a whisk, beat the cream to soft peaks (when it just holds a peak but tip folds over), about 2–3 minutes on medium-high speed.

In a separate small bowl, whisk together the Greek yogurt, powdered sugar, and vanilla extract until smooth.

Gently fold the whipped cream into the yogurt mixture in three additions. Use a rubber spatula and fold with a light hand to keep the mixture airy and homogenous.

Reserve about 2–3 tablespoons of the mango purée for garnish. Gently fold the remaining mango purée into the cream mixture until evenly streaked or fully incorporated, depending on whether you prefer marbled or uniformly mango-flavored cream.

Portioning

Spoon the mango cream into serving glasses or bowls, filling them to the desired level (this recipe yields about 4 generous servings).

If you reserved purée for garnish, drizzle a teaspoon of purée on top of each portion. Add extra mango slices, sprinkle toasted nuts, a little lime zest, and a mint leaf for color and texture as desired.

Chill assembled portions for at least 20 minutes to let flavors meld, or serve immediately for a lighter texture. Keep leftovers covered in the refrigerator for up to 2 days; stir gently before serving.