“If you wait for the mango fruits to fall, you’d be wasting your time while others are learning how to climb the tree”
― Master of Maxims
Yup, that time of the year again when mango fever grips me. A very simple one this time – just 4 ingredients in fact! And one of them is , you guessed it – Mango!
I came across this recipe in this awesome book by Food52 called Genius desserts
PS . This is only a variation of the recipe – for the full original recipe and 99 other genius desserts, buy the Genius desserts
So what does go into this ? Mangoes ofcourse , some coconut milk, some lime juice and that magical elixir of quick , egg free desserts – condensed milk !
Condensed milk is something often used in desserts . Sweetness and texture aside , it cuts down on cooktime drastically and sometimes just eliminates it – like in this mango cream. If you have some condensed milk on your hand, have a look at these condensed milk cookies ( happens to be one of my most visited pages) , bounty bars or these easy Brigadieros( Brazilian chocolate fudge balls ) or even these rich magic bars. All these recipes are simply fab because not only are they high on taste , but are super low on efforts (and ingredients!).
Coming back to this Mango cream, the original recipe had evaporated milk , but since I don’t find that easily in the shops here (and I didn’t feel up to take the additional step of evaporating milk myself ), I used coconut milk instead. And Coconut and mango are a combination on fire – So win , win !
The lime juice keeps the cream from getting too sweet. You can add little more based on your mangoes.The texture of this dessert is somewhere between a custard or pastry cream and a mango flavoured whipped cream. Its light and smooth and yum!
But beware – your mango cream will taste only as good or as bad as the mangoes you use . Then again, is there any such thing as bad mangoes?
Mango cream
Ingredients
- 350 grams chopped mango pieces 2-3 large mangoes
- 200 grams or about 1/2 cup sweetened condensed milk
- 100 grams or about 1/2 cup coconut milk
- 2 tablespoons lime juice
Instructions
- Measure out all your ingredients
- Puree in your blender or food processor until smooth and thick.
- Transfer into a container and chill for atleast four hours.
- Serve !
Notes
This makes about 4-5 good sized servings (about 2 .5 cups of custard). Recipe can be doubled.
Add more lime juice if your mixture tastes too sweet .
My measuring cup is 240 ml.
You can use approximate measures - 2 or 3 large mangoes, half of a 400 gram sweetened condensed milk can , half of a 200 ml coconut milk can works. Adapted from Genius desserts
Not convinced yet ? Wondering where you will use this mango cream ? (Other than dishing them out in your fanciest tea cups like I did !) . Serve them as you would custard – with chopped mangoes, kiwis , pomegranate or any other fruit or even nuts. You could also use this as a filling in your mango cake (will need to be refrigerated !) . Layer it with sponge or biscuits to make an easy parfait . Or use in your trifle .
Or just grab a spoon and dig in!
