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Frozen Mango Cream

Makes 12 to 16 servings

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.

 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)
Step 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.

Step 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.

Step 3

To serve, cut into diamonds or rectangles and lift out with a wide spatula. Garnish with mango slices and pistachios.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 175Calories from Fat 45
% Daily Value *
Total Fat 8.7g14%

Saturated Fat 6.2g31%
Cholesterol 16mg6%
Sodium 47mg2%
Total Carbohydrate 25g9%

Dietary Fiber 0.7g3%
Protein 1.6g4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.