Ingredients
Scale
- 3 large, very ripe mangoes
- 1 teaspoon orange zest
- 2 tablespoons cane sugar (or granulated sugar), divided
- 1 cup heavy whipping cream (240ml)
- 1 1/2 teaspoons vanilla extract
- Mint leaves for garnish (optional)
Instructions
- Peel and chop the mangoes: Start by peeling the mangoes. To do this, use a sharp knife to carefully slice off the skin. Cut around the pit, reserving half of one mango to dice later for garnishing. Chop the remaining mango into chunks and place them in a food processor or blender. Add 1 tablespoon of sugar and the orange zest. Blend until smooth.
- Whip the cream: In a separate bowl, pour the heavy whipping cream. Add the vanilla extract and 1 tablespoon of sugar. Using a hand mixer, whip the cream on medium-high speed until stiff peaks form. This will take about 3 minutes. If you’re new to whipping cream, be sure not to overwhip, as it can turn into butter. You’re looking for a light, airy texture.
- Layer the mango puree and whipped cream: In serving cups or bowls, layer the mango puree and whipped cream. You can alternate layers for a beautiful presentation or simply spoon them into the cups in a swirl. Use a spoon to gently combine the two layers for a marbled effect, or keep them distinct for a layered look.
- Garnish and serve: Dice the reserved mango and place it on top of each cup of Mango Cream. Add mint leaves for garnish, if desired. You can serve this immediately or refrigerate it for at least 30 minutes before serving. Best enjoyed chilled!
Notes
- Choosing ripe mangoes: The key to making a flavorful Mango Cream is selecting ripe mangoes. Ripe mangoes should give slightly when you press them and have a sweet aroma near the stem. If they’re too firm, they won’t blend into the smooth puree we need for this recipe.
- Whipping cream: If you’re not familiar with whipping cream, be sure to use a chilled bowl and whisk to help the cream whip faster. This helps create the soft, airy texture needed for the cream.
- Consistency troubleshooting: If the whipped cream doesn’t reach stiff peaks, try chilling the bowl and beaters before whipping. Sometimes warm cream can be difficult to whip. If it’s overwhipped, you may end up with butter, so be careful!
- Make ahead: The mango puree can be made ahead of time and stored in an airtight container in the fridge. You can also whip the cream and store it separately. When you’re ready to serve, simply assemble the layers and garnish.
- Prep Time: 30 minutes