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Mango Dessert
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5 from 1 vote

Easy Mango and Cream Dessert

Easy Mango and Cream Dessert! How can you go wrong with these two ingredients? Simple and beautiful, this is the perfect summer dessert!
Prep Time30 minutes
Total Time30 minutes
Course: Dessert
Cuisine: Pakistani
Keyword: easy dessert, easy mango dessert, mango and basil dessert, mango and cream dessert, mango delight
Servings: 12
Calories: 389kcal

Ingredients

  • 2 cans mango pulp (SEE NOTES)
  • ½ cup basil seeds (SEE NOTES)
  • 2 cups heavy whipping cream
  • ½ cup confectioners sugar
  • 1 tsp cornstarch
  • ½ tsp cardamom powder (SEE NOTES)
  • 6 mangoes (SEE NOTES)
  • ¼ cup sugar (OPTIONAL-SEE NOTES)
  • ¼ cup pistachios
  • 2 tbsp dried spring flowers (OPTIONAL)
  • Edible Flowers (OPTIONAL)

Instructions

  • Take mango pulp out of the cans and stir in the half cup of basil seeds. Refrigerate for ½ an hour so the seeds can absorb the liquid from the pulp and plump up.
  • Whip the cream with the sugar, cornstarch and cardamom powder till it holds shape but make sure it's texture is fluffy and not buttery.
  • Peel and cut the 6 mangoes. I personally use champagne mangoes but you can use whatever you prefer or have available where you live. If the mangoes are sour, mix a ¼ cup sugar with them and set aside in the fridge to use later.
  • Once every thing is ready, layer the mango/basil mixture with the cream and garnish with the pistachios and dried spring flowers.
  • Serve with a bowl of the chilled and diced mangoes (garnish with fresh edible flowers prior to serving).

Notes

  • Mango Pulp - The mango pulp used should be of an Indian/Pakistani variety,  Either Kesar or Alphonso Pulp. This is sold in 1 lb cans at specialty South Asian Stores or can be found on Amazon. Some popular and easily available brands in North America are Swad, Laxmi and Deep. This specific pulp has a taste and flavor that can not be found in other types of mangoes. If you use an alternate variety,  the resulting dessert will not turn out the way it should.
  • Basil Seeds - Also known as Tukh Malanga or Tukhmaria, these look like chia seeds but taste very different. These can also be found at specialty South Asian stores or on Amazon. Once again, I would not recommend using Chia instead as that will alter the desired taste and texture of the dessert.
  • Cardamom Powder - I use cardamom powder for this dessert rather than actual crushed seeds.Due to it's slightly milder taste and finer texture it blends in better with the ingredients and doesn't overpower. Make sure not to use more than the prescribed quantity as too much can leave a slight bitter aftertaste in the mouth.
  • Mangoes & Sugar - Living in North America I usually have access to Mexican Mangoes which tend to be a bit sour. I've found that I like the taste of Champagne Mangoes the most and although they can, at times, be very sweet, they are still not close to the mangoes I grew up eating in Pakistan. Depending on the batch you get, you may need to add a teeny bit of sugar to your chopped mangoes.
  • Garnishes - I love using edible flowers, both dried and fresh as garnishes. They liven up the simplest of foods and look so pretty, especially in Spring and summer. However, these are not essential so if you don't have them or can't find them don't worry!

Nutrition

Serving: 1g | Calories: 389kcal | Carbohydrates: 60g | Protein: 3g | Fat: 17g | Saturated Fat: 9g | Cholesterol: 54mg | Sodium: 49mg | Potassium: 233mg | Fiber: 3g | Sugar: 53g | Vitamin A: 5121IU | Vitamin C: 58mg | Calcium: 55mg | Iron: 18mg