Indian · Dessert
Mango Cream Layered Dessert
A no-bake Indian dessert of hung yogurt and whipped cream folded with sweet cardamom-scented mango puree and fresh mango chunks, chilled into soft layers and finished with pistachio and a scatter of fresh fruit.
$1
20 minsPrep
0 minsCook
80 minsTotal
EasyLevel
Nutrition per serving
283Calories
4.1gProtein
20.2gFat
22.8gCarbs
20.4gSugar
2gFiber
22mgSodium
50mgChol
11.2gSat Fat
251mgPotassium
61mgCalcium
0.4mgIron
0.2mcgVitamin B12
30.6mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
Goes well with
Moscato d'Asti
local
Lassi with Rose and Cardamom
international
vegetarian
gluten-free
sweet-spot
all-time-classics
Instructions
1
Peel and dice 140g mango, then puree roughly half of it with the sugar and ground cardamom in a small bowl, leaving the rest in small chunks.
2
Hang the Greek yogurt in a muslin-lined sieve over a bowl for 30 minutes to thicken slightly, then whisk until smooth.
3
Whip the heavy cream to soft peaks using a hand mixer, then fold gently into the hung yogurt until no streaks remain.
4
Fold the mango puree and diced mango chunks through the cream mixture, leaving a faint ripple rather than mixing it fully smooth.
5
Divide the mixture between two 180ml bowls, layering spoonfuls in rather than pouring flat to keep visible mango streaks.
6
Cover and chill for at least 1 hour to firm up.
7
Just before serving, top each bowl with the reserved 25g diced mango and scatter the chopped pistachios over the top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 140g140g Mango, peeled and diced, plus some pureed
- 70g70g Heavy Cream, whipped
- 40g40g Greek Yogurt, hung for 30 minutes
- 14g14g Sugar White
- 1g1g Cardamom, ground
- 10g10g Pistachio, chopped, 1
- 25g25g Mango, diced, reserved for topping, 1
