Who doesn’t love a plump mango on a hot summer day? Juicy and sweet, with pulp running down my elbows—that is stuff good childhood memories are made from! And though I still enjoy nothing more that mango in its purest form, mango pulp is a fun ingredient to play with for some truly refreshing and delicious summer desserts.
You can use the mango pulp in an array of desserts and what’s more, these recipes are not time intensive to create. The “hard work” so to speak is allowing many of these dishes to properly chill in the refrigerator for up to 6 hours until you can have your way with it!
Because you can make these ahead of time, too, all the recipes we have shared below make for easy entertaining. So get your mango pulp ready and let’s get to creating these awesome summer desserts!
Serves 4
[Photo source: Pinterest]
Pour the cream and milk into a heavy saucepan. Add the gelatin sheets.
Place the pan over medium heat and stir until gelatin dissolves—do not boil.
Add sugar and honey and continue to stir until the sugar has melted.
Just before cream and milk come to a boil, remove the pan from the heat. Pour the mixture through a strainer into a bowl to remove foam and to ensure a velvety consistency.
Let cooked cream cool down and add 3/4 of the cut mango. Ladle glasses and chill in the refrigerator for 6 hours.
Add the remaining mango on top of the individual glasses as garnish just before serving.
Serves 6
[Photo Source: Pinterest]
Combine mango puree and condensed milk in a bowl and mix well.
Place heavy whipping cream and powdered sugar into a bowl and whisk on high speed until medium to stiff peaks form, about 1 minute
Fold in mango-condensed milk mixture and cardamom powder and whip again till it is mixed.
Pour mixture into a freezer-safe container and freeze for 6 to 8 hours or overnight.
Scoop and serve.
Serves 6
[Photo Source: Pinterest]
Place mixer bowl and whisk in the freezer for at least 20 minutes to chill.
Pour heavy whipping cream and powdered sugar into the cold bowl and whisk on high speed until medium to stiff peaks form, about 1 minute.
Add mango pulp and whisk again on low to medium speed. Transfer to a large dish or evenly distribute mixture into decorative cups or glasses.
Chill in refrigerator for at least 2 hours. Garnish with chopped nuts or mint sprigs.
Serves 8
Blend together mango chunks, sugar, and clove powder until a smooth puree in achieved. Fold in chopped mint.
Divide mixture amongst popsicle molds, and freeze until solid, about 6 hours. If using cups, freeze for 2 hours, then insert sticks, and freeze until solid, about 4 hours more.
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