Ingredients
2 cups ripe mango flesh (fresh or frozen)
1/2 cup sweetened condensed milk or coconut condensed milk
1 cup heavy cream, whipped
1/4 cup coconut milk
1 tbsp lime juice
Graham cracker crumbs (for layering)
Optional: vanilla extract, cardamom, toasted coconut flakes
Instructions
1. Blend mango flesh until smooth. Keep some chunks if you like texture.
2. In a chilled bowl, whip heavy cream and condensed milk until soft peaks form. Fold in coconut milk.
3. Gently fold mango puree into the whipped cream mixture.
4. Layer cream, mango, and graham cracker crumbs in glasses or a trifle bowl.
5. Repeat layers once or twice.
6. Chill for 3 hours (mousse texture) or freeze for 4–6 hours (ice cream style).
7. Serve garnished with mint, coconut flakes, or graham crumbs.
Notes
For a dairy-free version, use coconut cream and coconut condensed milk.
Top with passion fruit syrup for extra tropical tang.
Use Greek yogurt instead of cream for a mango shrikhand-style dessert.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: Asian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 glass
- Calories: 280
- Sugar: 22g
- Sodium: 40mg
- Fat: 18g
- Saturated Fat: 12g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg