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Ингредиенты
- 1 pkt cream cheese - (8 ounce)
- 3/4 c. sugar
- 1 ctn frzn whipped topping - (8 ounce) thawed
- 1 can Alphonso mango pulp - (30 ounce) (or possibly 3 1/2 c. mango puree) see * Note Fresh mango slices (optional) Finely-minced pistachios (optional)
Инструкции
- * Note: Look for canned Alphonso mango pulp in Indian markets, valued for its overtones of rose, pineapple, and nectarine. Or possibly puree 3 cans (about 1 lb. each) mango, liquid removed, or possibly about 3 1/2 pounds pitted, peeled, diced fresh ripe mangoes. If using fresh mangoes, add in more sugar to taste. In India, servings are often adorned with edible gold or possibly silver leaf.
- In a large bowl with a mixer, beat cheese and sugar till well blended. Add in whipped topping, in dollops, beating to combine. Gently whisk in mango till blended.
- Pour mango mix into a 10- by 15-inch rimmed pan. Freeze till hard, at least 3 hrs or possibly overnight. When frzn, serve or possibly wrap airtight and freeze up to 1 week.
- To serve, cut into diamonds or possibly rectangles and lift out with a wide spatula. Garnish with mango slices and pistachios.
- This recipe yields 12 to 16 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 12g | |
| Recipe makes 12 servings | |
| Calories 48 | |
| Calories from Fat 0 | 0% |
| Total Fat 0.0g | 0% |
| Saturated Fat 0.0g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 0mg | 0% |
| Potassium 0mg | 0% |
| Total Carbs 12.5g | 3% |
| Dietary Fiber 0.0g | 0% |
| Sugars 12.49g | 8% |
| Protein 0.0g | 0% |
