If you want a light and refreshing topping for your baked goods, whipped mango cream frosting might fit the bill. It goes well on a bagel, cupcake, pound cake or cheesecake, and also can be used as a dip with tortillas and crackers.
Things You'll Need
- 2 cups heavy whipping cream
- 1/2 cup white sugar
- 1-1/3 cups mango (about two large mangoes)
- Food processor or blender
Make sure you have ripe mangoes. They should have a floral fragrance and the skin should dent slightly when pressed.
Wash and peel the mangoes, then cut them into chunks and discard the pits. Turn your mango into a pulp in a food processor or blender. Transfer the mango pulp into a bowl and set aside.
Beat the whipping cream for about six minutes in the blender or processor on medium speed. Peaks should form in the cream. Add the sugar.
Return the mango pulp to the food processor or blender and blend on high until smooth.
Cover the whipped mango cream frosting in a glass bowl and refrigerate until ready to use.
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