Mango whipped cream recipe with step by step photos. Sharing a very very easy to make yummiest dessert/ frosting recipe with you all today. I have been getting requests about whipping fresh cream. I generally do not use much of whipped cream. Most of my eggless cake recipes are either coffee cakes or plain cakes. Last week a reader asked me if we can whip low fat cream for frosting and that was when I had purchased a new hand mixer, so I decided to test :).

I was quiet successful at whipping fresh cream in the second attempt. First time I either did not whip it for enough time or my cream was not chilled enough I guess. Though it raised in volume it did not whip up to stiff peaks. Next day I tried again after chilling the cream, beater hands and vessel thoroughly. I also whipped the cream over an ice bath. I tried to search the techniques if any for whipping low fat cream and understood that a stabilizer can be used to keep the cream in place. Gelatin, agar agar or corn flour are usually the stabilizers used. I used icing sugar as it contains cornflour also I was making mango whipped cream. If you want to make unsweetened whipped cream, use corn flour as it more easy to handle. Make sure to use as less as possible as corn flour may leave a grainy taste to your whipped cream.

To make mango whipped cream recipe, I have used reduced mango pulp from Alphonso mango. Puree one mango very smoothly and boil it for 5 minutes in medium flame. This is reduced mango pulp. keep this in fridge until using. This mango whipped cream is a wonderful dessert you can easily make this mango season. So tasty and flavorful and luscious.

Serve mango whipped cream as dessert with fresh mango cubes or use as frosting in cakes and cupcakes

Here is how to make mango whipped cream recipe with step by step photos.

Step by step mango whipped cream recipe

1.Before you begin make sure the cream, bowl and beater hands are thoroughly chilled. Also have ice cubes ready. Place ice cubes in a bowl bigger than your mixing bowl. Now place the mixing bowl over the ice cubes.

2. Scoop out the thick cream from the pack. You can use the liquid cream in curries. The cream should be very thick. Start beating the cream with hand mixer at medium speed. Do the beating in the same direction throughout the whole process.

3. beat till the cream increases in volume and very soft peaks are f0rmed. Add icing sugar at this point.

4. Now beat in high speed until the volume doubles up and stiff peaks are formed. Add the mango pulp and fold in very gently. Cover and store mango whipped cream until use.

Mango whipped cream recipe card below:

Mango Whipped Cream (With Low Fat Cream) Harini Mango whipped cream recipe with low fat fresh cream and fresh mango pulp 0 from 0 votes Print Recipe Pin Recipe Prep Time 30 mins Total Time 30 mins Course Dessert Cuisine world Servings 1 cups Ingredients 1x 2x 3x 200 ml fresh cream

3-4 tablespoons icing sugar

1/2 cup very thick OR reduced mango pulp Instructions Before you begin make sure the cream, bowl and beater hands are thoroughly chilled. Also have ice cubes ready. Place ice cubes in a bowl bigger than your mixing bowl. Now place the mixing bowl over the ice cubes.

Scoop out the thick cream from the pack. You can use the liquid cream in curries. The cream should be very thick. Start beating the cream with hand mixer at medium speed. Do the beating in the same direction throughout the whole process.

Beat till the cream increases in volume and very soft peaks are f0rmed. Add icing sugar at this point.

Now beat in high speed until the volume doubles up and stiff peaks are formed. Add the mango pulp and fold in very gently. Cover and store mango whipped cream until use. Notes 1. You can use whipping cream instead of fresh cream

2. You can use tinned mango pulp instead of fresh ones Tried this recipe? Mention cookclickndevou or tag cookclickndevour