This Mango cream is a delicious and decadent layered dessert with mango flavored cream and fresh mango pieces. It is an easy and fuss-free, eggless, no-cook dessert, perfect for this summer season. Got some mangoes and cream? Then you have to try this luscious Mango fruit cream dessert soon!
Initially, I was aiming to make an eggless mango mousse, but it went awry as it didn’t have a mousse-like texture. Probably because the mango pulp that I used was not as thick in comparison to the freshly made mango pulp. And I hadn’t used any setting agent like gelatin or agar-agar either. So well, we have here an equally delightful dessert, which is basically mango whipped cream.
A couple of days ago, my hubby forwarded me an attachment of the trending mango desserts in various outlets in Mumbai. Heck, I can’t go there right now, but I can definitely try to make them at home.
And this Mango fruit cream was featured in many of the outlets. So unknowingly, I did make mango cream 😀 All you need is mangoes, cream, and some chopped mangoes to make this decadent dessert.
- HOW TO MAKE MANGO WHIPPED CREAM | INDIAN MANGO FRUIT CREAM RECIPE?
- YOU MAY ALSO ENJOY THESE MANGO DESSERT RECIPES
- STEP BY STEP INSTRUCTIONS TO MAKE INDIAN MANGO CREAM
- HOW TO MAKE MANGO CREAM?
- Mango Cream Recipe | Indian Mango Cream
HOW TO MAKE MANGO WHIPPED CREAM | INDIAN MANGO FRUIT CREAM RECIPE?
To make this dessert, you start off by whipping the cream to stiff peaks, then fold the whipped cream with the mango pulp. That’s it.
The only time-consuming part with these kinds of desserts is the time it needs to chill. But this easy, mango and cream makes for a great make-ahead dessert too 🙂 You can eat this as such, or add a little texture and layer it as I’ve done.
Because I love layered desserts, I have presented this in alternating layers of mango pieces and mango whipped cream finished off with some whipped cream topping! Aaaaand I was super lucky to find a good ripe and pulpy Champagne Mango which was really sweet.
So you get a bite of that sweet, juicy, mango pieces and the rich, smooth mango flavored cream. Absolutely heavenly! A simple yet delicious and impressive dessert! This turned out sinful and decadent, bursting with the sweet tropical mango flavor.
You can easily add other chopped fruits like bananas, strawberries, pineapples, grapes etc to make it even more interesting!
Take it up a notch and make more amazing desserts, like this Serradura (swap the cream layer for this mango layer, the Marie biscuits for crushed Oreos) or use it in a trifle with alternating layers of vanilla cake, mango flavored cream, and chopped mango pieces. The possibilities are endless with this mango fruit cream. But if you are not up to it, simply enjoy this mango fruit cream as is, it tastes amazing 🙂
YOU MAY ALSO ENJOY THESE MANGO DESSERT RECIPES
- Mango Shrikhand
- Mango mastani
STEP BY STEP INSTRUCTIONS TO MAKE INDIAN MANGO CREAM
1.In the bowl of your stand mixer fitted with a whisk attachment/ or use a hand blender, add in the chilled heavy cream, beat on medium-high speed until it forms soft peaks. Do not overbeat or else you will end up with butter.
2.Add the mango pulp in a bowl, add 1/3 of the prepared whipped cream, fold the cream in the mango pulp gently.
3.Add the remaining cream in 2 more batches, folding with each addition.
4.To serve- Add some mango pieces at the bottom of the serving glass, then spoon the thick mango flavored cream over the mango pieces. Repeat to form another layer. Or simply put some mango cream in a bowl and top it off with bigger mango chunks. Chill at least for an hour or until you are ready to serve. Just before serving, top with chilled mango pulp, and whipped cream topping. You can add sliced nuts, cherries or a mint leaf for additional garnishes. Enjoy!
NOTES
1.If using, mango pieces, blend with the desired amount of sweetener to a smooth pulp. Do not use any water, use milk if required to blend. If the mango is ripe and pulpy, you will not need milk to blend it.
2.I have skipped adding sugar since I used a sweetened mango pulp.
3.The serving glass that I used has a capacity of 1/2 cup. I made 6 servings. You can make more or less depending on what you choose to serve it in.
4.The texture of this dessert is supposed to be a thick, creamy pudding consistency and this is just that. If you like a firm, set texture, you will need to add gelatin/agar-agar and you will have mango mousse.
HOW TO MAKE MANGO CREAM?
Mango Cream Recipe | Indian Mango Cream
Ingredients1x2x3x
Measuring cup used, 1 Cup = 250 ml, 1 tsp = 5 ml
For the mango cream
- 1 cup Heavy whipping cream, min 35% fat
- 1 cup mango pulp or chopped mango pieces*
- Sweetener of choice, sugar, honey, agave nectar etc, as required
Other ingredients for layering
- Chopped mango pieces, as required
- Mango pulp, as required
- Whipped cream topping, for garnish (optional)
Instructions
- In the bowl of your stand mixer fitted with a whisk attachment/ or use a hand blender, add in the chilled heavy cream, beat on medium-high speed until it forms soft peaks. Do not overbeat or else you will end up with butter.
- Add the mango pulp in a bowl, add 1/3 of the prepared whipped cream, fold the cream in the mango pulp gently.
- Add the remaining cream in 2 more batches, folding with each addition.
- To serve- Add some mango pieces at the bottom of the serving glass, then spoon the thick mango flavored cream over the mango pieces. Repeat to form another layer. Or simply put some mango cream in a bowl and top it off with bigger mango chunks. Chill at least for an hour or until you are ready to serve. Just before serving, top with chilled mango pulp, and whipped cream topping. You can add sliced nuts, cherries or a mint leaf for additional garnishes. Enjoy!
Notes
- If using, mango pieces, blend with the desired amount of sweetener to a smooth pulp. Do not use any water, use milk if required to blend. If the mango is ripe and pulpy, you will not need milk to blend it.
- I have skipped adding sugar since I used a sweetened mango pulp.
- The serving glass that I used has a capacity of 1/2 cup. I made 6 servings. You can make more or less depending on what you choose to serve it in.
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Have a great week ahead!
Regards,
Freda
Mango Cream Recipe | Indian Mango Cream
Ingredients
Measuring cup used, 1 Cup = 250 ml, 1 tsp = 5 ml
For the mango cream
- 1 cup Heavy whipping cream, min 35% fat
- 1 cup mango pulp or chopped mango pieces*
- Sweetener of choice, sugar, honey, agave nectar etc, as required
Other ingredients for layering
- Chopped mango pieces, as required
- Mango pulp, as required
- Whipped cream topping, for garnish (optional)
Instructions
- In the bowl of your stand mixer fitted with a whisk attachment/ or use a hand blender, add in the chilled heavy cream, beat on medium-high speed until it forms soft peaks. Do not overbeat or else you will end up with butter.
- Add the mango pulp in a bowl, add 1/3 of the prepared whipped cream, fold the cream in the mango pulp gently.
- Add the remaining cream in 2 more batches, folding with each addition.
- To serve- Add some mango pieces at the bottom of the serving glass, then spoon the thick mango flavored cream over the mango pieces. Repeat to form another layer. Or simply put some mango cream in a bowl and top it off with bigger mango chunks. Chill at least for an hour or until you are ready to serve. Just before serving, top with chilled mango pulp, and whipped cream topping. You can add sliced nuts, cherries or a mint leaf for additional garnishes. Enjoy!
Notes
- If using, mango pieces, blend with the desired amount of sweetener to a smooth pulp. Do not use any water, use milk if required to blend. If the mango is ripe and pulpy, you will not need milk to blend it.
- I have skipped adding sugar since I used a sweetened mango pulp.
- The serving glass that I used has a capacity of 1/2 cup. I made 6 servings. You can make more or less depending on what you choose to serve it in.
These Digestive biscuits are made with whole wheat flour and oats and sweetened with jaggery. They are crisp, crunchy, and crumbly with an earthy sweetness and nutty taste. You should try making these biscuits at home because it is so easy, and tastes much better than the store-bought ones!
Digestive Biscuits are mildly sweet, crunchy and crumbly biscuits, that originated in Scotland. These are one of the most popular biscuits in the UK. They are similar to Graham crackers sold in the US. Here is a simple recipe to make your own digestive biscuits at home.
- Who invented these biscuits?
- Ingredients needed
- How do you make digestive biscuits?
- Handy tips to keep in mind while making these cookies
- How to make digestive biscuits at home – Step by step instructions
- Digestive Biscuits | Whole Wheat & Oats Digestive Cookies
Who invented these biscuits?
But before getting to that, aren’t you intrigued why the name digestive in the first place? I love to know the history of how a certain food originated. And if you hadn’t thought about that by now, I’m sure I definitely got you thinking.
The digestive was first developed in 1839 by two Scottish doctors to aid digestion at a place called Logie Steading in Forres. The term “digestive” is derived from the belief that they had antacid properties due to the use of sodium bicarbonate when they were first developed. Historically, some producers used diastatic malt extract to “digest” some of the starch that existed in flour prior to baking. { Wiki }
Digestive biscuits are popular in India too. My favorite way to enjoy it is by dunking it in some chai . They soften up and just melt in your mouth. They aren’t easy to spot here in the US, but you will find them in certain ethnic, Indian stores and easily in World Market.
I came across this recipe by Kruthi Bipin on one of my Facebook baking groups. I had saved this recipe then and I’m glad I finally tried them out. The only change that I made to the recipe was swapping brown sugar for jaggery.
Ingredients needed
To make these digestives at home, you will need,
- Whole wheat flour (atta) and powdered oats
- Unsalted butter
- Milk
- Jaggery
- Baking soda
Jaggery is unrefined sugar, rich in molasses and minerals. Though it has the same calories as refined sugar, it is much better than sugar. If you’d like to know more about jaggery, you can read this article.
This is not the classic English tea biscuit recipe, but a rather healthier take on English digestive biscuits. And I’m sure you will love it after trying these out too.
The final outcome was a crisp, crunchy, and crumbly biscuit with a nice, earthy sweetness and nutty taste. These are almost guilt-free! Yes, I know there’s butter in there, but if you divide 4 tablespoons butter amongst 15-16 biscuits, I think it can be overlooked 😀 The technique is similar to the bourbon biscuits , except that there’s no cocoa powder here, and we swap the refined flour for wheat flour and powdered oats.
How do you make digestive biscuits?
These cookies come together in 4 easy steps;
- Prepare the dough
- Chill the dough for 15 minutes
- Roll out the dough and cut-out using a desired-shaped cookie cutter
- Bake
Handy tips to keep in mind while making these cookies
Use room temperature ingredients , so that you don’t end up overworking the dough
Avoid overmixing the dough. Overmixing activates the gluten, making the resultant cookies less crumbly.
To make it workable, chill the dough for some time.
It is easier to roll out the dough between 2 parchment papers , cut into desired shapes. I stuck with the classic shape. But it would be fun trying out other shapes, to make it even more appealing to the little ones, which is what I will do next.
I rarely get excited about baking with whole wheat, except for its use in a few of my favorites- date and walnut cake , banana bread, and carrot cake at times. But these digestive biscuits turned out to be very impressive. I’m definitely going to be making more of these, and in different shapes to keep it interesting, or cover them partly in dark chocolate perhaps!
I had fun making these biscuits as I involved my son, Ethan, into helping me. He was eager to even roll out the dough.. 😀 He couldn’t manage that though he helped me with the cutouts 🙂 And we did end up gobbling a few as soon as the baked biscuits were cool enough to eat.
Livestrong states these following benefits of digestive biscuits-
WHOLE GRAINS
Whole wheat flour is used at large in most brands of digestive biscuits and incorporating whole grains into your diet helps you manage weight and lowers your risk of heart diseases and other diseases such as diabetes.
FIBER
Although digestive biscuits are not a significant source of fiber, they may be able to push you toward meeting your needs. You need 14 grams of fiber for every 1,000 calories you eat or about 25 grams for women and 38 grams for men. Meeting your daily fiber needs not only alleviates constipation but may also reduce your risk of chronic illness. Also, fiber aids in appetite control and is beneficial to those trying to lose or maintain a healthy weight.
NOT MUCH SODIUM
As per the food labeling guidelines, a food is designated as low sodium if it contains about 140 milligrams of sodium. A serving of two digestive biscuits contains 160 milligrams of sodium which is not very far off from the limit.
High intakes of sodium is linked to high blood pressure, which increases the risk of heart disease, congestive heart failure, and kidney disease.
A healthy diet should limit sodium intake to less than 2,300 milligrams a day, or if you’re over the age of 50, have high blood pressure or are of African descent, limited to 1,500 milligrams a day. Including lower-sodium foods like the digestive biscuits may help you stay within the daily sodium recommendations.
I hope you guys will love this classic British biscuit as much as the bourbons and will give this a try too. And if you do, do let me know how it goes 🙂 I’d be happy to hear!
How to make digestive biscuits at home – Step by step instructions
Step 1: Prepare the dough
Measure out 3/4 cups of rolled outs and grind to a powder.
In a mixing bowl, sift 3/4 cup whole wheat flour and 1/4 teaspoon baking soda. Add powdered oats (about 80 grams), 1/2 cup jaggery powder, and 1/4 teaspoon of salt. Whisk well to incorporate everything well.
Add 4 tablespoons of butter, work the butter into the flour with your fingertips to resemble breadcrumbs.
Add milk, a tablespoon at a time and knead until you have a dough. You may need more or less milk, so add it gradually. Do not overwork the dough. Just knead until the dough comes together. I added a total of 3 tablespoons of milk.
Step 2: Chill the dough
Flatten the dough into a disc and transfer it to a cling wrap. Refrigerate for about 15 minutes.
Step 3: Roll and cut-out
Preheat the oven to 350 degrees F/ 180 degrees C. Transfer the disc to your work surface. Place it between two parchment papers and roll out to 1/4 inch thickness. If it crumbles, accumulate it and roll out. The use of parchment paper will help you roll it out nicely.
Use a cutter to cut into desired shapes.
Ethan helping me with the cutouts!
Transfer to a baking tray lined with Silpat/parchment paper. Gather the scraps, form a disc, and repeat the same procedure of rolling out and cutting it out until all the dough is used up.
Use a skewer/fork to poke holes all over the cookies.
Step 4: Bake
Bake for 15 minutes, until the cookies are a light golden in color. Check after 10 minutes of baking, as the time taken to bake will depend upon the thickness of the cookies, if they are thinner, they will be done around 10 -12 minutes. I baked in two batches, kept the other batch in the refrigerator while the first was baking.
Remove the tray from the oven. Let it cool for a minute on the tray, then transfer to a wire rack, and let it cool completely. They will become crisp and crunchy on cooling, transfer to an airtight container.
Notes
- The whole wheat flour used here is atta, the flour that is used in making traditional Indian flatbreads like chapati, roti, etc. This is finer as compared to the American whole wheat flour which is a bit coarser. American wheat flour will work in the recipe equally well, simply adjust the quantity of milk to knead the dough.
- These biscuits are mildly sweet, just right for the sweetness in a digestive biscuit. You can reduce it to 1/4 cup for lesser sweetness or increase it to 3/4 cup for more sweetness.
- Storage: These have a good shelf life, it will easily last 2-3 weeks in an airtight container or jar.
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Digestive Biscuits | Whole Wheat & Oats Digestive Cookies
Ingredients1x2x3x
- 3/4 cup whole wheat flour* 100 grams
- 3/4 cup rolled oats, measure and grind to a powder, 80 grams
- 4 tablespoons softened unsalted butter 56 grams
- 1/2 cup tightly packed cane jaggery powder or light brown sugar, 75 grams
- 3 tablespoons cold milk, adjust as required
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt, skip if using salted butter
Instructions
- In a mixing bowl, sift the whole wheat flour and baking soda. Add powdered oats, jaggery powder, and salt. Whisk well to incorporate everything well.
- Add butter, work the butter into the flour with your fingertips to resemble breadcrumbs.
- Add milk, a tablespoon at a time and knead until you have a dough. You may need more or less of milk, so add it gradually. Do not overwork the dough. Just knead until the dough comes together.
- Flatten the dough into a disc and transfer it to a cling wrap. Refrigerate for about 15 minutes.
- Preheat the oven to 350 degrees F/ 180 degrees C. Transfer the disc to your work surface. Place it between two parchment papers and roll out to 1/4 inch thickness. If it crumbles, accumulate it and roll out. Use of parchment paper will help you roll it out nicely.
- Use a cutter to cut into desired shapes.
- Transfer to a baking tray lined with Silpat/parchment paper. Gather the scraps, form a disc, and repeat the same procedure of rolling out and cutting it out until all the dough is used up.
- Use a skewer/fork to poke holes all over the cookies.
- Bake for 15 minutes, until the cookies are a light golden in color. Check after 10 minutes of baking, as the time taken to bake will depend upon the thickness of the cookies, if they are thinner, they will be done around 10 -12 minutes. I baked in two batches, kept the other batch in the refrigerator while the first was baking.
- Remove the tray from the oven. Let it cool for a minute on the tray, then transfer to a wire rack, and let it cool completely. They will become crisp and crunchy on cooling, transfer to an airtight container.
Notes
- The whole wheat flour used here is atta, the flour that is used in making traditional Indian flatbreads like chapati, roti, etc. This is finer as compared to the American whole wheat flour which is a bit coarser. American wheat flour will work in the recipe equally well, simply adjust the quantity of milk to knead the dough.
- These biscuits are mildly sweet, just right for the sweetness in a digestive biscuit. You can reduce it to 1/4 cup for lesser sweetness or increase it to 3/4 cup for more sweetness.
- Storage: These have a good shelf life, it will easily last 2-3 weeks in an airtight container or jar.
- Measuring cup used, 1 Cup = 250 ml, 1 tsp = 5 ml
