Total Time
Prep 15 mins
Cook 0 mins

Very easy and tasty after a spicy dish. Made this tonight with Worth It Curry. From the 1989 Ed. of Betty Crocker's New International Cookbook.


  1. Puree mango pieces in a food processor or blender.
  2. Whip cream, adding sugar once the cream begins to thicken.
  3. Fold cream into mango puree.
  4. Refrigerate until needed.
  5. When serving, top with slivered almonds.
Most Helpful

5 5

This is light and yummy. The almonds are great on top. Doubling the mango would be fine.

5 5

I love this mango cream! And I do make it with drained canned mangos if there aren't good mangos in the fresh produce.

5 5

I'm a sucker for mango's and this was simple and very, very yummy. It's very rich, though, and not for the calorie conscious !!!