Mango Cream Salad (Mango Cream Fruit Salad)
Mango pulp and sweetened condensed milk whisked with softly whipped cream, then folded with fresh mixed fruit. No-bake Indian-style dessert for buffets and summer parties.
Ingredients
Mango cream base
- 1½ to 2 cups mango pulp canned Kesar or Alphonso, or smooth fresh purée, strained if fibrous
- About ⅔ cup sweetened condensed milk (half of a 14 oz can), adjust to taste
- 1 cup cold heavy cream or 3/4 to 1 cup lightly sweetened whipped topping; whipped to soft peaks
- ¼ tsp green cardamom powder optional
- 1 tiny pinch fine salt optional
Fruit salad
- About 3 cups mixed fresh fruit, bite-size pieces (apple, banana, grapes, strawberries, pomegranate, mango as desired)
- 2 to 3 tbsp chopped pistachios or slivered almonds optional garnish
Instructions
Prep the fruit
- Wash, dry, and chop all fruit. Core and dice apple; halve large grapes; hull strawberries; peel and slice banana if using.
- Chill fruit in a bowl while you make the base.
Make the mango cream
- Whisk mango pulp and condensed milk in a large bowl until completely smooth.
- In a chilled bowl, whip heavy cream to soft peaks (or measure whipped topping).
- Fold whipped cream into the mango mixture in two gentle additions.
- If using cardamom or salt, add during the first fold and taste.
Assemble and chill
- Fold about two-thirds of the fruit into the mango cream until lightly coated. Reserve some fruit for the top if desired.
- Transfer to a serving bowl or glasses. Scatter remaining fruit and optional nuts on top.
- Cover and refrigerate at least 1 hour or up to 6 to 8 hours. Add banana close to serving if you prefer a firmer texture.
Notes
Sweetness: Start with a little less condensed milk if your pulp is very sweet; taste the base before folding in fruit.
Banana: Add near serving or toss with lemon juice to slow browning.
Watery salad: Drain watery pulp well and pat fruit dry; chill at least 1 hour before serving.
Make-ahead: Apple, grape, and berry hold overnight well; banana is best added last minute.
Doubling: Double the mango cream base in a larger bowl; fold fruit in batches if needed.
Storage: Refrigerate leftovers in an airtight container up to 2 days. Texture softens as fruit releases juice.
Banana: Add near serving or toss with lemon juice to slow browning.
Watery salad: Drain watery pulp well and pat fruit dry; chill at least 1 hour before serving.
Make-ahead: Apple, grape, and berry hold overnight well; banana is best added last minute.
Doubling: Double the mango cream base in a larger bowl; fold fruit in batches if needed.
Storage: Refrigerate leftovers in an airtight container up to 2 days. Texture softens as fruit releases juice.
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