Indulge in the tropical delight of Mango Posset - an effortlessly elegant dessert that promises a burst of refreshing flavor with every spoonful. Its like a combination of a silky smooth custard and a srikhand (South-Asian yogurt-based dessert) Crafted with the luscious sweetness of ripe mangoes, this recipe offers a delightful balance of creamy indulgence and fruity freshness. Bursting with the vibrant flavors of ripe mangoes, this creamy delicacy is a breeze to prepare, making it an ideal choice for both novice and seasoned cooks. With just a few simple ingredients and minimal effort, you can whip up this exquisite treat to impress guests or satisfy your sweet cravings in no time. Perfect for any occasion, whether you're hosting a summer soirée or simply craving a sweet treat, this easy-to-make Mango Posset is sure to impress. Get ready to elevate your dessert game with this tantalizing concoction that celebrates the essence of summer in every bite

Happy Cooking!

Servings: 15-20 servings

Prep Time: 30 mins

Chilling Time: 8+ hours

Total Time: 8+ hours

Ingredients: 

• 500ml Heavy whipping Cream

• 200 ml mango puree (I used fresh Alphonso mango puree so I could serve it in mango skins, it took about 3-4 mangoes)

• 100 ml mango juice, I used store bought

• 60-100g sugar; depending on the sweetness of the mango and your taste

• 1/2 tsp salt

• Lime zest from 1 lime

Directions: 

• Cut the mango in halves. Scoop the pulp out from the halves carefully keeping the skin intact so that you can serve in them. Take the pulp out around the seed as well.

• Blend the pulp of the mango till smooth. Keep aside.

• Put a saucepan on low-medium heat and add the heavy cream, salt, sugar, and lime zest. Bring it to a low boil and let it boil on low heat for 2-3 minutes.

• Add the mango puree and juice and whisk it using a whisk. Let it simmer for 2-4 minutes and thicken. The mixture should somewhat coat the back of the spoon.

• Pass the liquid through a sieve so you get a smooth mixture.

• Let it cool for 10 minutes.

• Pour in the mango skins or any shallow dish.

• Let it set in the fridge for 8 hours or overnight.

• Enjoy cold from the fridge!

Notes/Tips:

• Ideally, use Alphonso or Kesar mangoes.

• The mixture should thicken before you stop cooking it.

• If you are using mango skins, arrange them in a dish so you can move them to the fridge. Be careful while pouring as the skin is flimsy.

• These last well in the fridge for 2-4 days.

• Be sure you set them in a shallow dish so they set. In deep dishes the bottom part may not set.