Serves 6

Ingredients:

• 1 cup (240 ml) cold heavy cream
• 2–3 tablespoons powdered sugar (to taste)
• ¾ cup (180 ml or ~150 g) mango purée
  (fresh ripe mangoes blended, or use canned mango pulp like Alphonso)
• ½ teaspoon vanilla extract (optional)
• 1 teaspoon lime or lemon juice (optional – adds brightness)

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Instructions:

1. Make mango purée:
   Blend fresh ripe mango chunks (about 1 large mango) until smooth. Strain if fibrous. Chill it — it should be cold before folding into the cream.
2. Whip the cream:
   In a chilled mixing bowl, whip the cold heavy cream with powdered sugar and vanilla until you get soft peaks.
3. Fold in mango:
   Gently fold the cold mango purée into the whipped cream. Taste and adjust with a bit more sugar or citrus juice, if desired.
4. Chill and serve:
   Serve immediately or chill for up to 24 hours. Spoon or pipe into glasses, bowls, or on top of cakes.