My memories of this Chilled Mango Whip go way back to my childhood. Hot summer days, we’d be back from school,my brother and I, on the dining table anticipating what Mommy had for us. She’d serve us the food but wait until we started eating after much chagrin that it wasn’t on the menu, and then she’d appear with two little dessert bowls with this chilled goodness. The grins would burst into action!
I was hoping something like that the day I made this for lunch. V generally responds with a “eeeeee” when he is presented with any of his favorite delicacy. But the moment he saw this, after a gentle disappointment from the fact that the mangoes that he’d bought with his dad and was hoping to find with his lunch weren’t there, the usual “eeee” was a accompanied by the shrillest shriek and jumps and dances on the chair.
Its a great way to include dessert in your food without having to worry about the calories while catering to your palette without compromising on taste. The kids are sure to love this cross between a sorbet and a smoothie.
Three Ingredient No Cook Mango Whip.
Mangoes – 2 medium sized, peeled and diced into cubes
Milk – 1 cup
Sweetening agent of your choice (I used palm sugar) – 1 – 2 tbsps
Put all ingredients into a processor and give a nice long whirl.
It shouldn’t be runny, the consistency should be enough to be scooped out in a spoon. When you’ve achieved your desired consistency, pour it all out into a container and refrigerate for about a half hour to an hour or so.
Once chilled, scoop out into desert bowls and enjoy!