1 cup Mango Pulp
8 oz, Cream Cheese – at room temperature
1/2 cup sugar (or to taste)
1/2 a cup of Sour Cream
1/2 a cup of Cool Whip
A pinch of Saffron (Kesar)
4 – 5 Cardamoms ground up without shell.
In a food processor pulse all the ingredients together starting with the Mango pulp and cream cheese. Adding the rest of the ingredients one by one, in the order provided.
Transfer into a serving dish and allow to set in the refrigerator for a couple of hours before serving.
Garnish with chopped almonds or pistachio.
Recipe adopted from Show Me the Curry.