Ingredients
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1 ½ cups hot water
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2 (1/4-ounce) envelopes unflavored gelatin
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2 cups heavy cream
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½ cup powdered sugar (about 2 ounces)
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1 (30-ounce) can Kesar mango pulp
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1 (14-ounce) can condensed milk
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1 teaspoon kosher salt
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Whipped cream, diced fresh mango, and crystallized ginger, for serving (optional)
Directions
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Whisk together 1 1/2 cups hot water and gelatin in a medium bowl until gelatin is dissolved. Let cool slightly, about 10 minutes.
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Beat cream and powdered sugar in a stand mixer fitted with the whisk attachment on high speed until stiff peaks form, about 1 minute and 30 seconds. Spoon whipped cream into a large bowl.
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Add mango pulp, condensed milk, salt, and cooled gelatin mixture to mixer bowl; whisk until well combined.
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Gradually fold one-third of the mango mixture into whipped cream in large bowl until almost combined; gradually fold in remaining mango mixture. Gently transfer mixture to a large glass bowl. Cover and chill until firm, about 8 hours. Serve with desired toppings.
Make Ahead
Fluff can be stored in an airtight container in refrigerator up to 2 days.
Note
Canned Kesar mango pulp is available at most Indian grocery stores or online at desibasket.com. Other mango pulps may be substituted, if desired.