Before you begin make sure the cream, bowl and beater hands are thoroughly chilled. Also have ice cubes ready. Place ice cubes in a bowl bigger than your mixing bowl. Now place the mixing bowl over the ice cubes.
Scoop out the thick cream from the pack. You can use the liquid cream in curries. The cream should be very thick. Start beating the cream with hand mixer at medium speed. Do the beating in the same direction throughout the whole process.
Beat till the cream increases in volume and very soft peaks are f0rmed. Add icing sugar at this point.
Now beat in high speed until the volume doubles up and stiff peaks are formed. Add the mango pulp and fold in very gently. Cover and store mango whipped cream until use.
1. You can use whipping cream instead of fresh cream 2. You can use tinned mango pulp instead of fresh ones