Sunday, September 29, 2013

MANGO ICE-CREAM






INGREDIENTS:-

Mango Pulp–30 oz can(or you can use 3 nd 1/2 cups of fresh mango pulp,I used both 2 cups can and 1 nd 1/2 cups fresh)
Sweetened Condensed Milk–14 oz can
Heavy Whipped cream–1 cup
Few fresh Mango cubed for garnishing(optional)
An air tight container






METHOD:-

1-Chill the clean bowl of a stand mixer and the whisk attachment in the freezer for 15-20 minutes.Add heavy whipped cream to the bowl and whisk on high speed until medium peaks form, about 2 minutes.
(Alternatively,you can use a hand whisk and a large chilled bowl.Whisk heavy whipped cream until medium peaks form, about 5 to 6 minutes.)
2-Add mango pulp and condensed milk in the cream bowl and fold them properly but very gently.
3-Transfer to an airtight container and freeze until firm or 5-6 hours or overnight.








4-Top with some fresh cubed mango and serve chilled.








Sending to Amrita Roy's Event
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