Mango Ice Cream
- Ready In:
- 45mins
- Ingredients:
- 5
- Yields:
-
30 30
- Serves:
- 30
ingredients
- 1 kg mango pulp or 1 kg pulp from fresh mango
- 397 g sweetened condensed milk
- 170 g nestles pure cream or 170 g double cream
- 200 g Carnation Evaporated Milk
- 29.58 29.58 ml Equal sugar substitute (sugar substitute) or 29.58 ml Splenda granular (sugar substitute)
directions
- Use a large capacity food processor. Empty the mango pulp and using pulse action mode, blend the pulp till smooth. Slowly add the sugar or substitute and blend. Add the full can of condensed milk, the evaporated milk and finally the pure cream. Use the pulse motion only.
- Once all the ingredients are well blended check the taste. It should be just as you want it--thick, creamy and sweet, but not too sweet. If you find it too sweet, add more cream or evaporated milk.
- Have 2 or 3 Tupperware containers ready (with airtight lids).
- Pour the mix and seal each Tupperware with Saran wrap and then use the cover.
- Deep freeze till set--will take more than 3 hours.
- Get container out 10 minutes before serving.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
A Canadian presently living in Singapore and enjoying the lovely food of various cultures Love Creative cookery- Have mastered various cuisines and added my own special touches to some. I enjoy using unusual ingredients to come up with unusual results- I just need to read a recipe to taste it in my minds tongue! or see the end product in my minds eye -- If it feels good I will go for it.
<br>I also enjoy recycling leftovers and plan to one day maybe write a book called 'Gourmet Recycler'