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Mango Ice-Cream

 
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Mango Ice-Cream recipe

Yield

6

servings

Prep

20

min

Cook

15

min

Ready

hrs

Low Cholesterol, Trans-fat Free, Very low in sodium, Low Sodium
 

Ingredients

1 peach mango
peeled, chopped
*
1 paw-paw
peeled, chopped
*
1 tablespoon lemon juice
4 large egg yolks
*
cup powdered sugar
½ cup cream
thick
¼ cup coconut milk
fresh
1 tablespoon almonds
ground

Directions

Purée the mango and pawpaw together with the lemon juice.

Beat the eggs and icing sugar in the top of a double boiler until the eggs are pale and thick.

Remove from the heat, pour into a bowl and continue to beat until the mixture is cool.

Fold the fruit purée into the egg mixture and add the cream, coconut milk and almonds.

Pour the mixture into a mould or freezer tray and freeze for 2 to 3 hours.

To serve:

Dip the mould into hot water for 30 seconds before turning out, or scoop out as ice cream balls.

Garnish with fruit or fresh mint sprigs.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 46g (1.6 oz)
Amount per Serving
Calories 11550% of calories from fat
 % Daily Value *
Total Fat 6g 10%
Saturated Fat 4g 21%
Trans Fat 0g
Cholesterol 13mg 4%
Sodium 9mg 0%
Total Carbohydrate 5g 5%
Dietary Fiber 0g 1%
Sugars g
Protein 2g
Vitamin A 3% Vitamin C 2%
Calcium 2% Iron 2%
* based on a 2,000 calorie diet How is this calculated?

 

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