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Mango Ice-Cream

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Mango Ice-Cream

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

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

Amount Measure Ingredient Features
1 each peach mango
peeled, chopped
*
1 each paw-paw
peeled, chopped
*
15 ml lemon juice
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4 each egg yolks
* Camera
158 ml powdered sugar
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118 ml cream
thick
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59 ml coconut milk
fresh
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15 ml almonds
ground
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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 Arrow up button

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Nutrition Facts

Serving Size 46g (1.6 oz)
Amount per Serving
Calories 11550% 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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