Mango ice cream

2012-11-05
  • Servings : 6 bowls
  • Prep Time : 15m
  • Cook Time : 0m
  • Ready In : 6:15 h
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Delicious mango ice cream, very refreshing, simple to prepare, great for summer, confectioned with mango pulp, sugar, whipping cream and egg yolks.

Units: Metric / (Units: US)

Ingredients

  • 200 ml / (3/4 cup and 1 1/2 tablespoons) mango pulp
  • 200 ml / (3/4 cup and 1 1/2 tablespoons) heavy whipping cream
  • 1 tablespoon sugar to beat the cream
  • 100 grams / (3 1/2 ounces) sugar
  • 3 egg yolks

    Directions

    Step 1


    1. Place the whipping cream in the fridge about 20 minutes. Beat the cream with a tablespoon of sugar until stiff peaks form. Set aside in the fridge.

    Step 2


    1. With an electric mixer beat the egg yolks with the sugar until obtain a soft and creamy mixture. Reduce speed, add the mango pulp and mix well. Then, add the cream and fold gently with a spatula.

    Step 3


    1. Pour the mixture in a bowl or in individual bowls and freeze for six hours or overnight.

Nutrition facts per serving (6 bowls):

Calories: 249
 
Total Fat: 15 g(23%)
 
Saturated Fat: 8.5 g(43%)
 
Cholesterol: 151 mg(50%)
 
Sodium: 18 mg(1%)
 
Total Carbohydrate: 28.5 g(9%)
 
Protein: 2.5 g

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