Delicious mango ice cream, very refreshing, simple to prepare, great for summer, confectioned with mango pulp, sugar, whipping cream and egg yolks.
Servings:: 6 bowls
Prep Time:
15 m
Cook Time:
0 m
Total Time:
6:15 h
Ingredients: eggs, heavy whipping cream, mango, sugar
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(2 votes, 4.00 out of 5)Ingredients
- 200 ml (about 1 cup) mango pulp
- 200 ml (1/2 pint (236 ml)) heavy whipping cream
- 1 tablespoon sugar to beat the cream
- 100 grams (1/2 cup) granulated sugar
- 3 egg yolks
Directions
- 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.
- 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.
- Pour the mixture in a bowl or in individual bowls and freeze for six hours or overnight.
Mango ice cream
Nutrition facts
Serves 6 bowls
Per Serving:
% DAILY VALUE
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
