Delicious mango ice cream, very refreshing, simple to prepare, great for summer, confectioned with mango pulp, sugar, whipping cream and egg yolks.
Mango ice cream
Delicious mango ice cream, very refreshing, simple to prepare, great for summer, confectioned with mango pulp, sugar, whipping cream and egg yolks.
(2 votes, 4.00 out of 5)
- 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
- 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.
Servings:: 6 bowls
Prep Time:
15 m
Cook Time:
0 m
Total Time:
6:15 h
Ingredients: eggs, heavy whipping cream, mango, sugar
Ingredients
Directions
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
