Mango Ice Cream

Exotic flavors from your home freezer!

Details

  • Preparation Time: 385 minutes
  • Cooking Time: 0 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 2 piece Mango, fresh

  • 1 bag Powdered sugar

  • 2 piece Egg, fresh

  • 2 spoons Sugar, white

  • 250 g Sweet cream

Steps

  1. Wash and peel the mango. Cut the flesh into slices close to the pit. Repeat on the other side, cutting the flesh into slices and removing them close to the pit. Chop the mango slices into very small pieces and place them in a blender. Add vanilla sugar and blend into a thick puree.

  2. Crack the eggs and separate the yolks from the whites into two bowls. Whisk the yolks and sugar together until frothy using a hand mixer. Beat the egg whites into stiff peaks. Pour the cream into a bowl and whip until firm. Gently fold the mango puree into the yolk mixture, then slowly fold in the whipped cream and egg whites. Mix slowly and gently (with a hand whisk).

  3. Pour the mixture into a larger metal container, seal it, and place it in the freezer for about 6 hours. Stir it well several times during freezing.

  4. Once the ice cream is ready, serve it in dessert bowls and offer it to your guests.

Nutrition Information (Per 100g)

  • Calories: 102.25 kcal
  • Fat: 2.25 g
    • Saturated Fat: 0.75 g
  • Carbohydrates: 15.36 g
    • Sugars: 14.61 g
  • Protein: 3 g
  • Fiber: 0.56 g

Advice

Pour the mixture into a flat metal container that conducts heat best, or you can use an ice cream maker. When using an ice cream maker, remember to fill it only two-thirds full, as the mixture will expand during freezing. Store the ice cream in well-sealed containers in the freezer to prevent it from absorbing other odors. If the ice cream has been in the freezer for more than 12 hours, let it sit in the refrigerator for 30-60 minutes before serving.