Friday, 27 December 2013

Mango Icecream

What you need:
2 tablespoons chopped Alphonso mango
juice of 1 Alphonso mango
200 grams fresh cream
2 teacups full fat milk
3/4 teacup sugar

1. Set the control of the freezer compartment of the refrigerator at the highest point one hour in advance.
2. Keep aside a few mango pieces for decoration. Mix the remaining chopped mango, mango juice and sugar very well.
3. Beat the cream lightly. Add the beaten cream and the milk to the mixture.
4. Pour the mixture into ice trays. The layer of an ice-cream mixture should not be more than 12 mm. thick.
5. Put the trays in the freezer compartment so that each tray touches the chilling plate directly. Under no circumstances should a tray be put over ice cubes or another tray.
6. The ice-cream will be almost fully set in 45 minutes to 1 hour (depending on the refrigerator).
7. At this stage, remove the frozen mixture into a bowl.
8. Mix well, decorate with the balance mango pieces and serve immediately.

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