nch springform pan. Spoon the mango ice-cream into the pan smoothen the
the mixture into an ice cream maker and churn to the
Mix chopped mango and crumbled oatmeal cookies with ice cream and blend together.
May
be
frozen
to
serve
later. Serves 2 to 3.
Whip the ice-cream, whipped topping and mango pulp until well combined.
Pour into a dish and freeze.
Heat the milk and make it 2 glass or if you want to use prepared packet milk you can use it (2 glass).
Now take a blender or mixer milk, condensed milk, mangoes, mango ice-cream, sugar & nuts and start mixing. Mix till everything is mixed.
Add crushed peppermint candy to any vanilla ice cream recipe after it has frozen for about 15 minutes.
Makes 2 quarts.
container of pineapple-coconut ice cream in the refrigerator for 30
0 mins. Stir together mango sorbet and diced mango. Spread evenly over
eel and cut the mango into pieces. Squeeze as much
In a pitcher, mix the mango lemonade with the cranberry juice
Place sugar and 2 tbsp water in a heavy-bottomed saucepan on medium heat. Cook, stirring, 2 mins until sugar dissolves. Increase heat to high. Cook, without stirring, for 1-2 mins until golden.
Remove from heat. Gradually pour in coconut milk, taking care as it will spit. Return pan to high heat and stir until smooth. Reduce heat to low and simmer 5 mins, until sauce thickens.
Divide mango among serving bowls. Top with a scoop of ice cream. Drizzle with warm sauce to serve.
1. Transfer ice cream to bowl; place in refrigerator
ottom saucepan. Add milk and cream. Bring to a boil.
Combine ingredients. Churn in an ice cream maker or transfer to a loaf pan, cover and freeze until a 2/3 inch hardened rim forms around edge of pan. Whisk until mixture is homogenous then return to pan and freeze until almost firm. Whisk together again then freeze until firm.
When frozen, place the softened mango sorbet into it. Cover the
Combine ice cream, cream, milk, ginger, and mango in blender. (Reserve cubes or slices of mango to garnish if desired).
Blend well.
Serve immediately in chilled soup bowls, garnished with a dash of nutmeg, mint sprig, and additional mango.
Heat sugar, 1/3 cup water and cream of tartar in small saucepan to boiling. Reduce heat and simmer, uncovered, for 5 minutes. Remove from heat. Cool to lukewarm. Pare mango. Remove pit. Place mango in blender and puree until smooth. Place in medium size bowl. Stir in sugar syrup, lime juice and peel into pureed mango. Fold in whipped cream. Freeze ice cream in ice cream maker according to manufacturer's directions. Makes about 1 1/2 quarts.
Directions to Make Mango Ice Cream:
Soften vanilla ice cream. Add mango puree and cumquat juice.
Place in mold and freeze 2 hours.
Unmold and place in blender and add ginger.
Return to mold and refreeze.
Peel, cut and score the mango fruit, cutting into bite-sized
Blend milk and half the quantity of the ice-cream.
Add pineapple and 4 mango pieces.
Take 2 tall glasses.
Pour grenadine syrup in them.
Add 2 slices of fresh mango to each glass.
Pour prepared milkshake into the glasses.
Top off with a scoop of the remaining ice-cream.
Serve chilled.