Mango Ice Cream
1 large, fleshy mango weighing about 1 1/2 pounds
1/2 cup sugar
1/2 cup water
1/4 cup lime juice
1 cup heavy cream
Peel the mango, cut off the flesh and chop fine. There should be about 2 cups.
Make a syrup with the sugar and water simmered together for 5 minutes. Cool.
Add to the mango with the lime juice, mixing thouroughly.
Whip the cream until stiff and fold into the mango mixture.
Freeze in refrigerator ice trays with the cube dividers removed, at the coldest temperature available.
Stir after 1 hour, and again at the end of the second hour. The ice cream should be ready in about 2 1/2 hours from the beginning of freezing.
Makes 2 ice trays, 6 or more servings
1 large, fleshy mango weighing about 1 1/2 pounds
1/2 cup sugar
1/2 cup water
1/4 cup lime juice
1 cup heavy cream
Peel the mango, cut off the flesh and chop fine. There should be about 2 cups.
Make a syrup with the sugar and water simmered together for 5 minutes. Cool.
Add to the mango with the lime juice, mixing thouroughly.
Whip the cream until stiff and fold into the mango mixture.
Freeze in refrigerator ice trays with the cube dividers removed, at the coldest temperature available.
Stir after 1 hour, and again at the end of the second hour. The ice cream should be ready in about 2 1/2 hours from the beginning of freezing.
Makes 2 ice trays, 6 or more servings
MsgID: 3128017
Shared by: Gladys/PR
In reply to: Recipe: Recipes Using Tropical Fruit (24)
Board: Daily Recipe Swap at Recipelink.com
Shared by: Gladys/PR
In reply to: Recipe: Recipes Using Tropical Fruit (24)
Board: Daily Recipe Swap at Recipelink.com
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