Mango is extremely cheap in Singapore these few weeks. I bought 7 large mangos for only SGD5. All are fresh, firm and sweet. Besides making Mango Puddings* , the very first thing that comes to my mind is to make mango ice –cream.
I promised you that this will be a short post and the recipe is extremely simple and you can easily preparing at home.
I have use the short cut method of preparing the ice cream here. I blend everything together and freeze it for overnight. So it is a denser ice cream. However, if you wish to have lighter ice cream, you can beat the cream until firm peak and fold in the mango puree until well combine. That will provide you a lighter ice creams.
As usual, i have difficulty to take picture for my ice cream due to the hot weather. My ice cream starts to melt in the process of picture taking. Pardon me for this rather messy picture.
WHAT IS REQUIRED
2 cups of heavy cream (浓奶油或重奶油）or fresh cream for whipping (鲜奶油）
1 cup of condensed milk (炼奶）
500 grams of mango puree (芒果泥)
STEPS OF PREPARATION
Servings: Make about 1 litre of ice cream
Method 1: Put the mango flesh in the food processor and blend as fine as possible. Add in the double cream and condensed milk. Blend until well combined. Transfer out and chilled in the freezer until the ice cream is set. At least 8-10 hours.
Method 2: Put the mango flesh and condensed milk in the food processor and blend as fine as possible. Transfer out and set aside for later use. In a clean whisking bowl, beat heavy cream until firm peak. Fold 1/2 of the cream to the mango puree lightly. Perform the same for the other half of the mango puree. Fold until well combined. Transfer out to a desired container and chilled in the freezer until the ice cream is set. This method of preparation will yield a bigger volume of lighter ice cream.
Mango is in seasons and this is definitely a good way to use the cheap mango. Do give it a try and let me know if it suits your taste buds.
Hope you like the post today. Cheers and have a nice day.
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