Homemade Mango Ice Cream Using Blender
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Yesterday, I still had 2 more mangoes left from last week's sale where I bought 11 mangoes at S$0.89 each *wide grin*. After spending a whole morning last week making mango sago dessert (recipe here) and pecan pie (recipe here), I wanted to make something faster but as refreshingly yummy last evening.
I then decided to make mango ice cream which turned out to be great. It took me about half hour to prepare, after which I left it to freeze overnight. The thought of going home to homemade healthy ice cream kept me happy throughout the day.
Yup, and as I can sure you can guess correctly - what was the first thing I did when I came back? I opened the freezer, and there was my healthy mango ice cream waiting for me at home on an otherwise dreary Monday. YAY!!! :)
Recipe
Yield: 1 big bowl of ice cream (about 15 to 20 scoops)
Ingredients
2 cups of diced mangoes (500g or 2 medium-sized mangoes)
30g honey
2 tsp vanilla extract
2 tsp lime
140g coconut yoghurt (I replaced with mango yoghurt instead, coz that's what I only had at home)
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Directions
1. Dice the mangoes.
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2. Blend the diced mangoes first. Then, add the rest of the ingredients into the mango puree and blend together at low speed until smooth.
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This is the consistency you should yield. But don't overmix, as the heat from the blade may kill some vitamins. |
3. Pour mango mixture into a freezer-safe bowl and cling-wrap tightly. Freeze overnight.
Tip: If you can, use an airtight container. I was too excited last night and didn't wrap properly after opening the cling-wrap to check on it. The ice cream then become a little icey, a bit like a sorbet (though just as great) :p
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4. After waiting patiently, you are now ready to serve. Enjoy! :)
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2 comments
Write commentsThanks for sharing such beautiful information with us. I hope you will share some more information about mango ice cream. Please keep sharing.
ReplyHealth Is A Life