Mango Ice Cream

Name: Mango Ice Cream
Yield: 11 servings
Cuisine: American
Ingredients: 1 kilogram Ripe mangoes; 1 carton Ever-Whip Vegetable Cream; 1 can Condensed milk; Graham crackers

Serves 11

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Mango Ice Cream

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Serves 11

Directions

1Peel and prepare 1 kilogram of ripe mangoes.
2Purée the mangoes using a blender or food processor until very smooth, without adding water.
3Pour the Ever-Whip vegetable cream into a mixing bowl.
4Using a hand mixer, whip the Ever-Whip cream on the highest speed until it doubles in size and becomes thick.
5Gradually add the mango purée to the whipped cream while continuing to mix until well combined and the mixture becomes thick, resembling ice cream.
6Add one can of condensed milk to the mixture and continue mixing until fully incorporated and the desired sweetness is achieved.
7Scoop the mango ice cream mixture into individual plastic containers, filling them about three-quarters full.
8Top each container with diced mango pieces and crushed graham crackers.
9Place the lids on the containers, ensuring they are sealed.
10Store the mango ice cream in the freezer until firm.

Ingredients

1 kilogram Ripe mangoes
1 carton Ever-Whip Vegetable Cream
1 can Condensed milk
Graham crackers

Equipment

BlenderHand mixerMixing bowlSpatulaPlastic containers with lidsIce cream scoopKnife

Tips

Do not add water when blending the mangoes to ensure a smooth ice cream.
Whip the Ever-Whip cream on high speed until it doubles in size and thickens.
Adjust the sweetness of the condensed milk to your liking, as the sweetness decreases after freezing.
The plastic containers with clear lids are great for presentation, especially if selling.

Mango Ice Cream

Serves 11

facebook.com

Mango Ice Cream

facebook.com

Serves 11

Directions

1Peel and prepare 1 kilogram of ripe mangoes.
2Purée the mangoes using a blender or food processor until very smooth, without adding water.
3Pour the Ever-Whip vegetable cream into a mixing bowl.
4Using a hand mixer, whip the Ever-Whip cream on the highest speed until it doubles in size and becomes thick.
5Gradually add the mango purée to the whipped cream while continuing to mix until well combined and the mixture becomes thick, resembling ice cream.
6Add one can of condensed milk to the mixture and continue mixing until fully incorporated and the desired sweetness is achieved.
7Scoop the mango ice cream mixture into individual plastic containers, filling them about three-quarters full.
8Top each container with diced mango pieces and crushed graham crackers.
9Place the lids on the containers, ensuring they are sealed.
10Store the mango ice cream in the freezer until firm.

Ingredients

1 kilogram Ripe mangoes
1 carton Ever-Whip Vegetable Cream
1 can Condensed milk
Graham crackers

Equipment

BlenderHand mixerMixing bowlSpatulaPlastic containers with lidsIce cream scoopKnife

Tips

Do not add water when blending the mangoes to ensure a smooth ice cream.
Whip the Ever-Whip cream on high speed until it doubles in size and thickens.
Adjust the sweetness of the condensed milk to your liking, as the sweetness decreases after freezing.
The plastic containers with clear lids are great for presentation, especially if selling.