Mango Ice Cream

Serves 11
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Directions

  1. 1Peel and prepare 1 kilogram of ripe mangoes.
  2. 2Peel and prepare 1 kilogram of ripe mangoes.
  3. 3Peel and prepare 1 kilogram of ripe mangoes.
  4. 4Purée the mangoes using a blender or food processor until very smooth, without adding water.
  5. 5Purée the mangoes using a blender or food processor until very smooth, without adding water.
  6. 6Purée the mangoes using a blender or food processor until very smooth, without adding water.
  7. 7Pour the Ever-Whip vegetable cream into a mixing bowl.
  8. 8Pour the Ever-Whip vegetable cream into a mixing bowl.
  9. 9Pour the Ever-Whip vegetable cream into a mixing bowl.
  10. 10Using a hand mixer, whip the Ever-Whip cream on the highest speed until it doubles in size and becomes thick.
  11. 11Using a hand mixer, whip the Ever-Whip cream on the highest speed until it doubles in size and becomes thick.
  12. 12Using a hand mixer, whip the Ever-Whip cream on the highest speed until it doubles in size and becomes thick.
  13. 13Gradually add the mango purée to the whipped cream while continuing to mix until well combined and the mixture becomes thick, resembling ice cream.
  14. 14Gradually add the mango purée to the whipped cream while continuing to mix until well combined and the mixture becomes thick, resembling ice cream.
  15. 15Gradually add the mango purée to the whipped cream while continuing to mix until well combined and the mixture becomes thick, resembling ice cream.
  16. 16Add one can of condensed milk to the mixture and continue mixing until fully incorporated and the desired sweetness is achieved.
  17. 17Add one can of condensed milk to the mixture and continue mixing until fully incorporated and the desired sweetness is achieved.
  18. 18Add one can of condensed milk to the mixture and continue mixing until fully incorporated and the desired sweetness is achieved.
  19. 19Scoop the mango ice cream mixture into individual plastic containers, filling them about three-quarters full.
  20. 20Scoop the mango ice cream mixture into individual plastic containers, filling them about three-quarters full.
  21. 21Scoop the mango ice cream mixture into individual plastic containers, filling them about three-quarters full.
  22. 22Top each container with diced mango pieces and crushed graham crackers.
  23. 23Top each container with diced mango pieces and crushed graham crackers.
  24. 24Top each container with diced mango pieces and crushed graham crackers.
  25. 25Place the lids on the containers, ensuring they are sealed.
  26. 26Place the lids on the containers, ensuring they are sealed.
  27. 27Place the lids on the containers, ensuring they are sealed.
  28. 28Store the mango ice cream in the freezer until firm.
  29. 29Store the mango ice cream in the freezer until firm.
  30. 30Store the mango ice cream in the freezer until firm.

Ingredients

  • 1 kilogram Ripe mangoes
  • 1 kilogram Ripe mangoes
  • 1 kilogram Ripe mangoes
  • 1 carton Ever-Whip Vegetable Cream
  • 1 carton Ever-Whip Vegetable Cream
  • 1 carton Ever-Whip Vegetable Cream
  • 1 can Condensed milk
  • 1 can Condensed milk
  • 1 can Condensed milk
  • Graham crackers
  • Graham crackers
  • 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 | Clip Recipe