Mango Ice Cream – a delicious recipe with mango, condensed milk, nestles pure cream, Carnation, Equal sugar. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Use a large capacity food processor. Empty the mango pulp and using pulse action mode, blend the pulp till smooth. Slowly add the sugar or substitute and blend. Add the full can of condensed milk, the evaporated milk and finally the pure cream. Use the pulse motion only.
2
Once all the ingredients are well blended check the taste. It should be just as you want it--thick, creamy and sweet, but not too sweet. If you find it too sweet, add more cream or evaporated milk.
3
Have 2 or 3 Tupperware containers ready (with airtight lids).
4
Pour the mix and seal each Tupperware with Saran wrap and then use the cover.
5
Deep freeze till set--will take more than 3 hours.
6
Get container out 10 minutes before serving.
581
kcal
Calories
20
g
Fat
96
g
Carbs
8
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 5 ingredients. The key ingredients include: 1 kg mango pulp or 1 kg pulp from fresh mango, 397 g sweetened condensed milk, 170 g nestles pure cream or 170 g double cream, 200 g Carnation Evaporated Milk, and more.
Yes, Mango Ice Cream falls under the Baking & Desserts category and is a great choice for this type of meal.
Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.
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