Thursday, June 23, 2011

Mango Ice cream by Chef Shireen Anwar in Mango Tango

Mangos puree                           1 or 1 1/2 cup
Cream                                      12 ounces or 1 1/2 packet
Condensed milk (chilled)            1 tin

To make puree, peel the mangoes and make cubes and then blend it. Do not put a single drop of water in it otherwise crunch will come in ice cream

-         Take a bowl, put condensed milk, fresh cream and mango puree in it and beat it (with electric beater)
-         If you want to add color in it, add it a little bit.
-         Now put it in air tight box and freeze it for 12 hours.

With the same recipe you can also make chikoo ice cream

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