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Cooking Tree will show you how to make a homemade version of this delectable recipe for Mango Ice Cream.
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– 240g Mango – 40g Sugar – 10g Lemon juice – 3 Egg yolks – 30g Sugar – 15g Corn starch – 180g Condensed milk – 250g Hot milk – 5g Vanilla extract – 350g Heavy cream – 130g Mango puree – 130g Mango
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1. Put the mango flesh and sugar in a pot and boil. When the mango is mashed and drowsy, add lemon juice and boil a little more.
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2. Add sugar to egg yolk and mix, add cornstarch and mix, then add condensed milk and mix. Add hot milk and vanilla extract and mix.
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3. Transfer to a pot, stir over low heat until thickened, and then transfer to another bowl and cool.
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4. Whip the whipping cream gently to the point where it stands up to a horn, and filter the cooled (3) through a sieve.
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5. Add the cooled mango puree and mix, then add the mango flesh (130g) and mix.
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6. Pour into a container, flatten, and harden in the freezer for at least 6 hours.
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