Mango-Raspberry Ice Cream..

All about Konkan
Wed, 29 Apr 2009 01:58:00 +0000
Come a little warmer weather and we are looking for coolers and thirst quenchers. Today I have a Mango-Raspberry Ice cream here. I followed the recipe from showmethecurry.com for this super easy and yummy ice-cream. The recipe was for Mango Ice-cream but I added raspberries also and it turned out very good. You can see the original recipe and the video here. Ingredients Mango Pulp - 30 oz can Sweetened Condensed Milk - 14 oz can Whipped Topping - 8 oz container Fresh/frozen Raspberries - 3/4 -1 cup Fresh Mango - cubed, optional Method - If using fresh raspberries, chop them into little pieces. If using frozen ones, just lightly crush them with the back of a spoon and they breakup easily. - In a big bowl pour in the mango pulp, whipped topping, condensed milk and the raspberries. - Fold them in very gently. Do NOT use an electric beater or whisk rigourously. - Pour into a dish with a tight fitting lid. - Cover and place in the freezer for 2 hours. - If using the cubed mango pieces, after a couple of hours, mix in the cubed Mango pieces and return dish to the freezer. If not also, remove from the freezer, mix once and return to freezer covered. - Allow it to freeze for another 3 hours or so. And then its done. Notes: - I have not used the cubed mango pieces. - You can use fresh mango pulp instead of canned one. - Add in any other kind of berries like strawberries, blackberries, etc., instead of raspberries. -You can add in Tutti-fruiti, nuts, saffron or cubes of cake for a variation. This post is my contribution to My Favourite Things - Frozen Desserts, hosted by Aquadaze of Served with Love. My Favourite things is the brainchild of Bindiya of InLoveWithFood. Also goes to Mithai Mela, hosted by Srivalli of Cooking 4 All Seasons. And also goes to Festive Food-Summer Treat, hosted by Priti of Indian Khana. Last but not the least, also goes to 15 Minute Cooking, hosted by Mahimaa of Indian Vegetarian Cooking.
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