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 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.
Share on Newzsocial

Related Articles