MANGO ICE CREAM

 Desserts are the highlight and the finale of a full meal. A scoop or slice of any dessert can melt away the stress and tension of the day. You can indulge yourself and satisfy your sweet tooth with some of our delectable dessert recipes such as Banoffee Pie, Ube Ice Cream, Fruit Salad, and Leche Flan.

INGREDIENTS

500 grams ripe mango flesh (about 2 cups)

500 ml all-purpose cream or whipping cream chilled overnight

1 block cream cheese 200g

300 ml condensed milk

Yellow food color optional

INSTRUCTIONS

500 grams ripe mango flesh

Cut the mango flesh into small cubes.

Using a blender, puree 1 cup of the mango cubes. Set aside. Refrigerate the rest until ready to use.

500 ml all-purpose cream or whipping cream

In a bowl, whip cream until it is smooth and fluffy and almost double in size. Place in fridge until ready to use. (See Note 1)

1 block cream cheese,300 ml condensed milk

In a large bowl, combine cream cheese and condensed milk. Beat with an electric mixer at high speed until it becomes smooth, light, and airy.

Add the mango puree to the cream cheese mixture and beat until well combined.

Take a large dollop or two of the whipped cream and gently fold it into the mango-cream cheese mixture using a spatula until well combined. Add the rest and do the same until well combined but do not overdo the mixing or it might turn dense.

Yellow food color

Add the mango slices and fold just to disperse. Add a few drops of yellow food color, if using any.

Transfer to a freezer-safe container and cover with aluminum foil and cover with a plastic film, lightly pressing on the surface. Freeze for at least 6 hours or until frozen.

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