Eggless Mango Ice-cream

Recipe by
Total Time:
1 day
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Difficulty: Easy

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Ingredients

  • Any mango without fiber - 1 big
  • Fresh cottage cheese - 175 g approximately
  • Thick cream - 1 cup
  • Vanilla sugar - 1/4 cup (it actually depends on the sweetness of the mangoes used)

How to Make Eggless Mango Ice-cream

  • Scoop out the mango and drop in the blender with the cottage cheese, cut into chunks.
  • Blend well.
  • Blend till thoroughly creamy and no lumps remain.
  • Pour the thick cream into a wide bowl. Whip cream and ground sugar. Fold it with the mango mixture.
  • Pour in a tub or air tight container such as Tupperware and freeze for three hours.
  • Remove and blend with an immersion blender.
  • If not, try whisking with a beater till well blended.
  • Refreeze overnight and serve the next day.
  • Recipe courtesy: Dishes from My Kitchen
  • http://www.dishesfrommykitchen.com/

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