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Mango Mania Recipe
|Fresh cream||250 Gram|
|Powdered sugar||5 Tablespoon|
|Yellow color||2 Drop (Few Drops Required)|
Serving size: Complete recipe
Calories 1494 Calories from Fat 106
% Daily Value*
Total Fat 10 g15.2%
Saturated Fat 9.1 g45.4%
Trans Fat 0 g
Cholesterol 17.6 mg
Sodium 476.4 mg19.8%
Total Carbohydrates 337 g112.3%
Dietary Fiber 7.2 g28.8%
Sugars 219.9 g
Protein 15 g30.3%
Vitamin A 70% Vitamin C 184.7%
Calcium 57.2% Iron 3.2%
*Based on a 2000 Calorie diet
Soak gelatine in 1 tbsp water.
Cook on low heat till it dissolves.
Add gelatine to mango puree and mix well.
Whip chilled cream with powdered sugar till thick.
Add mango puree and mix well.
Add colour if required.
Transfer to an ice cream box.
Cover with a plastic sheet (cling wrap) and then with the lid.
Freeze overnight or till firm.
Add cornflour paste, stirring continuously.
Boil for 4-5 minutes till it becomes a very thin custard which coats the spoon.
Remove from fire.
Dissolve gelatine in 2 tbsp water on low flame in a small heavy bottomed pan.
Mix gelatine solution with the custard, stirring continuously.
Freeze custard till set for 3-4 hours, turning fridge to its coldest.
Hang the curd in a thin muslin cloth for about 1/2 hour.
Hang the curd only when the custard is partially set, i.e. after 2-3 hours.
Beat curd with powdered sugar and essences to make it smooth.
Cut the frozen custard into small pieces & beat well.
Mix the curd, custard and just a few drops of colour to get a very light orange colour.
Pour the ice cream mixture in an ice cream container.
Sprinkle candied fruit over the ice cream.
Do not mix.
Freeze till firm.