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Eggless mango icecream
By : Pavithra Elangovan
Category : Icecreams, Mango
Servings : 2
Time Taken : 15-30 mins
Rating :
  1. 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.
  2. Pour the thick cream into a wide bowl. Whip cream and ground sugar.
  3. Fold it with the mango mixture.
  4. 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.
  5. Refreeze overnight and serve the next day.
Any mango without fiber - 1 big
Fresh cottage cheese - 175 gms approximately
Thick cream - 1 cup
Vanilla sugar - 1/4 cup (it actually depends on the sweetness of the mangoes used)
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