Eggless mango icecream
By : Method
- 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.
Ingredients:
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)
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)
RECIPES BY PAVITHRA ELANGOVAN
 |
|
|
|
|
