I came across a sweet potato ice-cream recipe from Thailand; I substituted with Mango as the fruit is far more familiar and popular with family and guests.
Ingredients
- 1 large tin mango pulp
- 1 large carton whipping cream
- 1 large tin condensed milk
- 1 small tin nestle cream
- 1 large tin evaporated milk
Method
- Place all ingredients in a mixing bowl; mix well with an electric blender.
- Pour into a deep wide freezing dish and put in the freezer for 2 hours, remove mixture and place into a blender bowl, work until well mixed and return to the freezer for 2 hours.
- Repeat this 3 to 4 times for a fluffy result.
- Remove from freezer 15mins before serving, slice and serve with slices of fresh ripe mango or set cut jelly.
