Ingredients
- 4 large mangoes skinned and cut into chunks
- 250 grams mascarpone cheese
- 250 grams whipped cream (I used a local Soy based whipped cream)
- 1/2 cup icing sugar and more if you want it sweeter
Make it step by step
- Make sure the mangoes are cut into bite sized pieces
- Whip the cream and add the icing sugar. Whip some more.
- Mix the mascarpone and whip it together for a couple of minutes. I used the electric mixer for this.
- Puree half the mangoes. Add the puree to the whipped cream and mascarpone mixture and slowly fold it in with a wooden spoon.
- Add the remaining mangoes chunk and lightly mix together so that mangoes are evenly spread into the cream mixture.
- Pour into ice cream moulds or and put the remaining into an air-tight glass bowl. Mix in 30-40 minutes so no iciciles form.
- Should be ready to eat in an hour
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by Ruchi Mathur, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.