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    You are in: Home / Dessert / Mango Ice Cream (no Ice Cream Maker Necessary) Recipe
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    Mango Ice Cream (no Ice Cream Maker Necessary)

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    25 mins

    10 mins

    evelyn/athens's Note:

    From Confident Cooking.

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    Ingredients:

    Yield:

    cups

    Units: US | Metric

    Directions:

    1. 1
      Place egg yolks and confectioners’ sugar in medium heatproof bowl; set into the top of a double-boiler or a heatproof bowl set over a pan of simmering water, beating until eggs are thick and creamy; remove from heat, continue beating for 1 minute longer or until cool.
    2. 2
      Place mango puree, juice, coconut cream and cream into a large bowl, mix well; using a metal spoon, gently fold in the egg mixture.
    3. 3
      Spoon into an 18 X 27 cm or one-litre capacity rectangular freezer tray; store, covered with foil, in freezer 3 hours or until the mixture is almost frozen.
    4. 4
      Transfer to large mixing bowl; with an electric mixer, beat on high speed until smooth; return mixture to freezer tray, store, covered with foil, in freezer for 5 hours or overnight.

    Ratings & Reviews:

    • on June 23, 2007

      55

      I LOVE MANGOS!!!!!! yummy!!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on March 29, 2006

      55

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    Nutritional Facts for Mango Ice Cream (no Ice Cream Maker Necessary)

    Serving Size: 1 (754 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 302.1
     
    Calories from Fat 160
    53%
    Total Fat 17.8 g
    27%
    Saturated Fat 11.6 g
    58%
    Cholesterol 197.3 mg
    65%
    Sodium 33.6 mg
    1%
    Total Carbohydrate 34.4 g
    11%
    Dietary Fiber 2.0 g
    8%
    Sugars 30.4 g
    121%
    Protein 4.0 g
    8%

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