Mango Ice Cream (kem Xoai) Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
4: Ripe mangoes,
OR,
4 ounce: Canned sliced mango,
1 cup: Sugar,
OR,
1/2 cup: If using canned mango,
1 tbsp: Lemon juice,
1 tbsp: Gelatin dissolved in 3 tbsp.,
Water,
1 1/2 cup: Heavy cream, whipped until
Stiff,
GARNISH
Extra mango slices,
Sprigs of fresh mint,
Directions:
1. Peel and cut the mangoes, discarding the pits. Place in a bowl
and add the sugar, lemon juice, and dissolved gelatin. Mix
thoroughly, making sure that the sugar is dissolved. 2. Fold the
whipped cream into the mango mixture. Spoon into a tray and put into
the freezer until half-frozen. Put in a blender of food processor and
process until smooth. Return to freezer and freeze until solic. 3.
Serve in scoops garnished with freshly sliced mango slices and sprigs
of mint.
Recipe Source: VIETNAMESE COOKING - EXOTIC DELIGHTS FROM INDO-CHINA by
Paulette Do Van. Published by Chartwell Books, Inc. Copyright (c)
1993. Recipe formatted by Olivia Liebermann RDSE68B on May, 1995.
Recipe By : "Vietnamese Cooking" by Paulette Do Van, Chartwell
Books
Source from luhu.jp
and add the sugar, lemon juice, and dissolved gelatin. Mix
thoroughly, making sure that the sugar is dissolved. 2. Fold the
whipped cream into the mango mixture. Spoon into a tray and put into
the freezer until half-frozen. Put in a blender of food processor and
process until smooth. Return to freezer and freeze until solic. 3.
Serve in scoops garnished with freshly sliced mango slices and sprigs
of mint.
Recipe Source: VIETNAMESE COOKING - EXOTIC DELIGHTS FROM INDO-CHINA by
Paulette Do Van. Published by Chartwell Books, Inc. Copyright (c)
1993. Recipe formatted by Olivia Liebermann RDSE68B on May, 1995.
Recipe By : "Vietnamese Cooking" by Paulette Do Van, Chartwell
Books
Source from luhu.jp