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Wednesday, 20 May 2015

Mango Yoghurt Ice Cream 芒果优格雪糕


A nice and creamy ice cream incorporating fresh mango and mango yoghurt:

Yield: 650g ice cream 

Ingredients 
200g 35% whipping cream
50g fine sugar
260~300g mango fresh
140g mango yoghurt 

Directions
1. Keep a damp kitchen cloth, a deep metal mixing bowl, and a pair of whisks in the freezer for 1/2 an hour.
Keeping the equipment cold is essential in whipping up the cream in our hot climate.


2. Cut some of the mango in chunks and use a spoon to scoop out the rest.

3. Blend mango (except the mango chunks), mango yoghurt and fine sugar in a food blender till creamy.



4. Keep the yoghurt mango paste and mango chunks in the fridge till needed.

5. Remove the cold equipment from the freezer. Pour whipping cream into the cold mixing bowl standing on the cold damp kitchen cloth. 

6. Fix the cool whisks to the hand mixer and start whipping the cream at high speed for about 2.5 to 3 minutes.
Do not over whip the cream to prevent it from segregating into butter and water.
A stiff whipped cream will result in a hard ice cream.

6. Slowly blend in the whipped cream into the cold yoghurt mango paste in a few batches.



7. Pour the mixture into a big bowl, cover with a tight lid, and keep in a freezer for more than 5 hours or overnight.


8. Let the ice cream stand in room temperature for about 5 minutes before serving. This is to make the ice cream easier to scoop out.

10. Scoop the ice cream into the serving cups top with cold mango chunks. Serve immediately:)


You can also store the ice cream in individual cups and refrigerate for easy serving :)




Great appreciation goes to Jess Lim for sharing this delicious recipe:)

2 comments:

  1. I bought some Indian mangoes the other day and waiting for them to be ripe before I could attempt your recipe.

    However, the Thickened Cream which I bought the other day is the Light version one. Will it yield the same result as compared to using Regular Thickened Cream?

    Thank you.

    Siaw Tan

    ReplyDelete
    Replies
    1. Hi Siaw Tan, sorry for the late reply. For making whipped cream products like ice cream, it's best to use higher fatmilk to make a more stable whipped cream. I'm not sure whether light cream is suitable for this recipe :)

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