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Before you jump to Homemade mango 🍨 icecream recipe, you may want to read this short interesting healthy tips about Snacks that offer You Energy.
We all know that consuming healthy snacks can help us truly feel better in our bodies. We tend to feel way less gross after we increase our intake of nutritious foods and decrease our consumption of unhealthy foods. Eating more fresh vegetables helps you feel better than eating a slice of pizza. This is usually a problem, however, with regards to eating between goodies. Finding goodies that help us feel better and increase our stamina often involves lots of shopping and meticulous reading of labels. Here are some healthy snacks that you can use when you need an instant pick me up.
Yogurt can be a snack many people ignore. Eating natural yogurt in place of a nutritious larger lunch isn’t a good idea. You can’t beat yogurt whenever it comes to a nutritious snack though. Along with calcium, it’s a good supply of aminoacids and vitamin B. Yogurt is frequently eaten to help manage the digestive system because it is so easily digestible by most people. Yogurt combines perfectly with nuts and seeds. It’s an excellent approach to take pleasure in a flavorful snack without the need of too much sugar.
A large selection of instant health snacks is easily available. Being healthy doesnt need to be a battle-if you let it, it can be quite simple.
We hope you got benefit from reading it, now let’s go back to homemade mango 🍨 icecream recipe. To cook homemade mango 🍨 icecream you only need 4 ingredients and 12 steps. Here is how you achieve it.
The ingredients needed to make Homemade mango 🍨 icecream:
- Use 2 large mangoes, ripe and juicy - to make 2 cups puree
- Provide 1 can sweetened condensed milk
- Get 2 cups thickened cream / heavy cream / whipping cream, cold
- Get 1/8 tsp yellow liquid food colouring(optional)
Instructions to make Homemade mango 🍨 icecream:
- Dice the flesh of the mango Puree using a blender, food processor or stick blender then measure out 2 cups of mango puree (about 2 1/4 cups of diced mango).
- Pour puree into a non-stick skillet over medium low heat. Cook, stirring constantly, for 8 - 10 minutes or until it reduces by half. The test is when you can drag a wooden spoon across the skillet and the path remains there for a second Or measure out the puree to ensure it's reduced to at least 1 cup - less is even batter!
- Cool puree
- Combine cooled mango and condensed milk in a bowl. Add food colouring if using. Whisk until combined.
- Beat cream with a hand held beater or stand mixer until stiff peaks form
- Take a scoop of cream and put it in the mango mixture. Fold through until mostly combined - lumps is fine (this is just to lighten it up a bit)
- Then pour the mango mixture into the cream. Fold through rather than mixing vigorously like you would cake batter, until lump free. This will take a few minutes.
- Pour into a container (preferably with a lid). I recommend glass, if you can, or other non reactive container.
- Place a piece of baking / parchment paper on the surface. Then place lid on or using cling wrap
- Freeze for 12+ hours
- Remove parchment paper. Stand for 5 minutes to soften slightly, then scoop and serve!
- If frozen for 24 hours or longer, it will need a couple of extra minutes to soften to a scoop able consistency
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