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Mango Ice Cream

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Source: The Heritage of Chinese Cooking

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Active Time:  10 Minutes
Total Time:  12 Hours 20 Minutes
Yield:  Serves 10

The mango is more often associated with tropical countries like Thailand, Myanman (Burma) and India, where it is said to have originated more than 4,000 years ago.

RECIPE INGREDIENTS

4 egg whites

1 3/4 cups superfine sugar

2 1/2 cups heavy cream

2 ripe mangoes, flesh roughly chopped into 1-inch pieces

DIRECTIONS

In a bowl, beat the egg whites until thick. Add the sugar and beat until stiff. Add the cream and continue beating until the mixture is thick and creamy. Gently mix in the mango pieces.

Cover and freeze until almost set. Take out, beat again and return to the freezer to set overnight.

One hour before serving, place the ice cream in the refrigerator to soften a little.

Recipe reprinted by permission of Weldon Russell. All rights reserved.
Date Added: 01/01/2008

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Nutrition Facts per Serving
Yield: Serves 10

Calories:

371

Fat. Total:

22g

Fiber:

Carbohydrates, Total:

43g

Sodium:

45mg

% Cal. from Fat:

53%

Cholesterol:

82mg

Protein:

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