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Mango Ice Cream

Source: The Heritage of Chinese Cooking
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Rating: 2   Reviews: 4 See Reviews
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Active Time:  10 Minutes
Total Time:  12 Hours 20 Minutes
  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.
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
Mango Ice Cream Recipe at
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
Part of These Recipe Collections Find Similar Recipes »
 Asian Cool
 Mango Desserts
Nutrition Facts per Serving
Yield:   Serves 10
Calories: 371
Fat. Total: 22g
Fiber: 1g
Carbohydrates, Total: 43g
Sodium: 45mg
% Cal. from Fat: 53%
Cholesterol: 82mg
Protein: 3g
Spotlight Recipe Review See all 4 reviews »

Rating: 3
by: Dixie Reviewed: 06/25/2013
Question :
Is it safe to eat this since the eggs would be raw????
8 people gave this Cheers. Click here to Cheer this review. Report Violation
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