Monthly Recipes
Mango Ice Cream
This recipe is adapted for the ice cream maker. This is one of those The evaporated milk gives it a rich and creamy taste. This is a lower fat version of the ice cream. For convenience use canned mango pulp.
2 cups half-and-half
1 (12 oz) can evaporated skim milk
1/2 cup skim milk
1 cup sugar
3/4 cup mango pulp
1/2 teaspoon mango essence (optional)
Mix all the above ingredients in an ice cream maker. Make ice cream according to the ice cream maker’s instructions.
Serve right away from the ice cream maker or freeze and serve later.
Makes 16 servings (1/2 gallon)
Serving size: 1/2 cup Exchanges: 1 starch 1/2 fat
Amount per serving:
Calories: 118; Carbohydrate: 20 g; Fat: 3 g; Dietary fiber: 0.4 g; Saturated fat: 2 g; Protein: 3 g; Cholesterol: 12 mg; Sodium: 44 mg
Reprinted from: New Indian Home Cooking by Madhu Gadia, MS, RD
