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Mango Evaporated Milk Ice Cream   Veg CD DP 15mins plus chilling and freezing


Serves 4   Cold  Vegetarian  Fruit  Dessert  Ices  Gluten Wheat Free  Eggless



250g/9oz Mango Flesh, chopped

The Juice of half a Lemon

1 x 175g/6oz tin Evaporated Milk, chilled overnight

50g/2oz Icing Sugar




1. Place the mango and lemon juice in a food processor or blender and process to a puree. Set aside.


2. In a large mixing bowl, beat the chilled evaporated milk until thick.


3. Stir in the mango mixture and sugar and blend thoroughly.


4. Transfer to an ice cream maker and churn for 20 minutes or according to the manufacturers instructions. Alternatively, place the mixture in a rigid freezer proof box and freeze until just beginning to set around the edges. Remove from the freezer and beat well with a fork then return  to the freezer until firm (3-5 hours).


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Key techniques required to make this recipe


Bake - To cook in an enclosed oven

Beat To introduce air into a mixture using a utensil such as a wooden spoon, fork or whisk, in order to achieve a lighter texture.


Freezing/Make ahead


Tips, Options and Substitutions



Main equipment required to make this Recipe


Mixing Bowl

Wooden or Plastic Spoon


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