Mango Ice Cream with Sago Cream

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Mango Ice Cream with Sago Cream
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Difficulty:
easy
Difficulty
Preparation:
4 h.
Preparation

Ingredients

for
4
For the sago cream
50 grams
400 milliliters
Coconut milk (sweetened, canned)
3 tablespoons
1 teaspoon
For the mango ice cream
2
ripe Mangos (about 600 grams)
100 grams
2 tablespoons
2 tablespoons
300 grams
For serving
Tropical fruit (cut or diced)

Preparation steps

1.

For the sago cream: Soak sago in bowl of hot water for about 10 minutes then drain in a colander.

2.

Bring coconut milk to a boil with 400 ml (approximately 1 2/3 cups) of water, vanilla and sugar, preheat oven to lowest setting, add sago to coconut mixture and cook over low heat while stirring  until sago pearls are transparent. Sweeten cream to taste.

3.

For the mango ice cream: Peel and pit mangoes.

4.

Add mango pulp, sugar, lime juice and orange liqueur into a tall container and purée with a hand blender. Drain fruit mixture through a sieve and stir in yogurt with churning arm of electric hand mixer until a frothy cream forms. Transfer mixture into shallow metal tray, cover and freeze for 3 hours. Use a fork to stir mixture vigorously three to four times every 20 minutes or finish in ice cream maker.

5.

Fill sago cream into glass bowls and serve with fruit and mango ice cream. Garnish each bowl with a dollop of whipped cream and exotic fruit.