Mango, Mint and Lemon Ice Cream
Buttermilk and sour cream make this ice cream not only very refreshing but particularly low in fat. Stiffly beaten egg whites ensure an airy, light consistency, and add very few calories to this ice cream.
Make sure to use the freshest eggs possible for the ice cream to ensure optimal flavor and texture!
(Percentage of daily recommendation)
| Calorie | 218 cal. | (10 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 7 g | (6 %) | ||
| Carbohydrates | 31 g | (21 %) | ||
| Sugar added | 19 g | (76 %) | ||
| Roughage | 1 g | (3 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 0.9 mg | (8 %) | ||
| Vitamin K | 2.5 μg | (4 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 1.9 mg | (16 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 33 μg | (11 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 5 μg | (11 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 28 mg | (29 %) | ||
| Potassium | 288 mg | (7 %) | ||
| Calcium | 110 mg | (11 %) | ||
| Magnesium | 28 mg | (9 %) | ||
| Iron | 0.5 mg | (3 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 0.5 mg | (6 %) | ||
| Saturated fatty acids | 4.3 g | |||
| Uric acid | 11 mg | |||
| Cholesterol | 18 mg | |||
| Complete sugar | 38 g |
Ingredients
- Ingredients
- 2 eggs
- 3 ozs sugar
- 1 ripe Mango
- 1 cup Buttermilk
- 5 ozs Sour cream
- 1 lemon
- 4 sprigs mint
- Mint oil (or peppermint extract)
Preparation steps
Separate eggs. Add egg whites and sugar to a metal bowl. (Save yolks for another use.)
Pour water in a pot to about 1 inch deep to create a water bath. Place the metal bowl over the pot; it should not touch the water.
With a whisk, beat egg whites and sugar over medium heat until stiff and glossy. Remove the bowl from the water bath.
Divide the egg whites into 3 portions.
Peel and halve mango and remove the pit. Reserve half of the mango and finely chop the other half. Puree chopped mango with an immersion blender and fold in 1 portion of egg whites.
In another bowl, mix buttermilk and sour cream until smooth. Fold in the remaining 2 portions of egg whites. Divide the mixture into 2 portions.
Rinse lemon with hot water, dry with paper towels and zest few strips of lemon peel from half. Set aside. Grate remaining half of lemon.
Cut lemon in half and squeeze. Mix 1 teaspoon of lemon juice and lemon zest with 1 portion of the egg white and sour cream mixture.
Rinse mint, shake dry, and pick off the leaves. Set some aside and finely chop the rest. Mix mint with 2-3 drops of mint oil or extract. Add to the remaining portion of the egg white and sour cream mixture.
Cover all 3 mixtures with plastic wrap or aluminum foil and freeze for about 2 hours, mixing about every 30 minutes with the immersion blender.
When ready to serve, cut the reserved mango into wedges.
Thaw ice cream briefly. Shape ice cream with a small ice cream scoop and distribute flavors in 4 glasses or bowls.
Garnish with mango slices, mint leaves and strips of lemon peel. Serve immediately.