A dolop of mango cream with your icecream, so good!


Esta publicación está disponible en: Spanish

  • 1 or 2 mangoes (for 250 gr. Purée)
  • 100 gr. of liquid 35%  cream
  • 50 gr. sugar
  • 2 eggs
  • 12 gr. cornstarch
  1. Peel and cut a mango, put in the blender with a little water to make a puree. Strain and reserve.
  2. Mix the sugar with the eggs, add cream, mango puree and cornstarch.
  3. Simmer until thickened.
  4. Fill the dome-shaped silicone molds (35 mm) and freeze about 3 hours.