Sunday, July 30, 2017
No Churn Philippine Mango Ice Cream Recipe
3 Medium size mango
2-1/4 cups Cold heavy cream
1-14 oz can condensed milk
1/2 tsp pure vanilla extract.
1) Puree the 2 mango in the blender and then shred the 1 mango using pangkayod ng niyog.If you don't have one just chopped it into bits/or small pieces.
2) Beat the cream into stiff peaks stage, then fold in the condensed milk carefully once the condensed milk is well combine, add in the mango puree and the vanilla fold in using a spatula.
3) Transfer the mixture into the container and freeze it 6hrs to overnight.