Try this Mango Ice Cream 2 recipe, or contribute your own.
Suggest a better descriptionPeel mango. Cut pulp from seed; discard seed. In blender or food processor fitted with metal blade, puree mango pulp with lemon juice. In medium saucepan, combine cornstarch and sugar. Stir in half and half, beaten egg yolk and corn syrup. Cook and stir over medium heat until bubbly; cook 1 minute longer. Cool. Stir in pureed mango. Pour into ice cream canister. Freeze in ice cream maker according to manufacturers directions. Makes about 1 quart.
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Serving Size: 1 Serving (135g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 237 | ||
Calories from Fat: 63 (27%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7.1g | 9 % | |
Saturated Fat 4.4g | 22 % | |
Monounsaturated Fat 2g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 22.4mg | 7 % | |
Sodium 26.7mg | 1 % | |
Potassium 139.5mg | 4 % | |
Total Carbohydrate 43.7g | 13 % | |
Dietary Fiber 0.6g | 3 % | |
Sugars, other 43g | ||
Protein 2g | 3 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 237
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