"Mango Ice Cream Recipe"
Source: The Heritage of Chinese Cooking,
courtesy of Cooking.com
The mango is more often associated with tropical countries like
Thailand, Myanman (Burma) and India, where it is said to have originated
more than 4,000 years ago.
Exactly when this delightful "tropical" fruit first traveled
to China is a little uncertain, but references to the cultivation
of mangoes in China occur in texts dating from the seventh century.
Over many hundreds of years now, this delicious, plump, soft fruit
has found great favor with the chefs of South China, where it is
wedded to both savory and sweet dishes.
Ice cream has a history that goes back much further. Early recipes
exist to testify that ice cream as we know it today was made and
enjoyed some 3,000 years ago.
4 egg whites
1 3/4 cups superfine sugar
2 1/2 cups heavy cream
2 ripe mangoes, flesh roughly chopped into 1-inch pieces
Chinese Immigrant Cooking 130+
recipes for much-loved Chinese comfort food recipes plus complete
menus for traditional banquets. Large format
In a bowl, beat the egg whites until thick. Add the sugar and beat
until stiff. Add the cream and continue beating until the mixture
is thick and creamy. Gently mix in the mango pieces.
Cover and freeze until almost set. Take out, beat again and return
to the freezer to set overnight.
One hour before serving, place the ice cream in the refrigerator
to soften a little.
Recipe reprinted by permission of Weldon Russell. All rights reserved.
| Nutrition Facts
Facts per Serving
Calories: 371 Fat: 22g Carbohydrates: 43g
Cholesterol: 82mg Sodium: 45mg Protein: 3g
Fiber: 1g % Cal. from Fat: 53% % Cal. from Carbs: 46%
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