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      RECIPE TITLE "Mango Ice Cream Recipe"
    Source: The Heritage of Chinese Cooking,
    courtesy of

    yieldsServes 10 time--- difficultyeasy

    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
    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
    Serves 10
    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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