Photo: Ian Dooley
Estimated Nutrition (whole recipe, rough)
387
Calories
16g
Protein
14g
Fat
51g
Carbs
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Mango | 1 cup diced (165g) | 99 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1/2 cup sugar
- 2 cups milk
- 1/2 tsp. vanilla extract
- 1 cup mango pulp
- 1/4 cup sugar
- 4 eggs
- =
Directions
1
Beat eggs lightly with sugar in a bowl. Scald milk in a saucepan and stir into eggs. Cook egg mixture in top of a double boiler over hot water, stirring constantly until mixture coats the back of a spoon. Cool, then add vanilla. Mix mango pulp with sugar, then mix thoroughly with custard. Follow instructions for ice cream maker or turn into freezing trays and freeze until mixture becomes mushy, about 45 minutes. Remove from freezer, beat well with an electric mixer and return to freezer until firm.
Recipe sourced from
fandom