Mango Icecream Using Gelatine
Ingredients:
-
Fresh fruit pulp 400 gm
-
Sugar 50gm or 1 cup
-
Lemon juice 1 tbsp
-
Gelatine 1 1/2 tsp
-
Water 2 tbsp
-
Double cream 250 ml
Method:
Dissolve the gelatine in water and lemon juice strain into the fruit pulp
and icing sugar. Freeze to a mush. Add the whipped cream, color if necessary.
Beat and freeze for 40-60 minutes.