Ingredients:
4 tsps Pengaree tea
2/3 cup fresh, cold water
4 green mangoes (each mango should be very firm, hard)
2/3 cup sugar (a little extra sugar may be needed)
2 cups heavy cream
3 tablespoons non-fat dry milk
4 tsps Pengaree tea
2/3 cup fresh, cold water
4 green mangoes (each mango should be very firm, hard)
2/3 cup sugar (a little extra sugar may be needed)
2 cups heavy cream
3 tablespoons non-fat dry milk
Directions:
In a large saucepan bring water to a rapid boil; remove from heat. Immediately add tea. Steep for 5 to 6 minutes, strain the tea. Peel the mangoes while the tea is steeping. Cut the flesh away from the seeds, dice the fruit. Sprinkle sugar over the fruit. Cook over medium heat, stirring often, for 10 to 12 minutes, or until the fruit is soft. Taste, add more sugar if necessary. Remove from heat. Mash fruit with a fork until a coarse puree is obtained; drain off excess liquid. Allow to cool. Whip heavy cream and dry milk in a bowl until stiff peaks form. Gently stir mango puree into the whipped cream. Spoon into a freezer-safe plastic container and freeze. Makes about 5 cups.
In a large saucepan bring water to a rapid boil; remove from heat. Immediately add tea. Steep for 5 to 6 minutes, strain the tea. Peel the mangoes while the tea is steeping. Cut the flesh away from the seeds, dice the fruit. Sprinkle sugar over the fruit. Cook over medium heat, stirring often, for 10 to 12 minutes, or until the fruit is soft. Taste, add more sugar if necessary. Remove from heat. Mash fruit with a fork until a coarse puree is obtained; drain off excess liquid. Allow to cool. Whip heavy cream and dry milk in a bowl until stiff peaks form. Gently stir mango puree into the whipped cream. Spoon into a freezer-safe plastic container and freeze. Makes about 5 cups.
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