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mango ice cream bombe

Mango Ice Cream Bombe Recipe

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  • 480Mins
  • Easy
  • Rating: 5
  • 0
  • 0
  • Preparation time: 00:30
  • Cooking time:
  • Freezing time: 07:30
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  • 2 tins of NESTLÉ Sweetened Condensed Milk
  • 0.5 cup of MAGGI Coconut Milk Powder
  • 576 g of whipping cream
  • 2 ripe mango
  1. Line an 8 cup capacity pudding basin with a double layer of plastic wrap, allowing the sides to overhang.

  2. Whisk together the NESTLÉ Sweetened Condensed Milk and the MAGGI Coconut Milk Powder in a large bowl. Fold in the lightly whipped cream and the chopped mango. Turn mixture into the prepared basin. Cover with the overhanging plastic wrap and freeze for 7-8 hours, until firm.

  3. Dip the basin in hot water to loosen the ice cream from the sides. Turn pudding on to a serving platter, return to the freezer to firm up. Garnish with mango slices and serve immediately.

Per Portion of 300g
Energy (kcal) 519
Protein (g) 8
Carbohydrates(g) of which Sugar 59
Fat (g) of which saturates (g) 29
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