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Preparation
15 minutes
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Cooking
30 minutes
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Difficulty
Easy
Sometimes enjoying a good movie while having a delicious ice cream to nibble on is just wonderful, right? Don’t think anymore and let’s get together in the kitchen with TasteVN to make this delicious mango ice cream pouch!
Ingredients for Mango Ice Cream Pouch Serves 4
Mango 1.2 kg (3 fruits) Condensed milk 380 ml (1 can) Cream powder 100 gr Sugar 100 gr
How to Choose Good Mangoes
- To choose good mangoes, select fruits that have a uniformly yellow skin, smooth surface, not too bumpy, and do not show any unusual tiny spots on the surface.
- Additionally, press the mango to feel a firm texture, heavy in hand, not mushy, and most importantly, the stem should be hard and not broken or detached.
- Moreover, you can also rely on the aroma to choose. If you smell a pure, gentle fragrance, it is a sign of naturally ripe mangoes; on the contrary, if you detect a strong chemical smell, you should definitely not buy it.
Information about cream powder and where to buy
- Cream powder is also known as fat cream powder, this type of powder has a high smoothness and is particularly easy to dissolve in water.
- In addition, besides creating creaminess for the products, cream powder also helps enhance the attractive aroma of dishes, so it is often used in drinks, baked goods,…
- Typically, you can visit specialty stores that supply baking, cooking, and mixing ingredients to find the product.
- Cream powder is also distributed by large supermarkets, grocery stores,… to give consumers more choices.
Tools needed
How to make mango bag ice cream
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Cut the mango
Mango bought should be peeled with a knife and sliced.
Tip: To avoid losing too much mango flesh, you can use a peeler to peel the skin.
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Blend mango
Take a blender, add 1.2 kg of cut mango and 100ml of water, blend at medium speed for 5 – 7 minutes until the mixture is thick and smooth, then turn off the machine.
Tip: To save time when blending and to protect the lifespan of the machine, do not cut the mango too large during preparation.
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Mix mango cream mixture
Prepare a bowl with: 100gr sugar, 100gr fatty powder, 380ml condensed milk (1 can) and 400ml of hot water, then stir the mixture until everything is dissolved together.
Next, add the blended mango and stir both mixtures until smooth.
Tip:
- When mixing the milk mixture, use hot water; avoid even warm water as it can easily cause stomach pain when consumed.
- Avoid leaving mango fibers that affect the flavor of the ice cream; before mixing with the milk, you should strain it.
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Put the mango ice cream in bags
Once everything is prepared, proceed to place it into small bags, tie them up, and put them in the freezer for one full day.
Tip:
- To avoid the ice cream overflowing when tying the bags, you should only fill about 2/3 of the bag.
- Additionally, you can use food containers as an alternative to bags as well.
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Finished Product
The mango ice cream is appealing with its characteristic shiny yellow color of mangoes. The faint aroma of mango and milk is always intoxicatingly delightful.
When enjoyed, the ice cream is smooth and chewy, absolutely perfect. The creaminess from the milk and the gentle sweetness of the mango make this ice cream truly interesting, allowing you to eat it endlessly without feeling bored.
Tips for Successful Execution
- One of the tips to prevent ice cream from becoming icy is to take the ice cream out after the first freezing, and blend it again. At this point, the ice cream will be smooth and chewy, reducing the icy texture during storage.
- During the mango blending process, do not rush, as mangoes that haven’t reached the necessary thickness will be difficult to mix with the milk.
- Additionally, when mixing the ingredients, adding a little salt and lemon juice will help the ice cream become fluffier and more delicious without ice crystals.
So we have completed the delicious mango pouch ice cream in no time. Although simple, it hides the unforgettable sweetness that mango brings. I hope this recipe will be really useful for you!
*Refer to the images and recipe from the YouTube channel TÚ LÊ MIỀN TÂY
