Mango and Ginger Ice-Cream from the TM6
Pane-Bistecca
I received wonderful mangoes, fresh from the tree, from my cleaning pearl. She had brought them from Pangasinan. I used them to make mango and ginger ice cream in the TM6.
. I followed the instructions of an existing TM6 recipe but changed the ingredients slightly. The result was a not-so-sweet ice cream with a slight kick of ginger, really wonderful. I served it with diced ripe mango, which worked so well.
. I followed the instructions of an existing TM6 recipe but changed the ingredients slightly. The result was a not-so-sweet ice cream with a slight kick of ginger, really wonderful. I served it with diced ripe mango, which worked so well.
Ingredients
650 g ripe Mango, peeled and diced
25 g Ginger diced
120 g brown Sugar
1 can Coconut Milk (400 ml)
1 tsp Vanilla Extract
500 g Ricotta
150 g Yogurt
Arbeitsschritte
1
Step 1
Put the ginger and sugar into the TM bowl and puree for 5 sec/speed 8. Push down with the spatula. I did this step 2 times.
2
Step 2
Add the mango and leave to run for 10 sec/speed 10.
3
Step 3
Add the yogurt, ricotta and vanilla extract and mix for 10 sec/speed 4. Pour into a freezer container and freeze overnight.
4
Step 4
As it is not a creamy ice cream, it is best frozen in ice cube trays or cut into cubes for serving.
Or you can break up the cubes using the TM6: put 1 cube in the TM6 and crush for 10 sec/speed 8.
Or you can break up the cubes using the TM6: put 1 cube in the TM6 and crush for 10 sec/speed 8.
Notes
You can of course also make the ice cream in the blender!
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