Eggless Mango Icecream in Chocolate Cups


Egg less Mango  Ice cream served in Chocolate cups. Easy to make and they look pretty don't they? Creamy, delicious egg free ice cream when served with edible chocolate cups will surely amaze your guest. 
Had made these last summer and completely forgot to post this ..While going through my drafts I found this and thought of posting it today. 

Ingredients
1 cup mango pulp
1 cup whipping cream*
1 cup amul fresh cream**
1/2 tin/200 gm  condensed milk
1 tbsp icing sugar
Method

  • Keep the bowl and beaters in the fridge for 15 minutes
  • In a bowl take whipped cream and icing sugar and start beating till soft peaks are formed.
  • Now add the pulp condensed milk and fresh cream and beat till soft peaks
  • Add more pulp if required.
  • Pour it in an air tight container.
  • Freeze for 7-8 hours


For the cups simply melt the chocolate over double boiler.
Mix until smooth.
Pour the melted chocolate in silicone cupcake moulds.
Turn around so that it spreads,remove excess chocolate.
Refrigerate until set .
Gently peel/unmould them.
Scoop out Ice cream and serve right away .
Notes
*Incase you using thick cream/double cream or dairy whipped cream then just use 2 cups cream.
 **I have used non dairy whipped cream hence used 1 cup amul fresh cream .
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4 comments:

  1. Yum. Perfect for the heat wave we are currently going through, I love this luscious mango pointing ice-cream. Always a sheer pleasure.

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  2. I would've finished all that three on the plate in one sitting... delicious!

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  3. Hi..nice recipes...but when I tried this one my choclate cups where too hard..dint kno how to cut or eat them..Help? ?

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    Replies
    1. thanks..
      dont freeze the cups the cups are meant to just kept in refrigerator and serve the ice cream in it only when you are ready take it out ..dont add the icecream and freeze it..
      Also dont usea very thick coating of melted chocolate.

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