Serves: 4
Total Calories: 150
1. With a vegetable peeler, peel the mango, then cut the fruit around the center seed into 1/2-inch pieces. Then, in a medium bowl, mix together the mango pieces, the canned mango pulp, and the mango essence, and chill at least 1 hour.
2. To serve, place rounded scoops of ice cream in a serving platter and top with the prepared mango mixture.
VARIATION: Mix 1 cup canned mango pulp into 1 pint softened vanilla ice cream and freeze. Peel and cut 2 large mangoes into 1-inch pieces and serve alongside the ice cream.
From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Mango Ice Cream Dessert recipe is from the 1000 Indian Recipes Cookbook. Download this Cookbook today.
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