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| Mango Ice Cream (Dairy)
1/2 lb. (225 gr) sugar pinch of cream of tartar 4 ripe mangoes, peeled, stoned and run through a fine sieve the juice of 1 lime or lemon 2 cups sweet cream, whipped lightly In a skillet mix the sugar and cream of tartar and sugar add 4 Tbsp. of water. Over a medium flame bring to the boil and then immediately lower the flame, cooking over a low flame and stirring constantly until the syrup thickens. To the mixture add the mango and lime juice and then stir in the cream, blending well. Pour into a freezing tray or into individual serving dishes and place in the freezer until halfway frozen. Remove again, whip well, return to the freezer and let freeze firmly. Transfer to the regular refrigerator compartment about 15minutes before serving. Posted to http://groups.yahoo.com/group/Jewish_Cuisine/ By gabriella_kapsaski@� |