Mango Lychee Ice Cream

By Food Fusion · 30 min

Ingredients

Instructions

1. In a saucepan, combine the mango puree and sugar. Cook over medium heat for 5 to 8 minutes, until thickened. Turn off the heat, let cool completely, then transfer to a piping bag.
2. Peel and deseed the lychees. In a blender, blend the lychees, condensed milk and pink salt until smooth. Set the lychee cream mixture aside.
3. In a bowl, whip the cream on medium speed until stiff peaks form. Fold in the lychee mixture until well combined.
4. Spread half of the lychee cream mixture in a dish. Pipe swirls of the mango puree over it with a wooden skewer, then add the remaining lychee cream and mango puree and swirl again with the skewer.
5. Cover with cling film and freeze for 6 to 8 hours, or until firm.

Summarized from Food Fusion's video. Watch it for the details.

More recipes with

CreamMangoCondensed milk