Vegan Mango Ice Cream Recipe
Binjal's VEG Kitchen
Binjal's VEG Kitchen
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Ingredients

  • 2 cups Mango Puree
  • 1 cup Thick Coconut Cream
  • ¼ cup Soaked Cashew
  • ½ cup Sugar
  • ¼ tsp Turmeric
  • ½ cup Full Fat Coconut Milk or Full Fat Dairy Free Milk
  • 2-3 tbsp Arrowroot Powder
  • 1. In a big pan add
  • 2. Add saffron, sugar, remaining milk, thick coconut cream and cook it till bring into the boiling point. Switch of the flame and keep aside.
  • 3. Now blend cashew nuts and make smooth fine paste using
  • 4. In a big mixer
  • 5. Remove the mango mixture into the plastic container or you can use loaf pan, cover it and place it into the freeze for 2
  • 2 cups Mango Puree/Pulp (Used Kesar Mango)
  • 1 cup Thick Coconut Cream
  • ¼ cup Soaked Cashew
  • ½ cup Sugar
  • ¼ tsp Turmeric Powder
  • 1 ½ cup Full Fat Coconut Milk or Full Fat Dairy Free Milk
  • 2-3 tbsp Arrowroot Powder
  • Few Strands of Saffron/Kesar

Instructions

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