Chocolate Cups With Eggless Fresh Mango Home Made Ice Cream by Shruti Raman for #pkmangomagic recipe contest.
Ingredients And Tools for Chocolate cups.
Cooking Chocolate 500 gms
Six Silicon Moulds (You can take cup cake moulds)
Ingredients And Tools to make Mango Ice Cream
Mango 2 large ones.
Fresh Cream 200ml
Milk Powder 6 table spoons.
Powdered Sugar 1 cup.
Air tight box one big one.
Dice the chocolate into small pieces and microwave high for 30 secs , then take it out and stir it once then pop it into the microwave for another 30 secs. Do this till the chocolate completely melts without any lumps. Cool for a half a min and pour into silicon mould and coat the mould completely with chocolate.
Freeze for 3 mins and de mould it and store in air tight container in freezer. Chocolate cups are ready.
Eggless Mango Ice Cream
- Puree the mangoes in a mixy jar and keep aside.
- Take fresh cream and blend with hand blender till stiff peeks form.
- Now mix the puree with fresh cream then add milk powder and sugar and mix well.
- Transfer the contents into an air tight box and deep freeze it for 6 hours with consistent stir every 2 hours.
Tip: Keep the hand blender and fresh cream absolutely chill to get stiff peeks with the fresh cream(I used Amul).
Serving. – Take the chocolate cups and put a scoop of ice cream and garnish with chocolate shavings and serve.
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