Ingredients
Instructions
Scrape the pulp out of the mangoes and mash in a blender. Whip the double cream to whipped cream. Whisk the eggs until light and airy, then add in the Sukrin Gold. Stir everything together and place the mango ice cream in the freezer.
Make sure to stir the ice cream every hour for the first 4 hours of freezing in order to prevent ice crystals from forming.
Tip: This recipe can be varied with other berries or fruits. For best results, use sweet fruits or berries.
Recipe by: Nutritionist Karin Hvoslef
Nutritional information
| Per 100 g | |
|---|---|
| kcal | 230 g |
| protein | 3 g |
| carbohydrates | 5 g |
| fat | 22 g |
| fiber | 0.4 g |