Ingredients:
- Mango Pulp -30 Oz Can
- Whipped Toping (Extra creamy) - 8 OZ
- Sweetend Condensed milk - 14 OZ
Procedure:
- Pour the mango pulp, condensed milk and whipped cream together in a large bowl.
- Mix the contents slowly until the cream is well mixed.
- Pour the contents to a bowl you can refrigerate and keep it in Freezer for atleast 6 hours.
- After 6 hours mango icecream should be ready to eat.
1 comments:
greatttt.. this is looking too good to resist. Great cooking. I will try this weekend. you are presenting it simple and neatly.
thank you,
Kiran
Post a Comment