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Line an 8 cup capacity pudding basin with a double layer of plastic wrap, allowing the sides to overhang.
Whisk together the NESTLÉ Sweetened Condensed Milk and the MAGGI Coconut Milk Powder in a large bowl. Fold in the lightly whipped cream and the chopped mango. Turn mixture into the prepared basin. Cover with the overhanging plastic wrap and freeze for 7-8 hours, until firm.
Dip the basin in hot water to loosen the ice cream from the sides. Turn pudding on to a serving platter, return to the freezer to firm up. Garnish with mango slices and serve immediately.
Per Portion of 300g
Recipe Mango Ice Cream Bombe | Nestlé Family ME
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