- 2 tins NESTLÉ Sweetened Condensed Milk
- ½ cup Maggie Coconut Milk Powder, 60 g
- 576 g whipping cream
- 2 ripe mango sliced
- 1 ripe mango sliced for garnish
Mango Ice Cream Bombe
INGREDIENTS
Mango Ice Cream Bombe with
Mango Ice Cream Bombe with 
- 2 tins NESTLÉ Sweetened Condensed Milk
- ½ cup Maggie Coconut Milk Powder, 60 g
- 576 g whipping cream
- 2 ripe mango sliced
- 1 ripe mango sliced for garnish
NUTRITIONAL INFORMATION
Mango Ice Cream Bombe with
Mango Ice Cream Bombe with
- Energy 519 (Kcal)
- Protein 8 (g)
- Carbohydrate 59 (g)
- Total Fat 29 (g)
HOW TO PREPARE
Mango Ice Cream Bombe with
Mango Ice Cream Bombe with
1
Line an 8 cup capacity pudding basin with a double layer of plastic wrap, allowing the sides to overhang.
2
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.
3
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.
REVIEWS
Mango Ice Cream Bombe with
