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5
2
53
Mango Ice Cream
Green Mango Salad
2
8
2
2
1
2
cups milk
eggs
cup sugar
cans condensed milk
pinch of salt
cups of mango pulp to which a few drops of fresh lemon juice is
added
cup of sugar
cup of whipping cream
4
small green mangoes
11/4 cups coconut cream
1
1
tablespoons lemon juice or vinegar
small onion, chopped
salt and pepper to taste
Wash, peel, and grate the mangoes. Mix the coconut cream and lemon
1/
1
4
juice or vinegar in a bowl. Add the grated mango, and chopped onion, then
mix well. Add salt and pepper to taste. Leave to stand for at least 10
minutes before serving.
Scald milk in double boiler. Beat eggs in mixer. Add sugar and
continue beating. Blend in scalded milk, condensed milk, pinch of salt,
mango pulp. Pour in 4 qt. ice cream freezer, up to fill mark. Churn with
cracked ice and rock salt in freezer.
Note: Very high in saturated fat. To reduce, replace up to half of
coconut cream with whole or low fat milk.
Estimated Nutritional Values
ASCC/EFNEP
Amount/Serving
% DV*
Amount/Serving
% DV*
Estimated Nutritional Values
Calories
152 kcal
8 %
Carbohydrate
Iron
16 Gm
1 Mg
5 %
6 %
2 %
0 %
Amount/Serving
% DV*
Amount/Serving
% DV*
Total Fat
11 Gm 17 %
9 Gm 45 %
Saturated Fat
Cholesterol
Sodium
Calcium
20 Mg
0.5 IU
Calories
191 kcal 10 % Carbohydrate
7 Gm 11 % Iron
30 Gm 10 %
0 Mg
55 Gm
2 Gm
0 %
2 %
4 %
Vitamin A
Vitamin C
Total Fat
0.3 Mg 2 %
101 Mg 10 %
69.9 Mg 117 %
Saturated Fat
Cholesterol
Sodium
4 Gm 20 % Calcium
74 Mg 25 % Vitamin A
Protein
696 IU
2.4 Mg
14 %
4 %
66 Gm
4 Gm
3 % Vitamin C
8 %
*
Percent daily Values (DV) are based on a 2,000 calorie diet
Protein
Servings in this recipe:
10
*Percent daily Values (DV) are based on a 2,000 calorie diet
Milk:
0
Veg:
0
Fruit:
1
Bread:
0
Meat:
0
Servings in this recipe:
32 (1 serving = ½ cup)
Milk: 0.5
Veg:
0
Fruit:
0.5
Bread:
0
Meat:
0
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