Mango Ice Cream Cups
This makes a generous number of ice cream cups that remain firm a good while after they are taken out of the freezer. For a party, dress them up with cookie cup frills and coloured sticks, but for every day serve them in the cups in which they were frozen.
YOU WILL NEED
- 2 large ripe mangoes, peeled and cut from the pips
- 50 g dried mango strips, snipped smaller
- 1 cup (250 ml) mango juice
- 2 t (10 ml) lemon juice
- 1 x 250 g Ina Paarman’s Lemon Flavoured Cheesecake Mix
- 2 cups (500 ml) fresh whipping cream
Spray small cups (⅓ cup (80 ml)) with a non-stick spray.
Soak the dried mango pieces in the mango juice for at least 30 minutes.
Add to a food processor together with the cut up fresh mango.
Liquidise until smooth. (You will still have little pieces of the dried mango visible.)
Add Cheesecake Mix and whizz together until mixed in.
Whip the cream until firm in a separate bowl and add to the mango mixture in the processor. Blend until the colour is uniform.
Spoon the mango ice cream mixture into the cups, fill right to the top.
Freeze overnight (or for up to a month).
To Serve for a Party
Briefly dip the cups in a bowl of very hot water to dislodge the ice creams.
Stand each one in a paper cookie cup, turn upside down and secure paper cup with a wooden ice cream stick pushed through the cookie cup base deep into the ice cream.
Serve or refreeze until serving time.
These ice creams do not melt or drip until about a ½ hour out of the freezer.
They are really ‘child friendly’.