Mango Ice-cream BombesBy Jody Vassallo On Jun 10, 2020
Cooking Mango ice-cream bombes step by step details? If you are looking cooking tips for Mango ice-cream bombes you've come to the right place. We have how to make, information, instruction, ingredients and including image, and video detail.
Win their heart with these sweet little mango icecream bombes. They looks amazing but are surprisingly simple to create.
All you have to do is throw all your ingredients of Mango Ice-cream Bombes
- 1 large ripe mango
- 180g (1 cup) reduced-fat vanilla ice-cream, softened slightly
- 180g (1 cup) reduced-fat mango frozen dessert, softened slightly
The instruction how to make Mango Ice-cream Bombes
- Line the base and sides of two 250ml (1-cup) capacity muffin holes with plastic wrap, allowing the plastic to hang over the sides (get as many creases out of the plastic wrap as possible).
- Use a small sharp knife to cut the cheeks from the mango and carefully peel away the skin. Use a 5cm heart-shaped pastry cutter to cut 1 heart from each mango cheek. Place 1 mango heart in the base of each muffin hole.
- Finely chop remaining mango flesh. Place chopped mango in a medium bowl. Add the ice-cream and frozen dessert and combine. Spoon ice-cream mixture into prepared muffin holes and smooth the surface with the back of the spoon. Fold over excess plastic wrap to cover ice-cream mixture. Place in the freezer for 4 hours or overnight until set.
- Remove ice-cream bombes from the freezer. Using the plastic wrap as a guide, carefully lift the bombes from the holes. Turn the bombes onto a plate (heart-side up) and peel away the plastic wrap. Place bombes in the freezer for 1 hour.
- Remove the ice-cream bombes from the freezer 10 minutes before serving to soften slightly.
Nutritions of Mango Ice-cream Bombes
fatContent: 335.556 calories
saturatedFatContent: 6 grams fat
carbohydrateContent: 4 grams saturated fat
sugarContent: 63 grams carbohydrates
fibreContent: 62 grams sugar
cholesterolContent: 6 grams protein
sodiumContent: 16 milligrams cholesterol