m=marlene; la=lethbridge, alberta; blog=musings
Ingredients
| 2 | mangoes, peeled and puréed | |
| 2½ | tbsp. | sugar |
| 4 | ounces | sweetened condensed milk |
| 2 | cups | buttermilk |
Instructions
Purée peeled mangoes, then blend remaining ingredients until sugar is dissolved.
Place into a large freezer bag(s) allowing space for expansion and place in freezer.
Break up the ice crystals as they form around the edge of the bag/s to form a uniform consistency and return to the freezer. Repeat the process until the ice cream is completely frozen and has the consistency of ice cream.
Serve topped with cubed fresh mango and shredded coconut.
TNT: Torn ‘N Tattered, Tried ‘N True, Dynamite Recipes
No-fail Pastry
1 pound lard or shortening
5 cups flour
1 tsp. salt
1/2 tsp. baking powder
4 tsp. brown sugar
1 egg
1 tbsp. vinegar
water
Combine the lard and four dry ingredients into a mixing bowl and cut together until the mixture resembles peas. (I use a mix master at slow speed.) Put egg, vinegar into an 8-ounce cup and beat together with fork. Add water to fill to 8 ounces; stir the liquid ingredients together.
Add liquid to dry ingredients. Mix and roll out as required, or package portions and freeze for later use.
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