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Mango Pineapple Ice Cream ...no Machine Needed

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)55.1935
Energy (kCal)1227.985
Carbohydrates (g)51.7435
Total fats (g)96.0248
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Cut and smash up mango until its in a coarse pulp. | 2. In a bowl combine the milks and add a few drops of the food coloring to give it a very light orange color. One to two drops should be enough. | 3. Drain pineapple well, add pineapple and mango to bowl with milks and stir well with a large spoon. | 4. Fold in whipped cream until well incorporated, the whip cream will dissolve some in the mixture. | 5. Pour into a large plastic container and freeze for at least 6 hours but more may be needed depending on temperature of freezer. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    mango 1 - 1 1/2 0.0 0.0 0.0 0.0
    pineapple 8 ounces crushed 113.398 29.7556 1.2247 0.2722
    milk 14 ounces condensed 912.8537 21.9879 9.0888 94.6193
    milk 12 ounces evaporated 912.8537 21.9879 9.0888 94.6193
    cool whip 8 ounces 201.7333 0.0 44.88 1.1333
    red food coloring 201.7333 0.0 44.88 1.1333
    yellow food coloring 201.7333 0.0 44.88 1.1333
    coconut - - - -
    nut - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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