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Dans la lune

June 20, 2020

Mango Sago cream

Mango Sago cream

Print this recipe
Serving Size
5 to 6 people
Prep Time
1 hour
Cook Time
30 minutes
Total Time
1 hour, 30 minutes
Mango Sago cream

Ingredients

  • 60 to 80g small tapioca pearls
  • 200ml coconuts milk
  • 1 riped mango - cut into bite pieces
  • 150ml whole milk
  • 150ml evaporated milk
  • 100ml water
  • 90g white sugar
  • 1 tbsp heavy cream/whipping cream
  • 1/2 tbsp condensed milk

Instructions

  • 1. In a medium cooking pot, add water. Bring it to a boil and add the tapioca. Bring to a boil again, and reduce the heat down to medium low. Cook for 15 to 20 minutes until translucent, stirring occasionally to prevent sticking.
  • 2. Turn off the heat and strain the tapioca pearls using a fine sieve. Rinse under cold water. Set aside.
  • 3. Peel mango and cut into bite pieces. Set aside to use as garnish for about 50g. In a blender or a food processor, combine the remaining mango and process until smooth and thick.
  • 4. In a cooking pot, add coconut milk, milk, water, evaporated milk and sugar. Heat over medium heat until almost boiled. Transfer into a heat safe bowl. Then add the cooked tapioca pearls. Let it cool in a water bath.
  • 5. Once it has cooled down, add mango puree and mix. Add heavy cream and condensed milk and mix.
  • 6. Chill in the fridge until ready to serve.
  • 7. Divide mango tapioca milk into serving bowls and garnish with diced mangoes (which you have set aside). Serve immediately.
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Leave a Comment Filed Under: Asian & Wafu, Chilled Desserts, Cooking, Cooking Recipe, Fruits, Sweet cooking

February 15, 2020

Mango ice cream with compressor machine

Homemade Mango ice cream with compressor machine

Print this recipe
Prep Time
30 minutes
Cook Time
1 hour
Total Time
1 hour, 30 minutes
Homemade Mango ice cream with compressor machine

Ingredients

  • 1 egg yolk
  • 75g white sugar
  • 300g milk
  • 30g inverted sugar syrup
  • 2 tbsp glucose powder
  • 160g heavy cream
  • 1 mango

Instructions

  • 1. Dice the the mango. Puree using a blender, food processor or stick blender as you prefer. Set aside.
  • 2. In a bowl, add egg yolk.
  • 3. Pour the milk into the bowl little by little, and mix. Add sugar and mix.
  • 4. Transfer the milk mix into a small pan and heat up to 75~80℃ over medium heat, turn the heat to low and simmer for 3min.
  • 5. Using a fine mesh filter (your usual sieve will do), strain the milk into a heat-safe bowl, add the inverted sugar syrup and the glucose powder. Mix well to melt. Let it cool down completely in a water bath.
  • 6. Once the milk mixture is cooled completely, add heavy cream and the mango puree. Whisk until combined.
  • 7. Place it into your compressor ice cream maker and let it run according to manufacturer's instructions. It should take 40~60min, depending on how cold the mixture is. In case of doubt, you should let it run until the mixture turns thick and creamy.
  • 8. Transfer the ice cream to a storage container, and let it freeze until you eat!

Notes

We use a Cuisinart ICE 100 but any other similar compressor machine will do...

© 2021 Copyright Dans la lune

Leave a Comment Filed Under: Cooking, Cooking Recipe, Ice Cream, Sweet cooking

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