Ingredients
- Mangoes: 2 large, ripe (peeled and diced).
- Vanilla Ice Cream: 1 liter, softened.
- Evaporated Milk: 75 ml (about 1/3 cup).
- Gelatin Powder: 1½ tablespoons.
- Sugar: ¾ cup (adjust to taste).
- Boiling Water: 250 ml (1 cup).
- Crushed Ice: 1 cup.
- Optional Toppings: Fresh mango slices, whipped cream, or mint leaves.
Instructions
- Prepare the Gelatin Mixture:
- In a bowl, dissolve gelatin powder and sugar in boiling water. Stir until thick and syrupy. Let it cool slightly.
- Blend the Mango Base:
- In a blender, combine diced mangoes, evaporated milk, and softened vanilla ice cream. Blend until smooth and creamy.
- Combine and Mix:
- Gradually pour the gelatin mixture into the mango blend, stirring continuously to ensure even distribution.
- Add Crushed Ice:
- Stir in the crushed ice to give the pudding a refreshing texture.
- Set the Pudding:
- Pour the mixture into serving bowls or glasses. Cover and refrigerate for at least 2 hours, or until set.
- Serve:
- Garnish with fresh mango slices, whipped cream, or mint leaves. Serve chilled and enjoy the tropical flavors!
This Ice Cream Mango Pudding is a crowd-pleaser and perfect for summer gatherings. Let me know if you give it a try! 🍨🥭