Making the FROZEN MANGO DESSERT using an ACTUAL FRUIT?!
Recipe:
Ingredients:
• ½ cup sugar
• 2 mangos
• 2 cups heavy whipping cream
• ¼ cup sweetened condensed milk
• 2 drops orange food coloring
• ¼ cup freshly squeezed orange juice
• 16 oz white chocolate
• ¼ cup coconut oil
Directions:
1. Slice the bottoms off the mangos and carefully remove the pulp and pit, keeping the skin intact to use as molds. Set the skin aside.
2. Squeeze and strain the pulp to collect the juice, then blend the remaining pulp until smooth.
3. In a small saucepan over medium heat, combine the blended pulp and sugar. Cook until slightly thickened, then remove from heat and let cool.
4. In a large bowl, combine the heavy cream and condensed milk. Whip until just before soft peaks form.
5. Add the food coloring, then slowly stream in the reserved mango juice while whipping until soft peaks form and the mixture is smooth and airy.
6. Fill each mango skin halfway with the whipped mixture, add a spoonful of the mango puree in the center, then top with more mousse to fill completely. Freeze overnight until fully solid.
7. Melt the white chocolate and coconut oil together over a double boiler until smooth. Add a few drops of yellow food coloring if desired.
8. Peel away the mango skins from the frozen ice cream cores, then dip each one into the melted chocolate. The shell will harden almost instantly.
9. Add some green and red color using an airbrush, then serve and enjoy this fruity, chocolate-coated frozen treat!
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