Food Plant


quick, before i forget – mango cheesecake ice cream
February 7, 2008, 3:36 am
Filed under: Uncategorized | Tags: , ,

3/4 cup vegan milk

1 can sweetened kesar mango pulp (1 lb, 850 gr)

1/4 cup fine sugar (you can adjust this according to taste; definitely add more if your mango pulp isn’t sweetened.)

1 tub tofutti better than cream cheese, non hydrogenated.

6 tablespoons fresh lemon juice

1 tablespoon organic lemon zest

1/2 cup cashew pieces

directions:

blend until entirely smooth. you may need to stop the blender a few times and push the mixture towards the blades with a spatula. add a bit more milk if it’s too thick to blend.

chill thoroughly and pour into your ice cream maker, to make as you would other ice cream (or i guess you could freeze it in a 9×13 pan, break into pieces and throw in a trusty blender/food processor until smooth.)

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1 Comment so far
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believe it or not, this turned out a bit too rich. less tofutti and more milk perhaps?

Comment by daphne




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