Fermented milk ice cream, Dried Mango
Ingredients
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Fermented milk or milk kefir
500 ML
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Dried Mango with Kampot Pepper
4
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Palm Sugar
Cut the Dried Mangoes into small cubes. Pour the chilled ribot milk into the ice-cream maker, add the diced mango and the palm sugar, according to your preference. Process the mixture until it sets, about 30 minutes (more or less, depending on your machine).
Serve immediately for an Italian ice texture. Otherwise, chill for 5 minutes in the freezer to form balls.
P.S.: the recipe can be easily adapted with milk kefir, which can be found in organic supermarkets, or with your favourite yoghurt ice cream recipe. Instead of mango, you can also add our Dried Pineapple, or mix the two!
