How to Make Mango Ice Cream Recipe

This wonderful Mango Ice Cream recipe was submitted by Vani Sudarshan, from Dallas. It is unbelievably easy and so very delicious. We are grateful to Vani for sharing it with all of us.






Ingredients:


Mango Pulp – 30 oz can
Sweetened Condensed Milk – 14 oz can
Whipped Topping – 8 oz container
Fresh Mango – cubed, optional


Method:


1. In a big bowl pour in the Mango Pulp, Condensed Milk and the Whipped Topping.
2. Fold them in very well but very gently.
3. Pour into a dish with a tight fitting lid.
4. Cover and place in the freezer for 2 hours.
5. After 2 hours, mix in the cubed Mango pieces and return dish to the freezer.
6. Allow it to freeze for another 3 hours or so.
7. Serve and enjoy!


Tips:


1. Fresh Mango plup can be substituted for the can.
2. Add in Tutti-fruiti, nuts, saffron or cubes of cake for a variation.
3. Great make-ahead dessert.



Always Enjoy!

Betty's Heavenly Banana and Strawberry Dessert Recipe

In this video, Betty demonstrates how to make her Heavenly Banana and Strawberry Dessert recipe. As demonstrated, you can make a lower-fat, lower-sugar (and thus lower-calorie!) version of this recipe, but I am giving you the original recipe below. Make adjustments as you choose!




Ingredients:


2 cups self-rising flour
2 sticks of margarine, melted
1 cup chopped pecans
8 oz. cream cheese, softened
1 pound box of confectioner's sugar
8 oz. whipped topping (Cool Whip is fine), thawed
4 bananas, sliced
1 quart strawberries, washed and sliced in half
12.75 oz. carton strawberry glaze


In a large mixing bowl, combine 2 cups flour, 2 sticks of melted margarine, and 1 cup chopped pecans. Mix until you have a "cookie" dough. Drop large spoonfuls of dough into a 13 inch by 9 inch by 2 inch Pyrex dish. Use your hands to smooth the dough out evenly over the bottom of the dish, getting to all corners, making a crust for your dessert. Bake the crust for 15 minutes in an oven that has been preheated to 400 degrees. Cool. (You may speed up the cooling process by placing the cooked crust in your refrigerator for about an hour--after it cools a bit initially).


When the crust is cool, begin making the filling.


In a large mixing bowl, mash 8 oz. cream cheese with a fork until smooth. Add a one-pound box of confectioner's sugar, and stir with the cream cheese until blended. Now, fold in the thawed 8 oz. carton of whipped topping. Next, add 4 sliced bananas and stir gently until combined. Pour this banana layer over the top of the cooled crust. Now, prepare your topping. Place 1 quart of washed, halved strawberries in a medium to large mixing bowl. Add in a 12.75 oz. carton of strawberry glaze. Stir gently to combine. Place this strawberry mixture on top of the banana mixture in your Pyrex dish. You will need to drop the strawberry mixture by spoonfuls and then gently smooth it our, in order not to disturb the banana layer.


Cover the finished dessert with plastic wrap and place in the refrigerator at least 4 hours. (Overnight is better, for stability and for pretty serving pieces.) To serve, cut into desired squares and place on a dessert plate. Looks and tastes heavenly!


Always Enjoy!

How To Make Orange Cake Recipe

This delicious Orange Cake recipe is rich and full of flavors. Perfect snack or afternoon treat! Serve this Orange Cake with a dollop of whipped cream and a cup of relaxing tea.



You will need:

• 5 1⁄2 oz brown sugar
• 6 egg yolks
• 1 tbsp vanilla essence
• 9 fl oz orange juice
• zest of 1 orange
• 5 fl oz vegetable oil
• 12 oz self rising flour
• 6 egg whites
• 5 oz sugar
• 5 fl oz orange juice
• 2 1⁄8 oz brown sugar

• 1 mixer with whisk attachment
• 1 bowl
• 1 whisk
• 1 rubber spatula
• 1 sauce pan
• 1 spoon
• 1 springform pan 26'cm/10.2" lined with parchment paper and sides buttered
• 1 sieve
• 1 skewer
  

Preheat the oven to 180ºC, 350ºF, or gas mark 4.


Mix the ingredients

Next, introduce the egg yolks into a large bowl. Then add the brown sugar, orange juice, vanilla essence, the orange zest, vegetable oil and then whisk it all together to fully combine.

Sieve the flour

Whip the egg whites

Pour the egg whites into the mixer bowl. Lower the whisk attachment and whisk on high speed for roughly 2 minutes. As soon as the egg whites become fluffy, slowly start to add in the sugar, little by little, with the mixer still whisking. You will see the egg whites begin to stiffen and become shiny, so turn down the speed and switch the blender off.

Fold in egg whites

Add one third of the stiffened egg whites into the bowl of orange batter and using your whisk mix it in well to fully incorporate, then taking your spatula, add in the remaining egg white mixture. And fold in, which simply means to mix in gently. Continue to fold until everything is thoroughly combined.

Transfer to the baking tin

Now pour the orange batter into the lined spring form tin, scraping off any of the mixture from the sides of the bowl with your spatula. Then give it a quick shake to remove any air bubbles and your cake is now ready to bake!

Bake

Place the baking tin into the centre of the preheated oven and bake for roughly 40-45 minutes. Check to see if it's fully cooked by placing a skewer into the centre of the cake. If it is dry it is ready to be removed from the oven.

Make the sauce

Place a pan over a medium heat and add the orange juice. Then the brown sugar. Give it a quick stir and allow to melt. As it comes to the boil, stir again and remove from the heat.

A useful TIP! If you prefer a drier, less denser cake don't make the sauce.

Finishing touches

Pour the sauce over the cake still in its baking tin. The cake immediately absorbs the sauce giving it an extra flavor and making it very moist. Allow to cool before serving.

Serve

This delicious cake can be enjoyed with afternoon tea with a dollop of fresh cream if you like! Enjoy!

Always Enjoy!

Betty's Chocolate Cherry Cordial Dessert Recipe

In this video, Betty demonstrates how to make a gorgeous and luscious sweet treat... Chocolate Cherry Cordial Dessert recipe. It is made of vanilla ice cream, and is chock full of maraschino cherries, pecans, and chocolate pieces.

Simply Irresistible!




Ingredients:

1-1/2 quarts to 2 quarts vanilla ice cream, softened
1 cup maraschino cherry halves
1-1/2 cup chopped pecans
(4) 1.55 oz. milk chocolate bars, finely chopped (I used a large 5 oz. bar of dark chocolate; the dark chocolate freezes harder, and is harder to chew, but the taste is more chocolate-y.)
Reddi Whip topping for garnish
Stemmed maraschino cherries for garnish

In a large bowl, combine 1-1/2 quarts to 2 quarts softened vanilla ice cream, 1 cup maraschino cherry halves, 1/2-cup chopped pecans, and 4 chopped milk chocolate bars.

Spoon the mixture into a 9-inch springform pan. Cover with aluminum foil and freeze at least 4 hours (preferably overnight), or until firm all the way through.

Remove the sides from the springform pan. Cut into wedges and serve on a nice serving dish. Garnish with a dollop of Reddi Whip and a stemmed maraschino cherry. Serve immediately. Yum!


Always Enjoy!