Ingredients
3 Mango
1 cup cream
8 tablespoons sugar
5 kismis
Method
Sources
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RecipeNLG
dataset
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Gathered
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RecipeNLG
Gathered
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Perfect ice spheres — minimal surface area, maximum chill
Split mango around the pit — clean halves for cubing and serving
Sweet-tangy mango chutney — samosa dip, cheese boards, curries
Electric butter churn — artisan butter from cream in minutes
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Adjustable stand — hold cookbook or tablet at eye level while cooking
Perfect ice spheres — minimal surface area, maximum chill
Split mango around the pit — clean halves for cubing and serving
Sweet-tangy mango chutney — samosa dip, cheese boards, curries
Electric butter churn — artisan butter from cream in minutes
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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1st cool the bowl where you are goin to make whipped cream and put the Amul cream in fridge for cooling Then in a plate take icecubes, on top of it put the cooled bowl. In the bowl put the amul cream (dont put.the melted part), take a fork and start stiring the amul cteam in one direction for 40minutes and in between this process mix sugar. Then pill of the mango, squeez it and make juice of it. Then in the whipped cream mix the mango juice and then mix kismis. After that put it in the fridge for 6 hours and then the icecream is ready.