Mango and Passion Fruit Kulfi Ice Cream
Ingredients
2 cans (400g) MARIGOLD Evaporated Creamer
1 can (510g) MARIGOLD Sweetened Creamer
4 tbsp corn flour & 10 tbsp water (combine)
100 ml water
100g caster sugar
1 cup passion fruit pulp
2 cups mango pulp
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Combine corn flour with water and set aside.
Bring MARIGOLD Evaporated Creamer, MARIGOLD Sweetened Creamer, sugar and water to a slow boil, stirring mixture add in corn flour mixture and cook until it starts to thicken. Leave mixture to cool.
Combine milk mixture with mango puree and passion fruit. Set it in a container and put it in the freezer for minimum 8 hours.
Chef's Tip:
Individual lolli ice pop mould can also be used.
Prep time: 20 minutes
Cooking time: 20 minutes
Serves: 12
