Mango Mochi Ice Cream Recipe and Its Ingredients

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Mango Mochi Ice Cream Recipe and Its Ingredients
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(No Transcript)
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Mango Mochi Ice Cream is a type of mango flavored
ice cream that is wrapped with mochi. It bears an
amazing taste and is one of the most demanded
sweets in Japan.
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Owing to its popularity it has as well started
making its presence in international food
markets, especially in cultural hub like Toronto.
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If you are gifted with culinary skills and wish
to try preparing a Mango Mochi Ice Cream at home,
the recipe is right here
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INGREDIENTS

• 2 ripe mangoes peeled, pitted and diced
• Lemon juice
• 1 egg yolk
• ¾ cup water
• Cornstarch or potato starch for handling dough

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• 1 cup granulated sugar (Use more if you want more
  sweet)
• 1 ½ cups heavy cream
• ¾ cup sweet rice flour, also known as mochiko
• 6 drops of yellow food dye (optional, as per
  preference)

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METHOD
1. Sprinkle a pinch (or more, according to taste
preference) of sugar over the mangoes and cook in
a skillet for around seven minutes, over medium
heat. Keep stirring it until it turns tender and
soft.
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2. If desired, use lemon juice with additional
sugar. 3. Remove everything from the skillet and
prepare a smooth puree out of the mangoes.
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4. In a medium bowl, mix egg yolk, cream and ½
cup sugar. 5. Combine the mango puree with the
cream mixture and allow it to chill at 40 degree
Fahrenheit.
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6. When ready, use an ice cream scoop to roll 3
4 golf ball-sized mounds of ice cream. Prepare a
tray lined with parchment paper, place the ice
cream balls and again allow them to freeze until
very firm.
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7. In the meantime, add rice flour to a bowl that
is safe to be used in a microwave. Mix water and
the remaining ½ cup sugar along with it to make
it smooth.
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If you wish you can as well add food dye. Cover
the bowl with a plastic wrap and microwave it on
HIGH for five minutes.
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8. Dust a work surface either with potato starch
or cornstarch. Reheat the rice flour mixture for
around 20 seconds and turn it out on the prepared
work surface.
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When the mixture is touchable, divide it into 3
4 portions, either with a dough cutter or a
ceramic knife.
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9. With cornstarch dusted fingers, shape each
mochi portion into a ball and then into a flat
disc. When the discs cools further, stretch them
and make a depression in the centre.
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Place the frozen ice cream balls into them. Cover
the ice balls completely with mochi. Place them
in paper cupcake liners and let them freeze
another one hour.
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Your Mango Mochi Ice Cream is ready to be
relished!  The Original Source is
Here https//mangolikedessert.wordpress.com/2020
/02/18/mango-mochi-ice-cream-recipe-and-its-ingred
ients/
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