Mango phalooda ice cream Recipe

Recipe By Sushmasachin Sharma

It's nutritious and delicious. Mostly we are waiting,summer season only for mangoes. Try once.😊

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20minstotal
20m.total
Mango phalooda ice cream
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ingredients serve

Ingredients for Mango phalooda ice cream Recipe

  • 1/2 g 3 alphonso mangoes pulp
  • 1/2 tsp sugar powder
  • 0.17 inch Pinch of cardamom powder optional
  • 0.33 tbsp crushed dryfruits
  • 0.17 cup Malai
  • 0.17 tbsp Milk powder
  • 0.17 tbsp any biscuit powder
  • 0.17 cup 1 cup creamy milk

Directions: Mango Phalooda Ice Cream Recipe

  • STEP 1.1- First takr a mixer blender and pour chopped mangoes and biscuit powder and sugar, blend it once.
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  • STEP 2.2-Then add cardamom powder ,dryfruits ,milk powder and malai and blend half minutes.
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  • STEP 3.3-After that add milk snd blend it nicely for half minutes.
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  • STEP 4.4-Then turn it in a icecream freezing bowl and garnish some dryfruits.
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  • STEP 5.5-Cover it with aluminium foil and keep inside the freezer for atleast 2 hours.
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  • STEP 6.6-After two hours again ,stir the icecream and garnish again then close with lid or aluminium foil for 7-8 hours. 7- Icecream is ready for serve. 😊💖😋
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Nutrition
value
65
calories per serving
4 g Fat2 g Protein6 g Carbs< 1 g FiberOther

Current Totals

  • Fat
    4g
  • Protein
    2g
  • Carbs
    6g
  • Fiber
    < 1g

MacroNutrients

  • Carbs
    6g
  • Protein
    2g
  • Fiber
    < 1g

Fats

  • Fat
    4g

Vitamins & Minerals

  • Calcium
    61mg
  • Iron
    < 1mg
  • Vitamin A
    8mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    < 1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    5mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    1mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    11mg
  • Manganese
    < 1mg
  • Phosphorus
    43mg
  • Selenium
    < 1mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Sushmasachin Sharma