Ingredients:
500g mangosteen flesh, deseeded and shells reserved for decoration
juice of 1 lime (or to taste) - I used calamansi limes
100g caster sugar (or to taste)
juice of 1 lime (or to taste) - I used calamansi limes
100g caster sugar (or to taste)
100ml liquid glucose
8-10 mangosteen shells with lids, rinsed and dried
8-10 mangosteen shells with lids, rinsed and dried
In a blender, puree the mangosteen flesh with the lime juice and the sugar till smooth. In a small saucepan over low heat, melt the glucose and pour it into the blender with the mangosteen mixture. Blend together. Taste the mixture and if it is not sweet, add extra sugar and if too sweet, add more lime juice. If you have an ice-cream maker, process it as per the equipment's instructions or if you don't have one, just put it in a plastic container to the freezer and blend it again about 4 hours later. Leave it in the container till the next day and then scoop out into the mangosteen shells to serve.
*Drooling Nasty*
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