Ingredients:
Group A
Mango puree – 200g
Icing sugar – 40g
Pinnacle Instant Custard – 50g
Full Cream Milk – 150g
Group B
Mauri Non-Dairy Whip Topping – 200g
Condensed Milk – 30g
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Production Method:
- Using whisk, whip Group B at high speed until achieve soft peak.
- Mix Group A together until homogenous.
- Fold in Group C into the mixture.
- Freeze for minimum 4 hours before serve.
