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Frozen Mango Cream

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  Cream cheese 8 Ounce (1 Package)
  Sugar 3⁄4 Cup (12 tbs)
  Frozen whipped topping 30 Ounce, thawed (1 Carton)
  Canned alphonso mango pulp/3 1/2 cups mango puree 30 Ounce (1 Can)
  Milk 1 Quart
  Sugar 1⁄3 Cup (5.33 tbs) (For Aromatic Ginger Tea)
  Ground ginger 1 Teaspoon
  Cardamom pods/1/4 teaspoon ground cardamom 8 , hulled, seeded and crushed
  Tea bag/3 tablespoons tea leaves 8 (Assam / Orange pekoe)

1. In a 3- to 4-quart pan over medium-high heat, combine milk, 1 quart water, sugar, ginger, and cardamom seed. Bring to a boil, stirring occasionally.
2. Add tea and simmer, stirring gently, 1 to 2 minutes.
3. Remove pan from heat, cover, and let stand until tea is a dark reddish brown color, about 1 minute.
4. Pour through a fine strainer into a hot teapot.

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