Two Ingredient Mango Soft Serve Recipe
I don’t think I have a sweet tooth, and yet I keep at least two cans of sweetened condensed milk in my pantry at all times. I love the stuff so much; I crave its smooth, creamy, sparkly sweetness, those faint nutty-dairy notes. It forms the base of mochi cake — my favorite dessert to bring to a potluck — as well as Hawaii-style sherbet, limonada and Magnolia Bakery’s famous banana pudding. When I visited Japan, I fell in love with those squeezable tubes of sweetened condensed milk, which I put to good use on morning toasts and in afternoon coffees.
I don’t think I have a sweet tooth, and yet I keep at least two cans of sweetened condensed milk in my pantry at all times. I love the stuff so much; I crave its smooth, creamy, sparkly sweetness, those faint nutty-dairy notes. It forms the base of mochi cake — my favorite dessert to bring to a potluck — as well as Hawaii-style sherbet, limonada and Magnolia Bakery’s famous banana pudding. When I visited Japan, I fell in love with those squeezable tubes of sweetened condensed milk, which I put to good use on morning toasts and in afternoon coffees.
So: Since I always have sweetened condensed milk on me, that means I’m just a couple of mangoes away from mango soft serve. Hetty Lui McKinnon’s recipe calls for frozen mango, or any other fruit you like, but I’m going for the fresh ones while they’re in season. I could continue, but I don’t think I can paint you a better picture of the effortless joy this recipe provides than Brenda K., a reader, does:
“Saw this recipe at 5:30 p.m., ran to store for frozen mangoes, ran home, whipped the whole thing up in 5 minutes and stuck it in the freezer by 6:15 p.m. Took a nap. Then took it to a Fourth of July party at 7:30 p.m. where folks said it was a winner.”,
