John Myers
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Churros with Mango Ice Cream
The perfect churros with mango ice cream recipe with a picture and simple step-by-step instructions.
For the churros
- 350 ml Water
- 200 g Flour
- 4 tbsp Sugar
- 1 packet Vanilla sugar
- 150 g Butter
- 4 Pc. Eggs
- Sugar
- Oil
For the ice cream:
- 1 kg Mango
- 250 g Mascarpone
- 250 g Whipped cream
- Juice of 1/2 lemon
- 400 g Sweetened condensed milk
Churros:
- Bring the butter, water, sugar and vanile sugar to the boil. Add the flour and stir until the dough comes off the pan. Let the dough cool for 5-10 minutes and add the eggs.
- Then put the dough in a piping bag and form small bowls on an upturned muffin mold. Place the muffin mold with the upturned dough bowl in the freezer for 3-4 hours.
- Fry the frozen churros bowls until golden brown. Drain the fat and roll the churros in sugar.
Mango ice cream:
- Thaw the frozen mango pieces and puree them with the lemon juice.
- The cream is whipped until stiff and the mascarpone is mixed with the sweetened condensed milk. Then add the mango puree to the mascarpone cream. At the very end, the cream is added.
- Pour the mixture into a plastic bowl with a lid, place in the freezer and stir every 30 minutes. By stirring the ice crystals stay nice and small and the smaller these crystals are, the creamier the ice cream will be afterwards.
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