Easy recipe Mango Ice-cream Bombes Recipe

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one large ripe mango (Recipes by ingridients mango) one hundred and eightyg (one cup) reduced-fat vanilla ice-cream, softened slightly one hundred and eightyg (one cup) reduced-fat mango (Recipes by ingridients mango) frozen dessert, softened slightlyStep one Line the base and sides of two two hundred and fiftyml (one-cup) capacity muffin holes with plastic wrap, allowing the plastic to hang over the sides (get as many creases out of the plastic wrap as possible). Mango Ice-cream Bombes Recipe. Step two Use a small sharp knife to cut the cheeks from the mango (Recipes by ingridients mango) and carefully peel away the skin. Use a fivecm heart-shaped pastry cutter to cut one heart from each mango (Recipes by ingridients mango) cheek. Place one mango (Recipes by ingridients mango) heart in the base of each muffin hole. Step about three Finely chop remaining mango (Recipes by ingridients mango) flesh. Mango Ice-cream Bombes Recipe. Place chopped mango (Recipes by ingridients mango) in a medium bowl. Mango Ice-cream Bombes Recipe. Add the ice-cream and frozen dessert and combine. Spoon ice-cream mixture into prepared muffin holes and smooth the surface with the back of the spoon. Fold over excess plastic wrap to cover ice-cream mixture. Place in the freezer for about four hours or overnight until set. Step about four Remove ice-cream bombes from the freezer. Using the plastic wrap as a guide, carefully lift the bombes from the holes. Turn the bombes onto a plate (heart-side up) and peel away the plastic wrap. Mango Ice-cream Bombes Recipe. Place bombes in the freezer for one hour. Mango Ice-cream Bombes Recipe. Step five Remove the ice-cream bombes from the freezer ten minutes before serving to soften slightly..