topping– ▢1 scoop vanilla ice cream– ▢200 g fresh or frozen mango , cut into cube– ▢roasted shaved almonds , optional– ▢a drizzle of condensed milk , optional
mango puree– ▢250 g fresh or frozen mango , chopped– ▢1 tbsp sugar– ▢a few lemon drop– ▢60 ml water
In a blender, combine the mango, sugar, lemon, and water until a thin puree forms. Cook the puree in a pot over medium-high heat for 3-4 minutes, or until the sugar dissolves.
Instruction
Transfer the puree to a jar and refrigerate for at least one hour. There is no need to cook. But if you cook the puree of mango, then it would produce a smoother and creamier texture but toughens the mango's taste.
Mix milk to sweetened condensed milk. Pour the milk into the zip-lock bag and seal it securely. Use a zip bag large enough so that when you lay the milk flat, it is no higher than 0.5 cm / 0.2 inch.
If you use an ice shaver, pour the milk and condensed milk into the appropriate containers. Freeze for at least 5 hours, preferably overnight.
Once the milk has been thoroughly frozen, break it up with your hands and smash it even further using a rolling pin. If using an ice shaver, place the milk blocks inside and shave.
Place shaved ice in a big basin. Garnish with mango cubes and a scoop of vanilla ice cream in the center.
Pour the mango puree over top.Drizzle with some condensed milk.Add some shaved almonds.