8 balls of vanilla cream ice cream (400 g)
1/2 cup of pre-made whipped cream mixed with a liquidizer
2 small mangoes, peeled and cut into slices (380 g)
100 g of dark chocolate
1/4 cup of milk
8 balls of vanilla cream ice cream (400 g)
1/2 cup of pre-made whipped cream mixed with a liquidizer
2 small mangoes, peeled and cut into slices (380 g)
100 g of dark chocolate
1/4 cup of milk
Make the ice cream balls and place them in a baking dish lined with aluminum foil
Refrigerate until firm
Roll each ball in crushed cookie crumbs and refrigerate for another 30 minutes
Serve, on dessert plates, 2 balls per person, with mango slices and a little melted dark chocolate in a water bath
Recommended serving size: 4 portions.
