Recipe #28: HOMEMADE MANGO ICE CREAM

I tried something new yesterday. I made an experiment to check if I could make a homemade ice cream without using any special equipment, such as an ice cream maker. Guess what? I never thought it would be this easy.

My mother buys fruits every now and then. This weekend, we had mangoes…lots of it. And avocados. I love mangoes and I’m sure my family does too. However, there are some instances that for some reason, we fail to consume all of them, hence, they are just put to waste. So I decided to make something out of it — a homemade mango ice cream.

Like what I said, we don’t have an ice cream maker at home. However, you can always do it manually. Mango meat is soft and none of the ingredients are hard, so it’s really easy to incorporate everything.

Mango Ice Cream

You may also want to top the ice cream with your favorite fruits. Just make sure that they’re in season. Or you may want to add caramel syrup (perfect with mangoes) just to add some extra sweetness and flavor.

Nutritious and full of yum, this homemade ice cream is surely an awesome and inexpensive way to stay healthy without sacrificing good taste. I hope you’d enjoy this recipe!

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Recipe #18: BUKO SALAD

Hello Sunday!

What other ways to make your Sundays even better (and sweeter) than to whip up some dessert, right? This is your cheat day so forget the sugar and calories. Besides, what we’re about to prepare is fruit based. Buko (coconut) salad is very, very easy to make you can do this blindfolded. This is great for those special occasions or even as a weekend treat.

Here’s the recipe:

buko salad

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Recipe #17: FILIPINO CHICKEN CURRY

So, today is a special day because I’m giving you another personal favorite — Filipino Chicken Curry.

I like my Chicken Curry hot and spicy because I think that’s how curry dishes are supposed to be. But then again, some people prefer it mild, so it really depends on how much heat your taste buds can take. If you don’t want it too fiery, especially if you are serving it to kids, take it easy on the curry powder and the chilies. Of course, you may ought to scrap the chilies altogether.

Additionally, I prefer the ginger grated because it produces better flavor once incorporated with the rest of the ingredients. I also like adding the bell peppers on the last part because I want to retain its crunch.

There! Enough of the chitchat. Here’s the recipe for Chicken Curry:

Filipino Chicken Curry

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