Mango Ice Cream

Ingredients:

• Ripe Mango: 1  1/2 cups (peeled, deseed & diced)
• Milk: 1  1/2 cups
• Thick Cream: 1/2 cup
• Condensed Milk/Milkmaid: 1/2 cup
• Sugar: 5-6 tbsp (increase or decrease to taste)

Note: If you don’t have cream you can add 1/2 cup extra milk.

Method:

• In a blender blend mango & sugar to smooth puree.
• Add other ingredients & blend just to mix well.

Note: If the blender is small. Mix all the ingredients in a mixing bowl with pureed mango, divide the mixture into 2 batches & blend. 

• Pour it to a shallow container & cover.
• Place it in a freezer till its half frozen. (it takes 5-8hrs depending on the freezer)

Note: it should have started to freeze at the edges & bottom but not fully through to the centre.

• Take out from the freezer.
• Make 2 batches & light blend or pulse till it is smooth. (To break up the ice crystals)
• Pour both batches to the same container & cover.
• Freeze again till it is half frozen.
• Repeat the blending process again.
• Finally freeze till it is firm.
• Mango ice cream is ready.
• Scoop it to a serving bowl & serve.

Note: If the ice cream is frozen for more than 1 day, before serving keep it in room temperature for 5-10 minutes.

Related Recipes:

• Aamras/ Mango Shikarni/ Mango Dip
• Apple Delight
• Mango Milkshake
• Banana Strawberry Milkshake
• Crunchy Juicy Apple

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