Mango Ice-Cream

One of the precious childhood memories is eating all sorts of mangoes in every possible way during summer. And one such delicious way is mango ice cream that is creamy, full of flavor and goes with everything. You can make milk shake or smoothies or use it as base for making other desserts as well. Or save the effort and just devour the ice cream as soon it is done in the freezer. So let’s get to it.

Ingredients :

• 3-4 cups Mango puree
• 2½ cups Heavy cream
• 14oz Condensed milk
•  1 tsp Yellow food color
• ½ cup Icing sugar (optional)
• ½ cup Pistachios
• 1 cup Mango chunks

Tip:

• Use fresh and room temperature ingredients except heavy cream.
• If you want creamier ice cream just add more heavy cream or reduce the mango puree.
• Pistachios, mango chunks, food color and icing sugar are optional. You can add these things to add a little flavor that will go with the mango but mango as we know is enough on its own as well.
• Better to store ice cream in an air tight glass bowl with lead.
• When making whipped cream use a freezer chilled bowl, blender blades and heavy cream just out the refrigerator.
• When you take ice cream out of the freezer let it seat for a couple of minutes before you dig in.

Directions:

• In a glass bowl, mix mango puree and condensed milk well. Keep aside.
• In a separate glass bowl, pour heavy cream and icing sugar(optional) in a bowl and whisk it on high speed for about 8-10 minutes till it can hold stiff peaks to get fluffy whipped cream.
• Gently fold whipped cream in mango puree and condensed milk mixture. Add yellow food color and mix well.
• Divide the mix in equal parts and pour them into two different bowls.
• Fold pistachios(optional) in the first bowl and mango chunks(optional) in the second bowl slowly so that the air of the mixture does not escape.
• Cover both the bowls with plastic wrap and freeze overnight.
• Take bowls out of freezer, get rid of the plastic wrap and enjoy the ice cream.