My addiction to mango reflects in my posts 🙂 Guess this is my last Mango Recipe for this season (Hoping so as I don’t have any other mango recipes in my archive). Having tried some recipes with mango, I finally tried ice cream.
Mango Ice Cream
Preparation Time : 10 min | Freezing Time :Â 9 hours | Serves : 3
Recipe Category: Dessert
Ingredients:
Mango Pulp – 3/4 cup
Heavy Whipping Cream -3/4 cup
White Sugar/Brown Sugar/Jaggery/Maple Syrup/Honey – 4 tbsp (I used white sugar)
Milk Powder – 3 tbsp
Milk – 1/3 cup
Method:
- In a mixing bowl, add the whipping cream and whip it to stiff peaks
- Add milk powder, sugar and Milk to whipping cream and combine well
- Add Mango pulp to the mixture and mix well
- Cover and refrigerate for at least for 3 hrs. Then blend it  and freeze again. Repeat the process after 3 hours to break the crystals. Freeze it for 6 to 7 hours. Better the blending, nicer will be the ice cream texture
Check my other Mango Recipes,
Traditionally Modern Food 