Marie mango ice-cream

Name: Marie mango ice-cream
Yield: 4-5 (people)
Cuisine: Indian
Ingredients: 500 ml milk; 10 pcs Marie biscuits; 5 tbsp sugar; 1 chopped ripe mango; 1/2 cup fresh cream; As required Pista for garnish

Dabs @cook_24449717

#IWG
Try out this recipe in this mango season. You will love it. Just one special ingredient will make your ice cream all amazing and creamy. After reading this you will surely get up and go to your kitchens to make mango ice cream as it is super easy as well.

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Ingredients

4-5 (people)

500 mlmilk
10 pcsMarie biscuits
5 tbspsugar
1chopped ripe mango
1/2 cupfresh cream
As required Pista for garnish

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Steps

1

Heat a sauce pan over a flame and add milk to it. Let it boil for 5-6 mins on low flame.
2

Take any sugar free marie buscuits as it doesn’t have any flavour. This miracle ingredient will make your ice cream super creamy and tasty.
3

Break the biscuits into smaller pieces. Take a blending jar and blend the biscuits to a fine powder. Transfer it to a bowl.
4

Add 3 tbsp boiling milk from the pan to the biscuit powder. Mix well and add more boiling milk if required till you get a smooth paste.
5

Add 5 tbsp sugar to the boiling milk and mix well till sugar melts properly. Keep stirring.
6

Lower the flame and gradually add the biscuit paste that you have prepared and mix well on low flame. Don’t worry if few particles of biscuits are there as we have to blend it again. Cook until it turns thick.
7

Turn off the flame when it has a layer formed on spatula. This indicates that the mix is perfectly thick for ice cream preparation. Let it cool down completely at room temperature.
8

Add prepared mix into a blending jar. Add chopped magoes to it and blend well to a smooth thick paste. Open the jar and add fresh cream to it (you can use malai prepared at home as well). Blend again for a minute. Don’t blend for long time.
9

Transfer the mix to any air tight container. Tap twice to remove air bubbles. Cover the lid. Semi freeze it for 3 hours in the freezer.
10

After 3 hours remove the box from the freezer and open the box and blend the semi freezed ice cream in the blending jar once again. Take it out using spoon. It will come out easily. Blend for 2 mins.
11

Transfer mix to the air tight container. Tap twice and make a smooth layer on top with the help of spoon or spatula. Garnish with pista/mango chunks as per your choice. Cover the top of ice cream with plastic/foil/butter paper (you can use the milk packet as well. I used milk packet). Cover it by touching the surface so that ice crystals doesn’t form on the surface and our ice cream retains the creamy texture. Finally cover with lid.
12

Deep freeze it for 7-8 hours or overnight. Your ice cream is ready to serve. Enjoy!