Mango Ice-cream
#summer21
Mango in abundance now and June month soon to end thus bringing end to abundance of mangoes, I decided to make Ice cream and loved to the core. I used Himsagar variety available in my city
Mango Ice-cream
#summer21
Mango in abundance now and June month soon to end thus bringing end to abundance of mangoes, I decided to make Ice cream and loved to the core. I used Himsagar variety available in my city
Cooking Instructions
- 1
Wash the mangoes and cut them into halves lengthwise along the seed. With a knife cut into lengthwise and breadthwise but don’t cut through. With a spoon scoop the pieces and place them on a sieve which is placed in a bowl.
- 2
For 5 mins let it stay to allow all extra mango juice to fall on the bowl. Take the mango pieces and place them on a blender and make a smooth purée. Set aside 1/3 and 2/3.
- 3
Add condensed milk to the 2/3 mango purée and taste whether sweetness is adequate. I didn’t add any as the sweetness was perfect for me
- 4
In a separate bowl whisk the Whipping cream until soft peaks are visible. Add in batches the whipping cream to the mango mix and every time give a good mix by cut & fold technique but don’t overdo.
- 5
Place this whole mix into a glass bowl and add some mango pieces. Take a spoon and add that 1/3 mango purée on it and with a toothpick make some swirls.
- 6
Cover with a cling film and press onto the ice cream as you wouldn’t want any ice crust to form on top.
- 7
Put it in the freezer overnight or for 8 hours.
- 8
Plate and enjoy. I garnished with chopped pistachios and ate quite a few scoops.😊
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