Creamy and refreshing ice-cream with the goodness of mangoes. The rich yellow colour and the flavour of mangoes makes it so appetizing that you won’t be able to resist yourself going for a second helping!
| Time: Preparation: 10 minutes Freezing: 6-8 hours
11/4 cup (300ml) double cream (heavy cream)
1/3 cup (100g) sweetened condensed milk
1 cup fresh mango pulp
1 teaspoon vanilla essence
2 tablespoons mango cut into cubes (for garnishing)
Few sprigs of mint for garnishing (optional)
Pour the heavy cream in a large bowl and place this bowl in the freezer for 10-15 minutes. If you are going to use a hand whisk, place it in the freezer as well with the cream.
Place condensed milk in the freezer for 10-15 minutes.
After chilling the heavy cream in the freezer, beat it using a hand or electric whisk until soft peaks are formed.
Add chilled condensed milk, mango pulp and vanilla essence to the whipped cream. Mix gently using a spatula until just combined. Do not overmix.
Combine the cream, condensed milk, and mango pulp in a blender jar and blend till smooth.
Pour into a shallow freezer-safe container and freeze for 6-8 hours.
To serve, scoop out the ice-cream using an ice-cream scoop or a round ladle. Garnish with mango cubes and a sprig of mint.
You can adjust the amount of sugar according to your taste. It also depends upon the variety of mangoes. Check the taste after blending the ice-cream mixture and add some ground sugar if required.
I recommend using Kesar mangoes (variety of Indian mangoes) for this recipe as they impart a bright yellow colour and a distinct flavour to the ice-cream. However, if not available; you can use any other variety of Indian mangoes.
You can add yellow food colour if you want to impart a bright yellow colour to your ice-cream. I haven’t added any colour as I used Kesar mangoes.