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This creamy and delicious Mango Icecream is prepared using fresh mango pulp, milk, cream, milk powder, sugar, custard powder in a freeze and blend method.
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Ingredients:
Well Ripe Mangoes – 4 (mangoes must not be sour)
Fresh Cream – 150ml
Full Cream Milk – 1 litre
Milk Powder – 1 1/2 cups
Mango Flavored Custard Powder – 4 tbsps
Sugar – 2 cups
Method:
-
- Peel and chop the mangoes.
- Dilute custard powder with little milk.
- Boil milk.
- Add sugar.
- When the sugar dilutes, slowly pour in the diluted custard powder, stirring continuously.
- Boil until it thickens little bit.
- Let it cool down to room temperature.
- Meanwhile, beat fresh cream well.
- Add milk powder and mix well.
- Add this to the boiled and cooled milk.
- Mix thoroughly. You can use a electric blender.
- Pour into a aluminium tin and freeze for 3-4 hours.
- Cut it into small pieces and blend it fine using an electric mixer. Blend small portions instead of trying to blend all at once.
- Add chopped mangoes and blend it on low for 2 seconds, just to shred the mango pieces.
- Pour this into aluminium tin. Mix well using a spoon.
- Cover the tin and freeze for 3-4 hours.
- Remove the tin from the freezer and place it in the refrigerator section 15-20minutes before serving.
- Scoop and serve.