Mango Ice Cream

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INGREDIENTS

  • Alphonso mangoes: 2, about 1 kg.(around 2 lb)
  • Every Day Milk powder: 200 gm. (7 0z)
  • Low fat cream: 200 ml. (6.8 fl oz)
  • Skimmed milk: 1 cup.
  • Sugar: 1/2 cup.


  METHOD:

  1. Peel the mangoes and cube it. Put in a blender and puree it.
  2. Add in the milk powder, skimmed milk, sugar, and low fat cream.
  3. Blend for 2 minutes and ta da your fresh mango ice cream in liquid state is ready.
  4. Pour into two, l liter containers.
  5. Put this in the freezer, take out after 1 hour and lightly beat it with a fork and then put back in to set again, repeat for about 3 to 4 times.
  6. Leave it undisturbed in the freezer, preferably overnight or until set.
  7. Scoop the mango ice cream and serve.

NOTES

  • To avoid crystalization, it is best to whisk with a fork or in a blender 3 or 4 times after the ice cream starts to set.
  • To make a more rich mango ice cream, you can use whole milk and double cream.
  • For that exotic tropical flavor, use fresh mangoes.

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