Its mango season and time for some mango ice cream. It’s a very
easy method and can be made with minimal ingredients.
Ingredients
2 cups heavy whipping cream (I have used full fat cream you
can use low fat cream too)
200 grams mangoes/any variety mangoes that are sweet and
pulpy or 1 cup mango puree( I have used alphonso)
½ teaspoon vanilla extract
1/4th cup honey
2 tbsp brown sugar
Method:
Peel and chop the mangoes.
Blend the mangoes, vanilla extract and honey to a smooth
pulp.
Whip the cream till soft peaks are formed.
Then add the mango pulp. Fold or mix well.
Check the sweetness and add more sweetner(whichever you want
to use, as the mangoes I used was very sweet I haven’t added more of sugar) if
required.
Pour in a airtight container and place in the freezer. If
using a tray ow a bow please cover the container.
When the ice cream is half frozen approx. 3 hours later remove
from the freezer.
Whip again for a minute.
Pour the ice cream contents again in the container with lid.
Freeze for 6 hours or till set.
Scoop the mango ice cream and serve.
Aps Notes:
Make sure the whipping cream is chilled, this helps them to
form soft peaks.
For best results and a softer texture, whip the cream really
well. You can also whip the cream in a blender or a hand blender.
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