Surprise and cool everyone this summer by making some mango ice cream yourself. This recipe is very easy, with just three ingredients required and you can make it independently on your own, though you need help in cutting up the mangoes into pieces.
Ice creams in stores are loaded with chemicals and additives, but this homemade version is free of all that, which is why we are not adding even some yellow colour to get the rich colour you get in store-bought mango ice creams.
Ingredients
• 3 large mangos (or enough to make 2 cups mango pulp)
• 1 can sweetened condensed milk
• 3 packs of heavy cream (I used packs of 200ml each, so 600ml altogether)
Method:
Slice mangoes and scoop flesh, discarding pit and skin.
In a bowl, beat the cream for eight to 10 minutes till it begins to thicken or stiff peaks form. You may find it hard to get stiff peaks in this heat, but don’t worry if it doesn’t form.
Crush the pulp by using a crushing tool until the pulp is blended. You can also do this in a blender or food processor.
Add condensed milk in the bowl of cream, then add the mango pulp and beat some more until well blended.
Now transfer this in an airtight plastic container, cover and freeze for at least six hours or overnight. Serve topped with fresh mango pieces, chocolate sauce or anything you fancy, or just have it plain and pure!
Note: Another way, a shortcut, of making this ice cream can be by putting the cream, condensed milk and mango pulp in a food processor or blender, and blend until thick and smooth. Then freeze in the same manner.
Published in Dawn, Young World June 17th, 2017
