Mango Ice Cream

Mango Ice cream

Ingredients

(measuring cup used, 1 cup = 250 ml)
•2 to 2.25 cups heavy whipping cream or 25% to 35% low fat cream, 500 ml to 562 ml (i used amul 25% low fat cream)
•200 grams mangoes or 2 large alphonso mangoes or 1 cup mango puree
•1.5 tsp vanilla powder or ½ tsp vanilla extract
•⅓ to ½ cup sugar or powdered jaggery or honey - add as required
•honey or any sweet syrup to top over the ice cream (optional)


Method

1.peel and chop the mangoes.
2.blend the mangoes, vanilla extract and sugar to a smooth pulp.
3.whip the cream till soft peaks are formed.
4.then add the mango pulp. fold or mix well.
5.check the sweetness and add more sugar if required.
6.pour in a tray or container and place in the freezer. cover the container.
7.when the ice cream is half frozen remove from the freezer.
8.whip again for a minute.
9.pour the ice cream contents again in the container with lid.
10.freeze till set.
11.scoop the mango ice cream and serve with honey, cakes or just plain.