Mango Icecream

Summer in India means mangoes. Every year when we complete our annual exams, we will be looking forward to enjoy the summer holidays. That too, in our grand parents home. There will be absolutely no restrictions in that place. We (all cousins) will get to eat lots of mangoes everyday, until the last day of stay.

I think, many of us would have experienced similar nostalgic moments. Here in the US, we do not get all the varieties of mangoes as in India. But there are some varieties that taste really good. I have used Champagne mangoes for this recipe which is from Mexico. The mangoes should not be raw while making the ice cream. The ice cream will taste good only if the mangoes are riper.

Ingredients:

1. Mangoes – 2 large
2. Sweetened Condensed milk – 1 cup
3. Heavy cream – 1 cup
4. Nuts – 1/4 cup (optional)

Method:

1. Remove all the pulp from the 2 large mangoes and puree them.

2. Then add the sweetened condensed milk and mix well.

3. Pour the heavy cream in another bowl and whip it using a hand mixer or a stand mixer until stiff peaks form(about 5 to 8 minutes). The contents should not fall off the bowl, when it is inverted. This is an indication that the cream is whipped correctly. In this recipe, i have placed the whipped heavy cream in the freezer for an hour before mixing it with the mango mixture.

Now the whipped cream is ready to be mixed with the rest of the ingredients. Finally, nuts can also be added.

4. This mixture can be poured into a freezer-safe, air-tight bowl and placed in the freezer overnight. The next day, the mango ice cream is ready to be served.