Although this ice cream is deceptively easy to make, the texture is super rich and creamy.
By Nandita Nataraj
Right now, summer is in full swing in Tanzania and the produce of mangoes is in abundance. A few days back, my vegetable vendor got these extremely sweet smelling mangoes at my door step. I couldn’t help but buy a dozen. Under ordinary circumstances, I wouldn’t have made ice cream out of the mangoes. But Purvi had been asking for mango ice cream for a long time. She had been seeing this picture of Mango ice cream in one of Sanjeev Kapoor’s recipe books. The recipe looked very easy and more over I had all the ingredients. So there I was making this ice cream.
Although this ice cream is deceptively easy to make, the texture is rich and creamy. More like kulfi. There is something about this sweet scented aromatic fruit. It imparts a luscious texture to this frozen dessert. All you have to do is give this ice cream a lick and you will fall for this hook, line, and sinker!
- Cream - 1 cup
- Mango pulp - 1 cup
- Milk powder - 1 cup
- Sugar - 1 cup
- Chilled milk - 1 cup
- Corn flour - 1 tbsp.
- Blend all the ingredients in a blender till smooth. Pour the mixture in an airtight container. Cover with a cling film, place the lid and freeze the mixture for 2-3 hrs
- Remove the ice cream to a blender and blend till smooth. Transfer the contents back to the air tight container and freeze for 5-6 hrs till completely set.
- Scoop and serve immediately.