Homemade mango ice cream

What’s your favourite treat on a hot summer day?

Obviously having an ice cream scoop feels the best way to keep oneself cool in this weather. For an authentic delight, try making mango ice cream at home as the mango season is on and enjoy the perfect indulgence on a hot summer afternoon with its richness and creaminess. It requires very few ingredients and is quite simple to make.

Serves: 4-6

Preparation time: 60 minutes

Ingredients:

Mango (Safeda): 1 kg

Full cream milk: 2 litre

Milkmaid (Nestle): 1 tin

Sugar: ½ cup (optional)

Method:

Take a thick bottomed pan. Add milk to it and turn on flame. Give a boil on high flame and then simmer it on low flame stirring occasionally. Simmer until the milk reduces to half of the initial quantity. It will get thickened and creamy.

Add milkmaid and keep stirring continuously on low flame for 10 minutes. Turn off the flame after ten minutes.You need not add extra sugar in this ice cream because it gets sweetened with the sweetness of milkmaid and mangoes. 

But if you like to add sugar, you can do it after tasting the prepared ice cream liquid according to your taste. Do not forget that mangoes will also add their real sweetness to it.

Let the thickened milk cool at room temperature. Peel the mangoes and grind them into a smooth puree and refrigerate. Take ice cream moulds. 

Fill three-fourth mould with sweetened thickened milk one by one and keep them in freezer for an hour to set partially. Take out the moulds and fill the remaining one-fourth space with the pureed mango. Deep freeze the moulds again to set properly for four to five hours.

At the time of serving, de-mould the ice cream and garnish it with few mango cubes in serving bowls. Serve immediately.

Note: Use only Safeda or Alphonso mangoes to make this ice cream

This home-made ice cream can be your new favourite.