• Date: 2014 Jul 19

Mango Ice Cream


3 cups cream (i used amul 25% low fat cream)
2 large alphonso mangoes
1.5 tsp vanilla powder or 1 tsp vanilla extract
sugar, powdered jaggery or honey as required
honey or any sweet syrup to top over the ice cream
peel and chop the mangoes.
blend the mangoes and sugar to a smooth pulp.
whip the cream till soft peaks are formed.
add the mango pulp.
mix well.
check the sweetness and add more sugar if required.
add the vanilla powder or vanilla extract.
mix well.
pour in a tray or container and place in the freezer. cover the container.
when the ice cream is half frozen remove from the freezer.
whip again for a minute.
pour the ice cream contents again in the container with lid.
freeze till set.
scoop the mango ice cream and serve with honey, cakes or just plain.
instead of whipping the cream separately, you can also just whip the cream in a blender with the mango puree till soft peaks are formed.
sweetness can always be adjusted as per your requirements.
for best results and a softer texture, whip the cream really well. 
you can also whip the cream in a blender or a hand blender.
Ref: www.vegrecipesofindia.com
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