Mango Ice Cream
Make this delicious mango ice cream using whipped cream, condensed milk and mango pulp!
Ingredients
- 300 grams Whipped Cream
- 200 grams Condensed Milk
- 3 Mangoes pulp
- Powdered Sugar to taste
Instructions
- Whip one cup whipping cream + 1/4 cup powdered sugar to get stiff peaks. This may take around 7-8 minutes. (The bowl, the beater attachments as well as the whipping cream should be chilled at least 30 minutes prior to starting the process.)
- Then measure 300 grams of this whipped cream in a large mixing bowl. To this add 200 grams of condensed milk.
- Similarly, add mango pulp and fold in. Be careful to not over mix. Stir gently in one direction.
- Taste to check for sweetness. To reduce sweetness add milk, to increase add powdered sugar.
- Transfer to a freezer container, level with a spatula and freeze overnight till the ice cream sets. Please ensure that this container is airtight. It would be better if you could use a cling wrap/parchment paper to seal the cover so that no ice crystals form in the ice cream.
- Serve with any toppings of your choice. I prefer to top it with chunks of fresh mango!
Notes
- You can use any variety of mango. Please do taste it before using it so that you have control over the taste of your ice cream.
- You can use any brand of condensed milk.