From then on, our Fridays can't be complete without this yummy bowl of ice cream on hand:)
There are only three ingredients here, which makes our job easy. We may need just 5 minutes to prepare this one by using readymade pulp. But the ice cream made from fresh mangoes are worth trying too, during the mango season.
Last summer I tried it using fresh mangoes and it was successful. But I would like to recommend mango pulp in can, as we cannot be sure of the quality of fresh mangoes in some places. Sour mangoes won't give the expected taste or color. So its safer to use the canned ones.
Alphonso mango varieties are the best. Here is the picture of another variety (don't know the name) of mangoes I used.
|The mangoes I got from an Indian grocery store.|
|Those three ingredients.....|
|Very natural mango ice cream garnished with blueberry, mango slice and mint leaf.|
|When the mango season was over, I started using canned mango pulp.|
|Mango ice cream before freezing. Look at the gorgeous color I got by the canned version.|
|Inviting cup of Home made mango ice cream served.|
Ingredients:Mango Pulp - 30 oz can (4 cups of puree)
(or) 1 kg of fresh mango
Sweetened Condensed Milk - 14 oz can (400 gm)
Whipped Topping - 8 oz (225 gm)
Fresh Mango - cubed (optional)
Method:Take a mixing bowl and add the mango Pulp (or freshly pureed mangoes) and Condensed milk . Mix well.
Then add the finely chopped mango pieces .(optional).
Now put the whipped topping and mix gently.
Transfer them to a freezer-safe container.
Cover and freeze for 3-4 hours.
Creamy rich mango ice cream is ready!
Serving suggestions:Serve as dessert.
Serves nearly 15 people.
Before scooping, keep the ice cream in room temperature for 2 minutes to facilitate smooth handling.