Summer season and its mango time. Every year, I try to whip up different dishes from the ones I did the previous year. Other than having a mango a day in its original style, this time around wanted to do an easy version of a mango ice-cream. Earlier I used to do a long-time favourite version of my mango ice-cream which used to take a while and timed over two days.
Going through easier methods, I happened to come across this recipe from Chef Sanjyot Keer. It seemed too good and easy to pass up and so I gave it a try. It turned out pretty good and moreover the process was quick; we had it on the same day. With four of us at home, it didn’t take long to dig in and finish up.
Mango pulp – 2 cups ( 5 to 6 mangoes )
Condensed milk – ¾ cup
Whipping Cream – 1 ½ cups
Mango pieces – a handful
Powdered sugar – optional
- Firstly, to make the mango pulp, you need to slice the mangoes, chop into pieces and place them all in a big strainer to drain out all the moisture.
- After about 10 mins. put all the mango pieces into a blender and make a smooth puree.
- Now, take a bowl and measure out the required quantity of mango pulp. To this add the condensed milk and give it a good mix. Do a taste test for sweetness. If you want, you can add in a bit of powdered sugar.
- Now in a large bowl, pour in the whipping cream and using an electric blender, beat the cream to stiff peaks.
- Slowly add in all the mango mixture into the whipped cream and gradually fold in. Keep aside a few spoons of the pulp to be used later.
- Take a metal container or a glass one ( can use a plastic one too ) and pour in the mix. Put the mango pieces all over on the top and give a swirl to gently cover them up.
- Next pour out the mango pulp on top and slowly fold it in with a skewer to give a rippled effect.
- Cover with a plastic wrap such that it touches the ice cream mixture.
- Freeze for a minimum of 6 hours. Then, its ready to eat.
If you are a fan of mango, just like me, be sure to try out this easy Mango Souffle recipe here