Summer means mangoes and mangoes means a lot of tasty dishes. This mango ice cream is a no cook, quick recipe and does not even need any ice cream maker and is the perfect dessert to go for when mangoes are in season. You only need to whip the cream in cool vessel in a cool room for faster whipping so as to creat some magic this summer. Even children with some supervision can easily make this ice cream. To make this luscious mango ice cream we need only three ingredients and it turns out to be smooth creamy and luscious with a natural flavour of Alphonso mangoes and taste much better than store bought ice creams. You can serve it plain or top with nuts and mango slices. Only the setting time is going to make you wait to enjoy the delight.
Ingredients :
4-5 Alphonso mangoes pulp or mangoes of your choice
1 cup fresh cream ( approximately 200 gms)
1/2 cup sugar
Method :
1. Blend the mango pulp and sugar to a fine puree. Keep aside.
2. Always make sure your Fresh Cream is well chilled ...but not frozen. Chill your mixer bowl - since you cannot freeze fresh cream another way to keep that cream chilled longer is to chill your bowl in the fridge for 7 to 10 minutes before you start whipping.
2. Fresh Cream whips better and faster when cold. To keep it chilled longer I use a bowl of ice under the bowl of Fresh cream. This helps keep the cream chilled and whips faster too!
3. Pour cream in the chilled bowl and start whipping fresh cream with a hand blender until soft peaks form. This will take about a minute or two.
4. Add the fresh mango and sugar puree ... gently whip until well mixed.
5. Transfer to an airtight container and put in freezer to firm up for 8-10 hours or overnight.
6. Scoop and serve your Mango ice cream and garnish with few mint leaves and mango slices.
Ingredients :
4-5 Alphonso mangoes pulp or mangoes of your choice
1 cup fresh cream ( approximately 200 gms)
1/2 cup sugar
Method :
1. Blend the mango pulp and sugar to a fine puree. Keep aside.
2. Always make sure your Fresh Cream is well chilled ...but not frozen. Chill your mixer bowl - since you cannot freeze fresh cream another way to keep that cream chilled longer is to chill your bowl in the fridge for 7 to 10 minutes before you start whipping.
2. Fresh Cream whips better and faster when cold. To keep it chilled longer I use a bowl of ice under the bowl of Fresh cream. This helps keep the cream chilled and whips faster too!
3. Pour cream in the chilled bowl and start whipping fresh cream with a hand blender until soft peaks form. This will take about a minute or two.
4. Add the fresh mango and sugar puree ... gently whip until well mixed.
5. Transfer to an airtight container and put in freezer to firm up for 8-10 hours or overnight.
6. Scoop and serve your Mango ice cream and garnish with few mint leaves and mango slices.
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