Mango Ice Cream –Two of the summer’s most enjoyed food items combined in one. we can not survive summers without Ice Cream or Mango. And once you have tasted this Ice cream you will be wondering how you survived without this Mango Ice cream at all.

Kesar and Alphonso mangoes give awesome flavor and color to Icecream. These are also quite sweet so we do not have to add lots of sugar.

When we were kids we loved homemade ice cream my mother used to make. she would freeze it in ice trays and we all used to get 2-3 cubes after each meal. Still, we used to fight over who got the bigger piece. Corner pieces were a little small and nobody liked to eat them.
Now I can see my kids fighting over scoops. well, what can I say? Life has come full circle 😉

The color and flavors in this Mango ice cream are amazing. You can’t have just one scoop of it.

How to make Mango Ice Cream
Cooking time: 5 minutes
freezing time: 10-12 hours

Ingredients
2 cup milk
1 cup sugar
2 tbsp custard powder
400 ml fresh cream
1 cup mango puree

to serve with
1 cup chopped mango
mint sprigs

 To make Mango Ice Cream:

Mix custard powder in a ¼ cup of milk and keep aside.
Heat rest of the milk with sugar in a thick bottomed pan.

When it starts boiling, Add custard mixture to it stirring continuously.
Bring to a boil and let it cook on slow flame for 2-3 minutes till custard thickens.

 

Switch off the flame and let the custard cool down to room temperature.

Add cream and mango puree.

Whip with a hand beater or in a mixer blender.
Transfer it to a container with a tight lid. Freeze for 2 hours.

 

Take out and whip again with the hand beater and place back in the freezer.
Repeat the same process after 2 hours.

Freeze for 7-8 hours till completely set. Serve with chopped mango pieces and garnish with mint sprigs.