MANGO ICE CREAM 

INGREDIENTS (AMERICAN MEASURING CUP USED, 1 CUP = 250 ML)

• 3 cups cream (i used amul 25% low fat cream)
• 2 large alphonso mangoes
• 1.5 tsp vanilla powder or 1 tsp vanilla extract
• sugar, powdered jaggery or honey as required
• honey or any sweet syrup to top over the ice cream

INSTRUCTIONS

1. peel and chop the mangoes.
2. blend the mangoes and sugar to a smooth pulp.
3. whip the cream till soft peaks are formed.
4. add the mango pulp.
5. mix well.
6. check the sweetness and add more sugar if required.
7. add the vanilla powder or vanilla extract.
8. mix well.
9. pour in a tray or container and place in the freezer. cover the container.
10. when the ice cream is half frozen remove from the freezer.
11. whip again for a minute.
12. pour the ice cream contents again in the container with lid.
13. freeze till set.
14. scoop the mango ice cream and serve with honey, cakes or just plain.