Mango Ice Cream

Serves: 4
Ingredients: 

1. Mango pulp (fresh or canned) – 200 ml
2. Whipping cream – 200 ml
3. Milk powder – 20 gm
4. Sugar – 4 tbsp or as per your requirement.
5. Vanilla essence – 4 to 5 drops
6. Mango cubes – for garnishing

Procedure:

•  Refrigerate the whipping cream for 6 to 8 hrs.
• Pre cool the mixing bowl.
• Combine mango pulp and sugar, keep aside. If you are using canned pulp, then lesser sugar will be required and even the sweetness of mangoes would matter before deciding the quantity of sugar.
• Whip the cream with an electric whipper at high speed. You may need to whip it for 10 min.
• When almost whipped, add milk powder and whip further.
• Add vanilla essence and mango pulp. Whip till it combines well. (Finely cubed mango can also be added additionally)
• Transfer it into an air tight container.
• Freeze for at least 6 hrs.
• Garnish with mango cubes.
• Serve immediately.