Last month me & my hubby went to Chicago for a weekend break, there we had our lunch in an Indian restaurant, had a best food in that buffet. Finally for dessert, we had a mango ice cream, it was an amazing I never had like this before, my hubby also liked it very much, on that day it was the top of the menu. After returning back to home, I searched for this recipe & successfully made it. My husband loved it and I am so happy to share this recipe. Try this recipe in home & enjoy with your family & friends.

Ingredients:
Mango puree – 1 cup (240 ml)
Half & half milk – 1 cup
Heavy cream – 1 cup
Milk powder – 1 cup
Vanilla extract – 1 tsp
Honey – ¼ cup
Sugar – ¼ cup
Salt – a pinch

 
Method:

• Whisk the heavy cream, by adding ¼ cup sugar gradually, until stiff peak.
• Add mango puree, milk, milk powder, vanilla extract to the blender & blend it.
• Mix the blended mixture to the whip cream slowly by using spatula.
• Pour the mixture to the loaf pan (or air tight container) & cover it with plastic wrap.
• Press the plastic wrap gently towards to the mixture.
• Refrigerate the mixture for 2 – 3 hours, add to the blender & blend it once again.
• After that pour the mixture to the same container & do the same procedure by covering it.
• Now freeze this mixture for 5 – 7 hours or until overnight.
• Serve chill & enjoy it with fresh fruits…

Hints:

• Blend the ripen fresh mango for puree or also can add frozen mango or tinned.
• Whipping the heavy cream is optional, also can add to the blender, blend & freeze it.
• Always use air tight container, this helps to avoids ice crystals.
• Before whipping, make sure the & whisk / hand mixer must be chilled. Refrigerate the bowl & whisk for 5-8 minutes.