Full Written recipe
5-6 Mangoes or 2 cups (approx. 500 grams)
Condensed Milk ¾ cup (You can add upto 1 cup for added sweetness)
Whipping cream (Sweetened) 1.5 cup (You can use any brand like Amul whipping cream, Richs, Tropilite etc)
And No Preservatives!
Some chopped mangoes as required.
If you are using Amul Fresh cream, then you will have to keep an ice bowl below the bowl you will be whisking you cream in. The cream will only whip until soft peaks & you will have to add some powdered sugar.
1. Chop the mangoes as shown in the video or you can also chop as per your convenience. I have removed it from the skin using a spoon which is the most comfortable way for me. Them I just squeeze out the extra pulp from the seeds.
2. Now add the pulp in a sieve. The excess moisture which will drain out will help reduce the water content in the ice cream which in turn will help us reduce the forming of ice crystals in the ice cream.
3. Now without using a single drop of water grind the mangoes into a puree.
4. Now in a bowl add 2 cups of mango puree & mix ¾ cup of condensed milk. You can use 1 cup too as per your taste. Mix really well & check for sweetness. If the sweetness is good for you then do not add any sugar. If you want more sweetness you can add in powdered sugar as per your choice and taste to check.
5. I did not add any sugar because my mixture was perfect & also to remember that the cream we will be using is also already sweetened. The sweetness of mangoes also plays a big role.
6. Now in another bowl add the whipping cream. Use a whisk or a electric blender to whip the cream until stiff peaks. The whisk will take you about 15 minutes but the electric beater reduces the time drastically,.
7. If you are using fresh cream you should keep a bowl full of ice and then sprinkle good amount of salt on it. Now keep another bowl in it & then start whisking. I have tried this and with a whisk it takes a good 25 minutes and with the electric beater it almost will take you around 15 minutes. Whipping cream is a much better option & now it is available in many stores near you so please try & use the whipping cream.
8. Once the cream is whipped now gradually add in the mango mixture. mixing the mixture slowly ensure that the cream does not lose its air which is very important. You can use a cut & fold method to fold in or just simply mix slowly.
9. Retain ¼ cup of mango mixture for later use. It will be used to make those swirls like premium ice creams have, you can opt to skip this step & mix the complete mixture.
10. Use a whisk too smoothen out the mixture.
11. Now use & metal, glass or plastic container to set the ice cream.
12. Now add in some chopped mangoes and mix gently. Add in the remaining mango mixture & use a bamboo stick or back of the spoon to make swirls as shown.
13. Cover with a plastic wrap & make sure that it touches the ice cream’s surface. This will ensure that no ice crust is formed on top. I used three containers for this ice cream so it does not matter to use various molds, you can also set it in smaller individual servings.
14. Freeze you ice cream, for at least 4 hours or overnight.
15. Remove you ice cream and rest it for 5 minutes before serving. You can serve it with some fresh mangoes. Enjoy some delish mango ice cream with no preservatives!
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