Mango Icecream

Ingredients:

Mango Puree - 230 g
Whipped Cream - 175 g
Condensed Milk - 70 g + 1 tbsp

Method:

• Wash and peel mango skin.
• Scoop out the mango pulp and add to blender.
• Blend this without adding water.
• Transfer this to bowl.
• Take 2-3 tbsp of puree and set aside.
• Add in condensed milk and mix well.
• In other bowl add in whipped cream.
• Whisk this till you get stiff peaks.
• Slowly fold in mango condensed milk puree.
• Add in chopped mango pieces (optional) and fold gently.
• Now pour this freezer safe bowl.
• Spoon in the mango puree.
• Use a toothpick and make swirls.
• Cling wrap, such that surface touches the cream.
• Freeze for min 6 hours or overnight.
• Scoop and enjoy.

Note:

• I used 2 banganapalli mango.
• Also I took the icecream after 4 hours.
• Added it to blender, blended it using pulse mode.
• This gives a creamy texture.
• And this step is optional.