Alphonso Mango Ice Cream.
You can have Alphonso Mango Ice Cream using 3 ingredients and 8 steps. Here is how you achieve that.
Ingredients of Alphonso Mango Ice Cream
- It's 400 grams of Amul fresh cream or whipping cream (Chilled).
- Prepare 6 cups of ripe mango puree.
- Prepare 1 Cup of Condensed Milk Or Sugar Powder.
Alphonso Mango Ice Cream instructions
- How to make this easy ice cream recipe: -- Make a mango puree: Remove skin and dice the mango, taking care to remove the skin, and add it to the blender. Blend until it is smooth without adding any water..
- Add the cream to a mixing bowl. Whip the cream using a hand mixer or a stand mixer with a whisk attachment, whisk until soft peaks form. You can also use a manual hand whisk if you don’t have the.
- Add the condensed milk to the cream and Add the mango puree to the whipped cream and mix for 1-2 minutes until they are well combined..
- Pour the combined mango and cream mixture into a freezer-friendly container with a lid..
- Cover with butter paper and aluminum foil, then a cover with lid and freeze for 8 hours or till it sets completely..
- Take the mango ice cream out of the freezer and let it thaw for 5 minutes to let it soften a little. Scoop and serve..
- What kind of mango should I use? The ‘Alphonso’ mango is the best to make any kind of dessert because of its sweetness and rich flavor. Or any other local variety of mango that has a naturally sweet taste will be perfect for this ice cream..
- About Cream -- So the key to whipping Amul Cream or any cream with about 25%-30% butterfat content is :-- Cream put in a freezer for three hours. Chill the cream well before use. Chilled cream will always be thick like ice-cream and will have water settled at the bottom. Discard the water. Do not use at all. Chill the bowl and whisk that will be used for whipping the cream..