“Time to make mango ice cream!!!”, my children shouted excitedly when they saw the mangoes. Season’s first mangoes arrived in our home and they were so excited.
Mangoes are the reason I just can’t diet in the summers. Come summer and how can you not devour MANGOES – the king of fruits and especially when they only come once in a year!
Safeda or Banganapalli Mango
Mango is a very versatile fruit and it can be used in so many dishes – raw and ripe, both. It can be easily cooked too. Raw mango salads are hugely popular. In many regions, raw mango pickle is made in summers and eaten for the rest of the year.
It adds tanginess to the savoury dishes and in sweet dishes, the combination of sweet and tangy flavour is beautiful. The most distinct flavour of Mango stays intact even with all the seasonings and spices.
Mango ice cream is our all-time favourite. It’s a permanent item in our freezer throughout the summer. I love making it for my family.
The mango ice cream that I make at home for my family is free from preservatives or any other harmful ingredient that’s found in ice creams available in the market. It can stay in the freezer for a long time.
Mango Ice Cream
Homemade Mango Ice Cream
Ingredients
1. Ripe Mango – 2 (I used Safeda or Banganapalli, but you can use any variety with fewer threads or fibres)
2. Milk – 1 lt (Full Cream
3. Sugar – 200 gm
4. Arrowroot Powder – 3 tsp
5. Vanilla essence – 1/4 tsp
6. Food colour – Yellow, Orange (I mixed both the colour in an equal ratio similar to get the same colour as the mango ice creams available in the market)
Makes 4 servings
Method
1. Cut the mangoes in small square dices and keep aside.
2. Boil the milk. Once boiled, turn the heat on the minimum and let it simmer. Keep stirring to avoid the milk to burn from the bottom. Reduce the milk to half of its volume.
3. After the milk is reduced, add sugar and stir it’s completely dissolved.
4. Mix arrowroot powder in some cold milk or water and add it to the mixture. Stir well till the mixture thickens.
5. Turn the heat off and remove the pan.
6. Now add vanilla essence and mix well.
7. Take yellow and orange food colour in equal 1:1 ratio. (Liquid – 4 drops / Powder – 1 small pinch)
8. Mix well and stir till the colour dissolves.
9. Keep stirring to cool down the mixture and also to avoid the formation of a layer of cream on top.
10. When the mixture cools down, add the mango pieces.
11. Transfer the mixture in a container and freeze for 5-6 hours.
Also read
Hasselback Potato Recipe
Foods To Keep Cool In Summer
Igloo With An Umbrella
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