Mango Ice Cream

I just cant believe myself, that how I am going crazy making ice creams these days. Mango is in season and its summer!! So is it not the best time for a Mango Ice Cream? This Mango Ice Cream is the most simplest, I would say.  Does not require any special kitchen gadgets as such. Just whip all the ingredients in a blender and freeze!! Oops, I pretty much told the recipe here!! Yes!! It is as simple as that!!

The moment I saw this recipe in Sanjeev Kapoor’s channel, I made it right away!!

Now lets get whipping!!

[Preparation Time-10 mins : Freezing Time- 6-8 hrs or overnight ] 

Ingredients:

• Whipping Cream – 1 cup
• Milk – 1 cup
• Mango Puree – 1 cup
• Milk Powder – 1 cup
• Powdered Sugar – 1/2 cup (see tips)

Method:

• Take chilled milk, cream, milk powder, powdered sugar and mango puree in a blender and whip until well combined. Make sure there are no lumps and the mixture is smooth and creamy.

• Pour it in a freezer safe container. I poured half the mixture in some attractive Popsicle moulds. Freeze for 6 to 8 hours or over night.

Thats it!! Once frozen, leave it outside for a few mins and your Mango Ice Cream is ready to scoop!!

Enjoy this super easy, creamy summer treat!!

Tips:

1. Adjust sugar according to the sweetness of your mango puree.
2. To make mango puree, take the fleshy part of a ripe mango and grind it into a smooth puree. I have used fresh mango puree, u can use canned too.
3. U can replace mango puree with any other fruit puree for a different flavoured Ice Cream.
4. This Mango Ice Cream does not require to be blended in between freezing. No ice crystals will be formed in this method and it will be very creamy.
5. I personally felt that the flavour of milk powder was quite over-powering than the mango flavour before freezing. But it was absolutely fine and full of mango flavour after fully set. So do not panic like me.
6. If using a popsicle mould just dip or wash the outside of the popsicle mould in water while demoulding. It will help to get the popsicles easily.