Eggless Mango Ice Cream Recipe

Ingredients

Fresh Mango – 2 Big Numbers or Puree 1 Cup

Sugar – 1/4 Cup or More

Whole Milk or Condensed Milk – 1/2 Cup (Optional)

Whipped Cream – 2 Cups Approximately (Cream from 240 ml of heavy whipping cream)

Chocolate Chips or melted chocolate (store bought choc syrup) or funfetti sprinkles  – As needed (Optional)

Method

• Clean the mangoes and remove the skin.
• Extract the pulp, add sugar and blend in mixie to make mango puree.
• Boil the whole milk in very slow flame so it reduces halve in quantity and allow to cool completely(if using condensed milk skip this process).
• Meanwhile whip the cream to soft peaks then add the mango puree to the whipped cream.

• Add milk/condensed milk in small quantity when it has nice thick dropping consistency stop adding milk and freeze it in an air tight container to set.
• Glass bowl works great and  cover top with cling wrap.
• After 1 hour add chocolate chips mix well (you can grate/chop the chips, optional) and again freeze it.
• Check it after 2 hours.
• You can add any topping as desired before serving.

Note:

1. Substitute condensed milk this ease the process of boiling whole milk. If so don’t forget to minimize the sugar quantity as condensed milk is already sweetened.