Fresh Mango Ice-Cream
by Tarla Dalal
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Added to 282 cookbooks
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Buy fresh alphonsos when they’re in season, and make some of this fresh ice cream. With the goodness of mango pulp, cream, milk and sugar, a scoopful can bring a smile on your face. Don’t forget to decorate the ice cream with fresh mango pieces!
- Set the control of the freezer compartment of the refrigerator at the highest point one hour in advance.
- Keep aside a few mango pieces for decoration. Mix the remaining chopped mango, mango juice and sugar very well.
- Beat the cream lightly. Add the beaten cream and the milk to the mixture.
- Pour the mixture into ice trays. The layer of an ice-cream mixture should not be more than 12 mm. thick.
- Put the trays in the freezer compartment so that each tray touches the chilling plate directly. Under no circumstances should a tray be put over ice cubes or another tray.
- The ice-cream will be almost fully set in 45 minutes to 1 hour (depending on the refrigerator).
- At this stage, remove the frozen mixture into a bowl.
- Mix well, decorate with the balance mango pieces and serve immediately.
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