By Devi Poojari
May 13, 2024
Made using fresh mango pulp, the ice cream is a classic summer treat with a seasonal twist. Replace the dairy with alternate milks to put a vegan spin on this dessert – that you can enjoy scooped in a cone or sandwiched between cookies.
2 cups ripe mango pulp 1 can condensed milk 2 cups heavy cream, chilled 1 teaspoon vanilla extract 1 pinch salt
Puree the mango chunks into a pulp using a blender while combining the condensed milk along with the vanilla in a bowl.
Add the mango pulp into the mixture and fold in gently, along with the salt.
Whip the cream in a separate cold bowl until peaks form, before folding into the mango mixture.
Transfer to a freezer container and smooth the top surface using a spatula.
Allow it to set for a minimum of 8 hours or overnight before serving.