By Krati Purwar
April 18, 2024
Heatwaves call for an ice cream-making session at home. While you can make the frozen dessert using any fruit, it is best to pick fresh mangoes because summer equals devouring the king of fruits. Here is a quick recipe you need to try out.
1 teaspoon vanilla extract 1 cup heavy cream 2 ripe mangoes 1 tablespoon lemon juice ½ sweetened condensed milk
Blend diced mangoes in a food processor until you have a smooth paste. Strain it through a sieve to remove large lumps.
Whip the heavy cream in a large pot until you see soft peaks. In another bowl, combine mango puree, condensed milk, vanilla extract, and lemon juice.
Fold the whipped cream with the mango puree and condensed milk mixture.
Once done, keep the ice cream in the refrigerator for at least 4-6 hours.
Cover the container so that ice and moisture do not destroy the texture of the ice cream.
Let mango ice cream sit at room temperature for a while before serving it with fresh chunks of mangoes.