Prep 30 mins
Cook 15 mins
This mango ice cream is made with pure mango pulp (preferably Alphonso mango pulp available in 1KG cans from shops stocking Indian imports). It's rich and smooth and just yummy. The sugar is minimal and can be replaced with a sweetener like Splenda or Equal. Please use half a can of Carnation evaporated milk, one can of condensed milk and one of Nestles pure cream. I kept getting the red x's each time so had to use the gram units!
- 1 kg mango pulp or 1 kg pulp from fresh mango
- 397 g sweetened condensed milk
- 170 g nestles pure cream or 170 g double cream
- 200 g Carnation Evaporated Milk
- 2 tablespoons sugar (sugar substitute) or 2 tablespoons Equal sugar substitute (sugar substitute) or 2 tablespoons Splenda granular (sugar substitute)
- Use a large capacity food processor. Empty the mango pulp and using pulse action mode, blend the pulp till smooth. Slowly add the sugar or substitute and blend. Add the full can of condensed milk, the evaporated milk and finally the pure cream. Use the pulse motion only.
- Once all the ingredients are well blended check the taste. It should be just as you want it--thick, creamy and sweet, but not too sweet. If you find it too sweet, add more cream or evaporated milk.
- Have 2 or 3 Tupperware containers ready (with airtight lids).
- Pour the mix and seal each Tupperware with Saran wrap and then use the cover.
- Deep freeze till set--will take more than 3 hours.
- Get container out 10 minutes before serving.