- Sweetened condensed mango pulp - 1 30 Oz can (I used Kesar Mango)
- Heavy whipping cream - 3 cups
- Sugar - 3/4 cups (Start with 1/2 cup and then adjust accordingly. Different brands differ in sugar concentration)
In a big stainless steel bowl which has a tight fitting lid (Ice cream freezes well in a metal container than plastic), mix heavy cream, mango pulp. Add sugar and stir till sugar has dissolved. Cover with the lid and place in the freezer. At the end of 4 hours, remove from the freezer and break the ice crystals with a fork. You could let it sit for couple of minutes and cut into chunks and pulse in food processor too. When you have mixed it all over, transfer the container back to the freezer. Repeat this process 3 - 4 times or until the ice cream is fairly smooth and set completely. Serve as desired. To be honest, I probably will never buy mango ice cream from the Indian store.
Another peek at the ice cream..
You can add some cardamom powder if desired along with some saffron to get 'Kesar Mango Ice cream'
Enjoy!! Pin It