Friday, December 21, 2012

Mango ice cream

 
 
First of all, let me express my apologies for being away all this while. I never planned this hiatus to happen. But then man proposes and God disposes. right? I couldn't help but stay away from my kitchen and my camera for two reasons.
  • We were hit by some kind of viral flu that refused to go way for two weeks. It was one of the worst flus to hit me. As a matter of fact, I am still recovering from the nasty cough.
  • The second reason being, it is the month of December. It is that time of year when we take a vacation to India. So a lot of things are happening around the house. There is cleaning, packing, storing, shopping and more packing. So my life, for the past few weeks has been a complete roller coaster ride.
 
 
Now coming to this recipe, if you are one of those, who celebrate Christmas during Summer, then this dessert is just the thing. Right now, summer is in full swing in Tanzania and the produce of mangoes is in abundance. A few days back, my vegetable vendor got these extremely sweet smelling mangoes at my door step. I couldn't help but buy a dozen. Under ordinary circumstances, I wouldn't have made ice cream out of the mangoes. But Purvi had been asking for mango ice cream for a long time. She had been seeing this picture of Mango ice cream in one of Sanjeev Kapoor's recipe books. The recipe looked very easy and more over I had all the ingredients. So there I was making this ice cream.
 
 
 
 
Although this ice cream is deceptively easy to make, the texture is rich and creamy. More like kulfi. There is something about this sweet scented aromatic fruit. It imparts a luscious texture to this frozen dessert. All you have to do is give this ice cream a lick and you will fall for this hook, line, and sinker!!
 
 
Mango ice cream recipe:
Preparation time: 15min
Freezing time: over night
Serves- 6-8

Ingredients:
Cream- 1 cup
Mango pulp- 1 cup
Milk powder- 1 cup
Sugar- 1 cup
Chilled milk- 1 cup
Corn flour- 1 tbsp.
 
 
 
Method:
  • Blend all the ingredients in a blender till smooth. Pour the mixture in an airtight container. Cover with a cling film, place the lid and freeze the mixture for 2-3 hrs
  • Remove the ice cream to a blender and blend till smooth. Transfer the contents back to the air tight container and freeze for 5-6 hrs till completely set.
  • Scoop and serve immediately.
Notes:
  • If the mango pulp is very sweet, reduce the amount of sugar.
  • You can use a  cup of any size. Just make sure to use the same cup to measure all the ingredients.
This dessert is my entry for Nancy's YBR- December event
 
 
 
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