How to make Mango Ice Cream with Condensed -
Mango pulp mixed with sweetened and unsweetened milk, flavoured with vanilla and cardamom and set.
This recipe is contributed by Member Jorraine Arathoon.
Main Ingredients : Full Cream Milk (फुल क्रीम/ मलाईदार दूध ), Ripe Mangoes (पके हुए आम)
Cuisine : Indian
Course : Desserts
For more recipes related to Mango Ice Cream with Condensed checkout Kesari Indrayani, Perfect Phirni. You can also find more Desserts recipes like Quick Chocolate Biscuit Cake Apple Beignets French Toast Pudding Moroccan Rice Pudding
Mango Ice Cream with Condensed Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : 21-25 minutes
Cook time : 11-15 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Sweet
Ingredients for Mango Ice Cream with Condensed Recipe
Full Cream Milk 1/2 litre
Ripe Mangoes 4-5 medium
Sweetened condensed milk 100 millilitres
Sugar to taste
Vanilla essence 1/2 teaspoon
Green cardamom powder 3/4 teaspoon
Method
Step 1
Heat the milk in a non-stick deep pan. Bring the milk to boil and cook for twelve to fifteen minutes.
Step 2
Remove the pan from the heat. Add condensed milk to it and mix well and allow to cool. Meanwhile peel and deseed the mangoes and blend them to make a thick pulp without adding water.
Step 3
Add the mango pulp to the milk and blend it. Add sugar if required.Transfer the mixture in an air tight container and keep it in the freezer till it sets without forming crystals on top.
Step 4
Remove and transfer the mixture in a blender and blend again along with vanilla essence and green cardamom powder.
Step 5
Again freeze the mixture for an hour and then again blend the mixture and then set it for three to four hours. Serve chilled
Most Visited Recipes
Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
