Friday, April 24, 2015

Mango Ice Cream

It is summer, so the time to look forward to mangoes. There seem to be no particular season for the fruits in where I live, but the mangoes that are available during the season have richer taste in them. Most varieties I get here have a thin, and long stone, more flesh and some varieties are a bit fibrous. They are all quite sweet once you remove the skin. Unlike those which I relish in India eating whole with the skin on, these have a tart skin that have to be sliced off. The tree at home gave us about three or four large fruits at one go and I was tired making milkshakes and lassi every other day. I had already done the amrakhand that was inside the refrigerator and the mango sorbet just got over three days ago. So it was time to think of anything other than these. It had to be ice cream then, don't you agree?

I have a small booklet of recipes from Milkmaid, Nestle India. Among others there was a recipe for mango ice cream which I looked up. The ingredients listed gelatine which I found unsuitable for us. Still, I decided to use the recipe and try my luck with some custard powder for substitution. then I chanced upon many recipes that did not use any stabilizer. The ice cream looked very nice too. Thus from various recipes I had read, I adapted partially Tarla Dalal's Mango ice cream recipe and the one from the booklet I had.
The ice cream did not last even a few days, needless to mention. This was an every afternoon dessert that my husband tried hard to keep to a scoop, looking forlornly at the reducing quantity with each scoop.

Mango Ice Cream

Makes 1 litre
2 -3 large mangoes that have less fibre/ peeled and chopped to achieve 2 cups mangoes
384 grams/ 1 tin of condensed milk
1/2 litre milk
2 teaspoons custard powder
1/8 cup sugar ( adjust according to how sweet the mangoes are)
1 teaspoon juice of lime

Peel mangoes, cut them in small cubes.
Add the sugar to the mangoes and puree them together in a blender.
Keep 1/4 cup of milk aside and put the rest to boil.
Stir in the custard powder into the 1/4 cup milk to a lump free mixture.
Add this to the warm milk and soon as it thickens a bit, remove from the fire.
Allow this milk to cool.
Whisk the condensed milk and blend the milk and juice of limes. Using a wire whisk, whisk the mixture. This way it gets well aerated.
Gently add in the mango puree. Mix them well and transfer to a freezer container. Cover with a tight lid and place it in the freezer for four hours.

Take the ice cream from the freezer and whisk again. Repeat this thrice at two hour intervals. This makes smoother ice cream. Return the container to the freezer.
Scoop out the ice cream on to serving bowls and enjoy.


Welcome and thank you for taking time to drop by.
I appreciate your valuable comments and tips.
I sincerely hope to improve with them.
Hope we shall interact often.
Thanks once again,
Lata Raja.