Tuesday, July 19, 2016

Tasty Tuesday: Only 3 Ingr Creamy Mango Icecream

'Tis the Mango season...
and unfortunately its coming to an end...
So for those people who want to savour the mangoes some more, but as the fruits are going soft waaaaay to quickly..... I have a trick up my sleeve.
Have all the firm mangoes, sliced and eaten the way you like, but with the mangoes that have gone soft, scoop out the pulp, puree and freeze them in ice-cubes trays.
Then you can keep taking them out cube by cube and make either mango Kulfi, or mango Icecream, or mango Lassi, or mango Souffle, or mango Cheesecake.
The list is endless.
Even when the season is over!
But today's recipe is of the first ever home-made mango ice-cream that I have ever tried...
I was always told that for good ice-creams you need a churner or a special machine, and that its a tedious affair...
So I just wasn't interested in going to such great lengths.
I like to do and make things that are uncomplicated and quick...
But when I saw this recipe of 3 ingredient mango ice cream on the internet, I got curious, coz I had way too many mangoes lying in my fridge and they were not firm enough for the kids to enjoy!
Try this ice-cream with pistachios or with fresh chopped mangoes or with pretty sprinklers...
yummy and creamy and absolutely lick-your-fingers variety.
And with no preservatives, completely home-made!
Only thing that I would like to change is that its way too sweet.... obviously- sweet dussehri mangoes with reeeeaaally sweet condensed milk and sweet whipped cream.... its got to be sweet!
But I will look around for a way to make it slightly less sweet.
Will keep you posted!


You can serve them with sliced pistachios or without!




SO HERE'S THE RECIPE:

The 3 Ingr:
Mango pulp-1 cup
1 firm mango, cubed into small pieces
Milkmaid or any other brand of condensed milk-1 can of 400 ml (14 oz)
Heavy cream or whipping cream
some sliced pistachios for garnishing (optional)

Instructions:
1-First puree the 1 cup mango pulp and keep it aside.
2-Now in a different bowl, beat the heavy cream with a beater to make it light and fluffy and with soft peaks.
3- Combine the mango puree with the whipped cream, and then add in the condensed milk.
dont beat too much, just mix it till combined.
4- Add the chopped mango pieces and mix.
5- Pour into a loaf pan and then cover it with a cling film.
Lightly press the cling film onto the entire ice-cream surface so that there are no air bubbles.
This is to prevent ice crystals.
6- Freeze overnight and serve the next day, garnished with slivers of pistachios.

Lick your fingers, and the spoon, and go for a second serving!



For your Pinning pleasure!!!



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