MANGO ICE CREAM
We were very happy to get a bumper yield from our mango tree this year. The smaller ones went into the pickles and we let the bigger ones ripen in between layers of newspaper inside a carton.
The pleasant aroma of the King Of Fruits was enough to advertise that they were ripe and ready to be savoured.
Though the colour of the home grown mangoes is no match for the golden and glamorous mangoes available in the market, the natural nectar filled sweet taste undoubtedly beats them all.
Though the colour of the home grown mangoes is no match for the golden and glamorous mangoes available in the market, the natural nectar filled sweet taste undoubtedly beats them all.
Here is a recipe of Mango Ice Cream prepared using the organic home grown mangoes of the season.
INGREDIENTS
Pulp of ripe mangoes - 2 cups
Milk - 2 1/2 cups + 1/4 cup
Sugar ( optional) - 3 tbsps
Rice flour or Corn flour Or Maida - 1 tbsp
METHOD
1. Cut the mangoes and scoop out the pulp.
2. Boil the milk until it reduces to half its volume.
3. Mix the flour in another 1/4 cup of milk to make a paste.
4. Stir in the paste into the boiling milk and cook till it becomes smooth and creamy.
5. When the milk cools down blend the milk, mango pulp and sugar together in a blender.
6. Pour into an airtight container and freeze for three hours.
Enjoy the fresh organic Mango Ice Cream to your heart's content.
