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Mango Ice Cream
Ingredients
1½ cups ripe alphonso mangoes, around 2, peeled and chopped2 to 3 tablespoons sugar
½ can sweetened condensed milk, 200 gms
2 cups full fat milk
1 teaspoon lemon juice
Instructions
Blend the mangoes with the sugar into a purée in a liquidiser.Combine the condensed milk, milk, puréed mangoes, lemon juice and mix well.
Pour the mixture in a shallow freezer proof plastic container. Cover and freeze till slushy, for about 2 hours.
Pour the mixture into a deep vessel and blend using a hand mixer, or you can even use a whisk, but thats going to take lot of your time. Blend till it is smooth and creamy.
Transfer the blended mixture back to the plastic shallow container. Cover and freeze again till slushy and follow this step one more time and you're done.
Cover and freeze till it is firm. Shift it into the refrigerator 45 minutes before you serve.
Scoop and serve.
Tips
The lemon juice is added to enhance the flavour of the mangoes. If you find that the mangoes you're using are a little sharp,
Do not add the lemon juice.
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