Mango Ice Cream-Mango Ice Cream Recipe

How to make Mango Ice cream (Indian style)

Mango pulp – 1 cup
Milk Powder – 1 cup (full fat / full cream milk powder)
Water – 2 cups
Sugar – 1 cup
Fresh dairy cream – 1 cup
Mango essence – 1 tsp
Yellow food color – 2 drops (I did not use it)
GMS – 1/2 tsp
Milk -1/2 cup
Ice cream stabilizer (CMC) – 1 tsp

Keep refrigerator settings to maximum.

Blend mango pieces in a blender and take 1 cup of mango puree.

Mix GMS with 1/2 cup milk.

Mix stabilizer with 1 tsp sugar.

Now add stabilizer + sugar mix to the GMS + milk, little by little stirring continuously with a spoon or fork.The mixture will become slightly thick. Keep it aside.

Mix water with milk powder well without any lumps.

Add mango puree, essence, food color, sugar and cream to the above and mix well.

Then add GMS and stabilizer mix. Mix everything together well and keep it in the freezer.

Use only aluminium container with a lid for freezing the ice cream mix.( this is done to prevent crystal formation and to get a good texture)

Once it is half set, take it out from the freezer and beat it with a wooden ladle (do not use mixie). 

Beat it at least 4 times with a gap of 1 hour for 5 minutes.

After it is set, enjoy delicious mango ice cream.

Fresh cream is available ready made.You can use homemade cream also. Boil milk, cool it and refrigerate it overnight.The next morning, you will find a thick layer of cream on the top.Collect it and keep it in the freezer. Use it for recipes which need fresh dairy cream.