15 Mango Recipes - Traditional Indian Recipes for Both Raw and Ripe Mangoes by Geeta Subramanium - HTML preview

9. RIPE MANGO ICE-CREAM

Ingredients:

• Mangoes: 3 medium
• Milk: 2 liters full cream
• Sugar : 1 cup
• Nuts: almonds, pistachios chopped fine : ¼ cup
• Pure ghee: 2 tbsp

Method:

1. Peel and chop 2 ½ mangoes into large pieces and make a puree. Keep aside

2. Cut the remaining ½ mango into tiny pieces and keep aside.

3. Boil the milk in a heavy bottomed pan on a gentle flame till it thickens.

Keep stirring constantly. Don’t let it boil over, or burn.

4. The milk should be boiled till it is roughly ¼ of the original quantity.

Note:The creaminess of the ice-cream depends on how well the milk is boiled. So take care to thicken it well.

5. Add the sugar and stir well to dissolve the sugar. In about 5-10 minutes the sugar will dissolve completely. Keep aside to cool.

6. Add 1 tbsp ghee to a wok, let it heat and add the mango puree. Saute on a gentle flame till the puree starts thickening.

7. Transfer the puree to the thickened milk stir gently and boil again for 5- 7 minutes. The mixture by now should be very thick.

8. Transfer to a freezing dish or alternately into kulfimoulds.

9. In another wok add 1 tbsp ghee and lightly fry the nuts, and transfer to the milk mixture.

10. Add the chopped mangoes and freeze for 5-6 hours.

11. Serve with cut mangoes.