Mango Ice Cream with Mango Bits

Mango Ice Cream with Mango Bits

It's the season of luscious, juicy mangoes. That is exactly why I decided to make mango ice cream and share the recipe with you. Clicking photos for this recipe was a real headache. The first time I tried to click the photos, even with all the props and camera in place, the ice cream began to melt real fast. 

The next day, I was a wee bit wiser. I went online to check what was going wrong. I learned a few tips and tricks and put them into play and that is why I managed to get that frost on the ice cream. No, these aren't photos of fake ice cream as you see in advertisements. This is Mango Ice Cream... for real! :-)

Ingredients:

1 cup mango pulp
¼ cup condensed milk (optional)
3 - 5 tablespoons powdered sugar, or to taste
5 tablespoons milk powder
100 mils milk
1 cup whipping cream
½ cup mango pieces

Method: 

1. Mix the mango pulp, condensed milk, powder sugar, milk powder, milk and give it a whiz in a blender. 
2. In a clean, dry bowl add the cream and whip to ‘semi-stiff peaks’ consistency. 
3. Gently add the mango pulp mixture from the blender and mango pieces into the cream. 
4. Mix it gently but well to ensure it all comes together perfectly. 
5. Freeze the mixture in an airtight container until sets. Scoop out and enjoy!

Chef Notes:

1. Condensed milk is added to give the ice cream a wonderful creamy texture. You can omit it if you like and adjust the sugar accordingly but I definitely prefer my ice cream creamy. 
2. Foods like ice cream when frozen lessens in sweetness hence when you adjust the sweetness please do add a wee bit extra. I used 5 tablespoons of sugar. 
3. You may share the direct blog-link of the recipe/s but do NOT publish my recipes and my photographs on any blog-site or website without my explicit consent or attempt to pass off my recipe/s as your own. You will be held accountable for plagiarism.