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Mango Ice cream

2 min read

Delicious and simple ice cream made majorly with mangoes and cream

2 cups whipping cream
2 ripe sweet mangoes
4 tablespoons icing sugar
broken dry fruits
for the syrup :
2 cups mango juice
2 teaspoons corn starch

Process: In a saucepan add the juice and keep it on medium heat. Mix some water in the corn starch and pour in the juice. Stir well and cook on medium heat until comes to a boil and then reduce the heat low for few minutes until mixture thickens.
Blend the mangoes pulp into smooth paste. In a bowl add the whipping cream and icing sugar, beat the cream for around 5-7 minutes on low to medium speed until it becomes thicker. Add the blended pulp to the thick whipped cream and mix for another 1 minute. for color purposes add few teaspoons of syrup in it. Add some dry fruits and mix well.
In a deep tray fill the cream half way, drizzle some syrup and fill with the remaining cream. On top add some syrup and dry fruits , cover on top with surround wrap and keep it in the freezer for around 3-4 hours.
Remove the icecream tray out, scoop the icecream and serve chilled.

Note : The syrup is best to drizzled in between layers instead of the top part so that it doesnt get crystalized as the freezer hits the top layer first

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