3 ingredients Mango Ice-cream

 Ingredients

2 cups (480 ml) heavy whipping cream, cold 

1 cup (240 ml) sweetened condensed milk

1 3/4 cups (420 ml) mango puree (see notes), divided

 

Directions

In a food processor or blender, process heavy cream, stopping and scraping down sides of processor jar as needed for even blending, until thickened and soft peaks form, 30 to 60 seconds.  

Add condensed milk and 1 1/2 cups mango puree and process until well combined,10 to 20 seconds. 

Pour mixture into a loaf pan, 8-inch square baking pan or dish, or large metal or glass bowl. Drizzle remaining 1/4 cup mango puree over top and gently swirl into cream mixture using tines of a fork to create a swirl pattern. Press plastic wrap flush against surface and freeze until frozen and firm, at least 6 hours.

 Scoop and enjoy.

Make-Ahead and storage

The ice cream can be frozen for up to 4 months.

Look for canned or frozen mango pulp or puree that's 100% mango with no added sugar or stabilizers. Brands like Deep, Swad, or Kesar mango puree are widely available in Indian or international grocery stores and online. If using fresh mango, puree and cook it down with sugar to concentrate flavor and reduce moisture.

 

https://gscrochetdesigns.blogspot.com. one can see my crochet creations  

https://kneereplacement-stickclub.blogspot.com. for info on knee replacement

https://cancersupportindia.blogspot.com  for info on cancer and health related topics

https://GSiyers home remedies.blogspot.com   is the latest addition to my blogs