Mango is called the king of fruits for its unique fragrance, taste and flavour. They are delicious fruits and available in summer. They are packed with minerals, antioxidants, fiber, digestive enzymes and vitamins. It protects from lung, colon, breast, prostrate cancer.
This icecream has very less ingredients and is very simple and healthy. No eggs, heavy cream or condensed milk is used in this recipe.
INGREDIENTS
- Mango banganapalli 1
- Milk 250g
- Sugar as required
- Cornflour 2 tbsp
- Cardamom powder 1 tsp
- Cashews and kismiss 2 tbsp each
FOR CHERRY SAUCE
- Cherry. 250g
- Water 1/2 cup
- Sugar 2 tbsp or as per taste
METHOD
Peel the mango, cut it and blend the pulp into fine paste.
Keep 1/4 tea cup milk aside add cornflour and mix it in a small bowl. Boil the rest of the milk in a deep vessel and keep on boilng till it becomes half. Add the milk with cornflour and mix it well. Add sugar and mix well. Once it comes to a boil turn off the heat.
After the milk cools down add the cardamom powder and mango pulp. Blend in a blender and transfer the mixture into freezer proof box, keep it in the freezer.
After 4 hrs take out the ice cream and blend it in a blender and keep it again in the freezer. Repeat it three time every 2 hours. After the last time blending while transfering it into the container add cashews and raisins and keep it in the freezer. Freeze overnight.
HOW TO PREPARE CHERRY SAUCE
Wash and desired the cherries. In a kadai add the cherries, water and sugar and keep on cooking till the cherries become soft and thick. Strain it after it cools down.
While serving mango icecream pour the cherry sauce over it.
NOTE-
1.The mixture has to be blended 3-4 times to break the ice crystals forming. Just pulse it few times.
2. If the cherry sauce is runny boil it and make it thick.
