Skip to main content

Mango Ice cream

 This Mango Ice – Cream recipe comprising of milk, sugar, and mangoes is an easy-to-go recipe as well as one of the most crucial desserts that everyone can make at home. This is a fuss-free recipe without any added preservatives, chemical sweeteners, or any other harmful substances, besides the best part about this recipe is that it does not require any gadget just like an ice–cream maker. A pure homemade, simple yet classic recipe for everyone from renegade bachelors to nuclear families. Thus, enjoy your weekend by beating the heat with this mango ice–cream recipe along with your friends, family, and all of your loved ones.




INGREDIENTS : 

  • (3-4) Dasheri Mangoes or Himsagar Mangoes
  • 1litre Milk
  • 3/4th cups of Sugar
  • 1.5 cup Whipped Cream



METHOD :

  1. Peel the mangoes and puree them in a blender.
  2. Make some slices of mangoes and cut them into small pieces.
  3. In a kadhai pour the milk and keep it stirring on low-medium heat so that it does not burn.
  4. Once the volume is reduced to half add the sugar and again reduce it to 3/4th or till it reaches to the consistency of condensed milk.
  5. Let it come to room temperature and add the mango puree and mix them well.
  6. Chill the mix in a fridge.
  7. Add 1.5 cups of whipping cream and start beating at low speed for the first couple of minutes, once it reaches a thick consistency start beating it at high speed till the consistency is airy.
  8. Now, gently mix the mango mixture with whipped cream by folding it gently.
  9. Pour the mix in the ice–cream molds and add the mango pieces by pressing them gently from the top. Do not overfill the mold. Add some mango puree from top and make the surface plain.
  10. Refrigerate for (6 - 12) hours or for best result let it be overnight.
  11. Lastly, gobble it down.
  12. A crucial tip, i.e., while beating the whipped cream always chill the vessel in which you will be beating the cream as well as keep it upon a bowl of ice and add some salt in order to prevent its melting point.

Comments

Post a Comment

Popular posts from this blog

Shorshe Maach ( Bengali fish curry in mustard sauce )

 Shorshe Maach or Fish Mustard Curry is an authentic dish from West Bengal. The main ingredient used here is mustard, which has to be thoroughly cooked to get rid of its pungent aroma. Traditionally made with mustard paste grinded by a "sheel noda" where stone is used to grind mustard by the use of friction. A beautiful dish with very less ingredients and simple flavours. You can also use other fishes like Hilsa, Catla, the results would be the same. Try this recipe at home and serve with a hot bowl of steaming rice. Ingredients 750 g Rohu fish salt to taste 1 tsp turmeric powder 1 tbsp raw mustard oil 1/2 cup black mustard seeds 1 dry red chili 3 green chilies 4 tbsp raw mustard oil 1 tsp kalunji (nigella seeds) 1/2 tsp turmeric powder 4 cups hot water 4 slit green chilies Method Marinate the fish pieces in salt, turmeric powder and mustard oil, let it rest for 15 minutes. Soak the mustard seeds, dry red chili in water for 5 minutes. Then add them to a blender, also add gree...
Post a Comment
Read more

Chana Kabab

  Chana Kabab or Chickpea Kabab is a healthy take on the world of kababs. With a good source of carbohydrates and proteins this chana kabab recipe is the most accurate way to enjoy this dish without worrying about health too much. The filling is a crucial part of this recipe as it provides the necessary crunch to the kabab, you can make a roll by putting inside a roti or use it as a wrap by adding sauces of your choice. A comfort food that is delicious and healthy at the same time, what more can you ask for ?😂 Ingredients 2 cups Chickpea (kabuli chana) 2 bayleaf a pinch of baking soda salt to taste 3 tbsp vegetable oil + required oil for frying 1 tsp cumin seeds 1/2 tsp fennel seeds (sauf) 1 tsp chopped green chilies 2-3 finely chopped onions 1 tsp ginger garlic paste 1/2 tsp cumin powder 1/2 tsp coriander powder 1 tsp red chili powder 1.5 tsp amchur powder (dry mango powder) 1 tsp garam masala powder       for the filling 1-2 finely chopped onions 4 green chilies (...
Post a Comment
Read more

Dahi waale aloo

Dahi wale aloo or potatoes cooked in yogurt gravy is a  rich gravy from Rajasthan. It is one of the simplest potato curries that is flavourful yet aromatic, the ingredients are quite simple, and the yogurt gives a rich base and that required sourness to the curry. This is a no onion, no garlic recipe, yet the flavours are quite promising, so grab your rice bowl, cook this for dinner and enjoy your meal.   Ingredients 4-5 medium potatoes 1 tsp coriander Seeds 10-15 black peppercorns 1 tsp cumin seeds 2 dried red chilies 3 green cardamom 1 tsp fennel seeds 2 Onions 4 green chilies 1 cup curd 1 tsp turmeric powder 1 tsp red chili powder 1/2 tsp black salt 3 tsp  mustard oil 1 tsp hing 1/2 tsp Sugar chopped coriander leaves dried fenugreek leaves 1 tsp garam masala powder 2 cups warm water Method Wash the potatoes well, keep the skin on if you desire, or discard the skin, completely your choice. Portion the potatoes into equal portions. Heat a pan on low heat and add the...
Post a Comment
Read more