Creamy Mango Ice-cream

It's been really cold this week in London, I am missing India's tropical hot weather. Every summer when it's mango season I make sure to splurge on mango smoothies and fresh ice creams. Thanks to the lockdown I haven't been able to visit India for a year, hence I decided to give the mango ice cream recipe a try. After quite a lot of fails, {and a lack of fresh sweet mangoes in London}, I finally got it right! Now it's not necessary to use a stand mixer for this recipe, but if you do it will save you a good amount of time and muscle spasms.

All you need is-

• 2 cups of double cream
• 1 can of sweet condensed milk
• 1 cup + 1/4 cup of mango pulp (I used canned)

Add the cream to a medium-size bowl and whip it on low for 5-7miutes or until it has soft peaks. Once done, add the condensed milk and mix for 1 minute on low, avoid over mixing. Lastly, add 1 cup of mango pulp and fold in the mixture using a spatula. In a freezer-safe container, (I used my metal bread loaf tin) pour the mixture. I like to get creative and add a marble effect swirl on the top of the mixture by using about 1/4 cup of pulp and swirling it using a spoon. (As shown in image below)

Cover the tin with baking paper or cling wrap to avoid ice crystals form on the surface. Freeze this mixture for 6-8 hours. Scoop out and serve immediately. Sorry-not-sorry if you get addicted to this! 

If you try this recipe, don't forget to give me a shout-out @thepintopost on Instagram or TikTok.