The dreamy creamy mango ice cream is a guaranteed heartbreaker — he’s got the looks, he’s got the charm, he’s smooth, he’s sinful, and he’s hot even when he’s cold. The king of ice creams knows how to romance us all, and how! Luscious and absolutely divine, the dreamy creamy mango ice cream packs in dollops of love.
Come summer and I wait to tuck into these wonderful fruits before the season runs out. They do make the heart grow fonder, don’t they? And while I can, I try to make as many desserts too. This year, our tree yielded around 150 fruits. Yes, I know what you’re thinking. But sadly we didn’t get to eat them all. Many were knocked down by strong winds when we had April showers. Then of course, we gave our relatives and friends and neighbours a few fruits each. Then, the ones that were plucked a little too early turned yellow but were tasteless. The ones that were left ripened all too quickly and we had so many to finish on 10 days. What a mango eating frenzy that was!
I’m not sure of the variety, though. It’s kinda long and you can peel the skin right off the flesh. There’s a picture of it here — let me know if you know what variety it is. Oh, and do try out the king of lassis: mango lassi, while you’re at it. Slurrrrpy heaven!
Mangoes always take me to my childhood. So does ice cream. Putting the two together was a no brainer. It’s the season of romance after all — and all I want is some dreamy creamy mango ice cream! Don’t you?
- 1 cup milk
- 1 and 1/2 cups sugar (325 g)
- 1 tablespoon custard powder (you could use cornflour)
- 3 cups whipping cream
- 2 cups mango pulp (500-550 g, the pulp from 2 big or 3 medium mangoes)
- 1 vanilla pod or 1 teaspoon vanilla extract
Mix the custard powder with a 1/4 cup milk.
Place a saucepan on low heat, add the remaining milk and all of the sugar and stir until the sugar dissolves.
Slowly bring it to a boil.
Once it boils, stir in the custard milk, give it a good mix, and simmer for a few minutes before turning off the heat.
Cool completely. To prevent the film from forming on top when you cool it quickly, place a layer of plastic wrap on the surface of the custard milk.
Once it cools, add the milk mixture, mango pulp, whipping cream and vanilla seeds to a blender and blend until smooth and creamy.
Transfer the creamy mango mixture to a shallow aluminium container, cover it securely with a lid and place it in the freezer.
After 2 hours, take the container out, and either 1. put the whole thing in the blender, or 2. use a whisk it all together. You’ll see that the edges have frozen sooner that the middle. Whisk or blend to break up the ice crystals, and keep it back in the freezer.
Repeat the above process after 2 hours.
After another 2 hours, repeat the process of whisking/blending, and place it back in the freezer.
Your ice cream will be ready to consume after 8 hours in the freezer.
Serving: Bring the container to the front of the freezer an hour before you serve it. Serve it as is, or sprinkle with nuts, or saffron, or top with a cherry.
Equipment: A saucepan, an aluminium or freezer safe shallow container with a lid, a blender or food processor.
The king of fruits is here (E Times, TOI)
The King of Lassis: Mango Lassi | Mango Lassi Recipe (not just spice)