Ice Cream
Mango Ice Cream
A summer-only classic — cooked mango pulp folded into vanilla base. Bright, fragrant, no machine needed.
Prep
480 min
Cook
10 min
Serves
6
Per serving
179kcal
Protein
3g
Carbs
22g
Fat
9g
Fibre
1g
Ingredients
- 500 mlVanilla ice-cream base
- 1/4 cupMango pulp (Alphonso or Kesar)
- 2 tbspMango pieces (optional)
- a few dropsYellow food colour
- 1 tspMango essence
Method
- 1
Cook mango pulp on a low flame for 5–8 minutes to thicken and concentrate the flavour. Cool completely.
- 2
Stir the cooled mango pulp, essence and a few drops of yellow colour into the vanilla base.
- 3
Fold in mango pieces (if using). Freeze 8 hours.