Homemade Mango Ice Cream For Summer
- Mango puree 4 cups
- Whipped cream 200 grams
- White sugar 4 cups
- To prepare mango puree, dice the pulp of fresh mango into chunks. Blend it to a smooth puree along with sugar without using any water. Or you can use canned mango puree.
- Whip the cream using a hand mixer till soft peaks form. You can use a stand mixer as well for the purpose.
- Add mango puree in the whipped cream. Whisk using the hand blender for 1 – 2 minutes or until well combined. Taste and if required add more sugar accordingly.
- Pour the ice cream into a freezer friendly container with a lid. Freeze for 5 – 6 hours or until set.
Stand for 5 minutes to soften slightly, then scoop and serve!