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Too Hot? Make Eggless, Mango Ice Cream at Home!

If you’re a mango lover, this ice cool recipe is just for you! 

2 min read

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  • 1 Tablespoon Milk
  • Pinch of saffron strands
  • 400 gms Alphonso mango pulp
  • 150 gms or two-third cup chilled whipping cream chilled (should be at least 30% fat or else it won’t whip up)
  • 200 gms chilled condensed milk
  • 1 Tablespoon vanilla extract
  • 30 to 50 gms sifted icing sugar (this depends on sweetness of mangoes)


Warm the milk in a small bowl and add the saffron to it and stir. Set aside for it to cool and for saffron to leave its colour and flavour in the milk.

Warm milk with saffron strands (Photo: The Quint)

Puree the mango pulp until there aren’t any lumps.

Blend the mango pulp until smooth (Photo: The Quint)

Use a whisk attachment to whip the cream to soft peaks in a large, chilled bowl (no more than soft peaks or it will split if you are using dairy cream).

Whip the cream with an electric beater (Photo: The Quint)

Add the mango pulp, condensed milk, saffron milk and vanilla extract to the whipped cream and whisk on low speed until it is all combined.

Pour the mixture into a chilled container (Photo: The Quint)

Taste it and accordingly add the icing sugar, as this will depend on the sweetness of the mangoes and whisk on low speed again to combine completely.

Mix well till the sugar dissolves (Photo: The Quint)

Pour into a 9inch-by-5inch loaf pan and wrap completely with plastic wrap

Tightly wrap the pan with plastic paper (Photo: The Quint)

Freeze for at least 6 hours or overnight, depending on your refrigerator and enjoy!

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Topics:  Ice Cream   Mangoes   Dessert 

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