Ingredients:
- 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)
Method:
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.
![If you’re a mango lover, this ice cool recipe is just for you!](https://images.thequint.com/thequint%2F2016-05%2F230d4806-8d86-4b6c-a4d6-cf597fd121d1%2FMONGO%20ICE%20CREAM.00_04_05_10.Still002.jpg?auto=format%2Ccompress&fmt=webp&width=720)
Puree the mango pulp until there aren’t any lumps.
![If you’re a mango lover, this ice cool recipe is just for you!](https://images.thequint.com/thequint%2F2016-05%2F6e4cb4d7-a7d0-4a5a-b194-4f2882eb886c%2FMONGO%20ICE%20CREAM.00_04_11_16.Still003.jpg?auto=format%2Ccompress&fmt=webp&width=720)
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).
![If you’re a mango lover, this ice cool recipe is just for you!](https://images.thequint.com/thequint%2F2016-05%2Fca6ec639-4c1f-493b-8b3f-b5f95c9a4a60%2FMONGO%20ICE%20CREAM.00_05_57_10.Still010.jpg?auto=format%2Ccompress&fmt=webp&width=720)
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.
![If you’re a mango lover, this ice cool recipe is just for you!](https://images.thequint.com/thequint%2F2016-05%2Fe63b7334-6ad4-4671-889d-b0c85d709434%2FMONGO%20ICE%20CREAM.00_04_23_00.Still004.jpg?auto=format%2Ccompress&fmt=webp&width=720)
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.
![If you’re a mango lover, this ice cool recipe is just for you!](https://images.thequint.com/thequint%2F2016-05%2Ff3f98614-ba08-4ce9-80b5-96a282e83096%2FMONGO%20ICE%20CREAM.00_05_34_06.Still007.jpg?auto=format%2Ccompress&fmt=webp&width=720)
Pour into a 9inch-by-5inch loaf pan and wrap completely with plastic wrap
![If you’re a mango lover, this ice cool recipe is just for you!](https://images.thequint.com/thequint%2F2016-05%2F08a2e9c4-5ba8-43fb-a73e-d0f145c89cc8%2FMONGO%20ICE%20CREAM.00_05_42_12.Still009.jpg?auto=format%2Ccompress&fmt=webp&width=720)
Freeze for at least 6 hours or overnight, depending on your refrigerator and enjoy!
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