Ingredients

The following ingredients have 7 Servings
  • Mango Puree - 2 cups
  • Full Fat Cream (or Heavy Whipping Cream) - 3/4 cup
  • Sweetened Condensed Milk - 3/4 cup
  • Fresh Lychee pieces - 1/2 cup
  • Fresh Mango Pieces - 1/2 cup

Instruction

  • The first step is to get the mango puree. I used the flesh of 3 mangoes and pureed it which yielded around 2 cups. You can also use canned mango pulp.
  • Mix in the condensed milk with this. Taste the mix for sweetness. Usually this amount will be perfectly sweet but for some reason if you need more sweetness, add 1 or 2 tbsp of sugar.
  • Second we need to prepare the whipped cream. Before starting, place a big bowl, a smaller bowl, whipping blades and the cream in the fridge. It really helps to speeden up the whipping process when all the ingredients are chilled, especially in hot places.
  • Pour out the cream into the bowl. In India, you get non-dairy whipping cream as well as dairy cream with medium fat content. Do not use the low fat cream.
  • Beat it using a hand mixer, stand mixer or whipping jar in your mixie until stiff peaks are formed.
  • Fold in the cream with the mango-condensed milk mixture until well combined.
  • Mix in some fresh lychee pieces and mango pieces.
  • Pour into freezer safe containers and top with additional fresh fruits. Now you can freeze overnight or for 6-8 hours.
  • Enjoy delicious mango ice cream.