| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Indian | 6 | Servings | |
INGREDIENTS
| 2 | Mangos; Ripe | |
| 1 | c | Milk |
| 1 | c | Heavy Cream |
| 1/4 | c | Sugar |
INSTRUCTIONS
1. Wash, peel, and slice the mangoes (throw out the seed in the middle after scraping off the fruit). The easiest way to cut a mango is to cut lengthwise parallel to the seed. 2. Combine the mango, milk, and sugar in a food processor and whirl it around a few times. For those of you who prefer a heavier/creamier texture substitute the heavy cream and milk combination instead of plain milk. If you are using just milk use I recommend whole milk. 3. Once the mixture is combined you may want to strain it to remove stringy fruit parts. This will give the ice cream a smooth texture. If you prefer to have bits of fruit in your ice cream, skip this step. 4. Pour the mixture into two ice trays and put into the freezer. For best results eat soon after it is set. The longer it remains in the freezer the icier (literally) it gets. If you prefer your ice cream to be really sweet adjust the amount of sugar added accordingly. Enjoy!! I love to do this recipe with langras but they are not always available in the Indian food stores and sometimes are of poor quality. NOTES : Number of servings: 4-8 Posted to Bakery-Shoppe Digest V1 #499 by "Terry Van Kirk" <tvankirk@pacbell.net> on Jan 10, 1998
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