Healthy recipe: Sugar-free mango ice cream (no cooking required)

Try this easy-peasy mango ice cream this summer!

By: Naz Haider | | Updated: May 12, 2017 3:34 pm

Come summer and your house will be smelling of mangoes! I am yet to meet a person who does not like mangoes. Even a person like me who isn’t a fan of fruits, any fruit! But mangoes are eternal love. With such a variety available, I am sure you have your own favourite kind. And if you are anything like me, you can’t stop buying mangoes in excess. Last year, I had way too many mangoes in my house than my family could have managed to eat, and that is how I stumbled upon this gem of a mango ice cream recipe. It is quick, requires few ingredients and contains no sugar. Sounds like a keeper, right? I am planning to make this soon, and I am sure you would like too. Here’s the recipe: Also Read - Mango boosts immunity: Know the other health benefits of this amazing summer fruit

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Ripe mangoes, peeled and mashed– 2 cups

Milk — 2 cups

Whipping cream — 1/2 cup

Vinegar — 1 spoon

Jaggery — 1/2 cup, grated.

Steps

In boiled and cooled milk, add the vinegar to curdle it. Decrease or increase the amount of vinegar as required. Once curdled, set the milk aside.
Whip the whipping cream till it form soft peaks. Keep it aside.
The water from the curdled milk should separate. Pass it through the sieve to drain the water out.
Whisk the curdled milk to make it smooth and lump-free.
Mix in the grated jaggery and mix well.
Mix the mango pulp with the curdled milk. Whisk well so that the texture is creamy and smooth.
Now spoon-in the whipped cream little-by-little and gently incorporate in the mango-mlk mix.
Do not over mix. Let the mixture retain its soft, fluffy texture.
Cover the container with cling film and pop it in the freezer.
Take it out after half an hour whilst the ice cream is not fully frozen and give it a good whisk. This will make the ice-cream super soft.
Freeze again.
Serve chilled.

Image: Shutterstock

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Published : April 12, 2017 2:33 pm | Updated:May 12, 2017 3:34 pm

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