In the evening Nana used to bring home dozens of *Dusseheri * aams which were made into aam ras for the lot of us. At dinner, we all sat on the floor and ate. There would be 20 or so people – cousins, their parents, guests, and this was a daily affair.
My Dadi was an even bigger mango fan. Such was her love for the fruit, that if she came across a good batch, she would buy kilos for friends and family and tell them to collect the booty from our house. I have the love, but not the heart to part with mangoes.
- Prep time – 10 min
- Cooking time total 45 min
- Difficulty Level – Low
- 3 – 4 medium sized Alphonso mangoes
- 500 ml full cream milk
- 1 table spoon lemon
- Vanilla essence – ½ a stick or ¼ tea spoon
- 1 cup Sugar (if required)
- ½ cup condensed milk.
- Quite simple actually. Boil the milk. Let it cool.
- Puree the mangoes.
- Mix the puree, milk, condensed milk, vanilla extract / essence , lemon juice and whisk gently for about 10 min.
- Once it is mixed well, you can also use a hand blender to mix it further. Steal a taste to see if you need any sugar. With good alphonsos, you wont need any additional sugar.
- Pour this mixture into a shallow ice cream container. Let it level, and close it with a lid.
- Freeze this for about 4 hours.
- After 4 hours, the mix should have solidified. Take this out, and blend it in a food processor (Mixie).
- Pour this mix back into the container and freeze again. Repeat 6, 7 and 8 once more. This is done to remove any ice formation, so that when you eat the ice cream, you won’t get any nasty icicles that completely take away the joy of any ice cream.
- Remember not to over do 6, 7 and 8 else the mix may curdle.
- Scoop and Serve!
I told you it’s simple. Now you can think of hundreds of combinations with mango – sliced fruit, or cardamom.
Go ahead! Do you version, and share with us!