Eat With The Pandits

Mango ice cream is the king of Ice Creams, just like Mango is the King of fruits! Come Summer we cannot have enough of this delicious fruit and it’s ice cream!

Every year we eagerly await the arrival of Summer, because that is when the Alphonso mango makes it grand entry. While we at the Pandit household love eating the mango in all it’s glory, we also enjoy an ice cream version of the fruit. You can use the ice cream to make mango milkshake, top it on pancakes or waffles, or just a double scoop!

In many ways, mango is a highly nutritional fruit. According to research, mangoes re rich in vitamins, can help fight cholesterol and heart diseases, aid in better digestion, prevent acne and even help combat cancer by reining in the free radicals. There are more reasons to eat a mango than to not eat one.

Mango ice cream made at home has some inherent advantages – you know the ingredients will be top quality, there will be zero preservatives, and you can dig in any time you like.

Ingredients for the Mango Ice Cream

1. 4-5 semi-ripe mangoes
2. 4 large eggs – the fresher the better
3. 300 ml cream
4. 400 ml full fat milk
5. 50 gms of castor sugar

Make the custard base:

A custard base ice cream is creamier. Making a silky smooth custard is key to the perfect texture in the end product. Thankfully, making the perfect custard is just a matter of practice.

1. Mix the milk and cream in a heavy bottomed pan, and heat till the mixture simmers. Don’t let it boil over, other wise the ice cream will become very granular.
2. Let the mix cool down.
3. In a separate bowl, whip egg yolks and castor sugar till the blend becomes pale yellow.
4. Add the cooled milk- cream mixture to the eggs and whisk gently.
5. Take this mix and cook it in the heavy bottom pan. Keep stirring constantly, and this is important. This will ensure that the custard doesn’t stick to the pan.
6. It will take about 10 minutes for the custard to thicken. Meanwhile prepare an ice bath.Do the back of spatula test to check for the consistency and check if the custard is ready.
7. Once the custard is ready, transfer to a bowl in the ice bath, for rapid cooling. Wait for it to come to room temperature.
8. Puree the mangoes, and add it to the custard. Hand-whip so that the two mix well.
9. Now this mix needs to be refrigerated for 6-8 hours before you can churn it in your ice cream maker.
10. If you don’t have an ice cream maker, just whisk the chilled mixture in a blender and freeze it. In 4 hours, take the mix out and whisk once again to break the ice crystals.

There! You have the recipe of the smoothest homemade mango ice cream ever!

Feel free to share pictures of your home made mango cream with us on Instagram using #EatWithThePandits