Ingredients Full cream milk 1 litre Sugar 1 cup (adjust as per sweetness of mango) Mango puree 3 cup Fresh

esh cream 200 ml Corn flour 2 table spoon Pistachio few for garnishing (optional) Salt pinch

Method

Wash and cut mangoes; remove the fleshy part, blend without adding water and keep (3 cups of mango puree are needed).

Dissolve corn flour in cup of milk; boil the remaining milk in a wide pan till it reduces to by volume.

Add sugar, dissolved corn flour and let it boil for few minutes; remove and cool it.

After cooling, add this with fresh cream, mango puree, pinch of salt in a blender and pulse it for few minutes.

Pour the mix in air tight container and keep it in the freezer; after one hour remove, put it in the blender and run it for few minutes; keep again in freezer; repeat this 2 to 3 times to avoid crystal formation in ice cream; it took 8 to 10 hours to set as ice cream in my refrigerator.

Now Homemade Mango (Mampazham/Aam) Ice Cream is ready.

Serve ice cream with chopped pistachio.

Tips Use mangoes that have nice flavor with more flesh and less fiber.