Mango Ice Cream or Gelato

I fall in Mango lover category and Summer means mango specially in India. here, I used half and half while making ice cream, but if you want more creamy and very rich texture then use heavy cream instead.

I was happily surprise by the look and taste and texture of this mango ice cream. Wonderful color, creamy yet light texture made my day and all my family members. It just melts away leaving behind sweet and flavor.

Time: 6-7 hrs(including freezing time)

Ingredient:

500ml half and half or heavy cream(little more than 2cups)
2 cups mango pulp( fresh and ripe or canned)

1 tbsp lime juice
3/4 cup sugar( decide on sweetness of the mango)

Method:

1. With Fresh mango, take out flesh of the mango, puree and strain to remove fibers. If using canned mango plup, I would suggest use of Alphonso Mango Pulp(Ratna brand).

2. Mix pulp and sugar until sugar is dissolved. Chill in the refrigerator.

If using ice cream maker:

3. Combine half and half, lime juice, pulp and sugar mixture, transfer into the ice cream maker and follow instructions of the ice cream maker. Let it churn for a minute and freeze ice cream few hours until desired texture.

Without ice cream maker:

4. In food processor or using hand mixer, mix all ingredients. blend well for a minute and freeze. 

5. After every couple of hours break the ice cream using a hand blender. If don't have hand blender and using spoon then mix till all ice particles gone and smooth puree(this is very tedious process your arm will crank and sore).

6. Do freezing and whipping about 3-4 times to achieve the soft whipped crystal free consistency.

7. Serve chilled. Enjoy.

Note:
1. I recommend using of hand blender if not using ice cream maker to ease the process.

Sending Ice cream to Any one can cook event Fabulous Friday. and Kid's Delight- Fruits guest hosted by Nupur, event by Srivalli.