3 INGREDIENT MANGO ICE CREAM

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Ingredients

2 cups fresh mango purée 400 gm whipping cream 1 tin condensed milk( nestle milkmaid/ Amul mithai mate)

Instructions

1. Cook the mango purée In a nonstick pan, over medium-low heat until it is reduced to half. Let it cool. 2. Combine cooled mango purée and condensed milk. Add yellow food coloring, if using. Whisk everything together. 3. Beat the cream using a hand mixer until stiff peaks are formed. 4. Fold the mango mixture into the cream. 5. Pour into an airtight container to avoid ice crystals. Top it up with some chopped mango. Freeze for 12 hours. 6. Stand for five minutes before serving so that it softens a bit. Scoop and serve.

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