Thursday, April 9, 2015

Mango Ice Cream (Throwback Thursday)


This spring has been a bit of a roller-coaster ride.  We have had a handful of 70 degree days and the rest have been around 50ish and cool.  That's all going to change tomorrow when the temperature goes up to 80 degrees!  Woohoo!

It's time to break out the shorts and ice cream.  I made some of my homemade Mango Ice Cream to celebrate the warmest weather we have had in 8 months.  Yes, it's been a long time and it's been even longer in our minds since the winter was so darn cold.  Now it's time to eat ice cream and forget about all that ice and snow outside. 

This ice cream is very simple to make, you don't need a fancy ice cream machine.  If you have a blender, (most households do) just throw all the ingredients in and give a blend for 1 minute.  Then it only needs time in the freezer to set up.  It's easy-peasy and definitely refreshing. 

1 cup of mango pulp (available at Indian Stores)
2 cups of cream (or half and half)
1/2 can of condensed milk
1 cup of diced fresh mango (optional)

Mix all ingredients together in a blender for 1 minutes.  Pour into a freezable container and stick in the freezer.  Freeze until solid.  Take it out 10 minutes before serving to allow it to thaw a little for easy scooping.  Top with fresh mango pieces and enjoy!


Copyright: All recipes, content, and images (unless otherwise stated) are the sole property of Curry and Comfort. Please do not use without prior written consent. Unauthorized reproduction is strictly prohibited.