Learn How to Make Mango Ice Cream Recipe Without Ice Cream Maker, an Eggless Recipe in quick and easy method in Beat Batter Bake with Chef Upasana Shukla only on Rajshri Food.
Make this Homemade Mango Ice Cream at your home and share your experience with us in the comments section below.
Ingredients:-
For the Ice Cream:-
4 medium sized mangoes
450ml Heavy Whipping Cream
400 gms. Condensed Milk
½ tsp. Yellow Food Colour (Optional)
For the Sugar Bowls:-
150 gms. All Purpose Flour (Maida)
150 gms. Icing Sugar
50 gms. Melted Butter
150 ml. Milk
Method:-
The Ice Cream:-
Blend the mangoes in a blender and make a puree of the mangoes. Transfer the puree in a saucepan and reduce it till its thicker. Let the puree cool down to room temperature.
In a bowl whip the heavy whipping cream slightly and add condensed milk to it. Whip again until the cream becomes fluffy and starts forming stiff peaks.
Add the cold mango puree to the whipped cream and incorporate both using folding method.
Now add the yellow food colour to it.
Transfer the contents to a container, cover it with a cling wrap and freeze for 6 hours.
The Sugar Bowls:-
In a bowl take maida, icing sugar, melted butter, milk and whisk it all together. Keep aside for 2 hours.
Grease a pan with butter and pour the batter on it and spread it on the pan and make a thin pancake.
Lightly grease the bottom of a muffin tin and place the hot panckae on it and shape it in a bowl using a kitchen towel or a tissue paper.
Serve the Mango Ice Cream in this Crispy Sugar Bowl and enjoy! HAPPY COOKING!
Make this Homemade Mango Ice Cream at your home and share your experience with us in the comments section below.
Ingredients:-
For the Ice Cream:-
4 medium sized mangoes
450ml Heavy Whipping Cream
400 gms. Condensed Milk
½ tsp. Yellow Food Colour (Optional)
For the Sugar Bowls:-
150 gms. All Purpose Flour (Maida)
150 gms. Icing Sugar
50 gms. Melted Butter
150 ml. Milk
Method:-
The Ice Cream:-
Blend the mangoes in a blender and make a puree of the mangoes. Transfer the puree in a saucepan and reduce it till its thicker. Let the puree cool down to room temperature.
In a bowl whip the heavy whipping cream slightly and add condensed milk to it. Whip again until the cream becomes fluffy and starts forming stiff peaks.
Add the cold mango puree to the whipped cream and incorporate both using folding method.
Now add the yellow food colour to it.
Transfer the contents to a container, cover it with a cling wrap and freeze for 6 hours.
The Sugar Bowls:-
In a bowl take maida, icing sugar, melted butter, milk and whisk it all together. Keep aside for 2 hours.
Grease a pan with butter and pour the batter on it and spread it on the pan and make a thin pancake.
Lightly grease the bottom of a muffin tin and place the hot panckae on it and shape it in a bowl using a kitchen towel or a tissue paper.
Serve the Mango Ice Cream in this Crispy Sugar Bowl and enjoy! HAPPY COOKING!
Category
🛠️
Lifestyle