Ingredients
500ml Amul Whipping Cream (Any other whipping cream will do)
1/2 can Milkmaid (200 ml)
200ml Mango Puree (I used dasheri, you can use Alphonso or any other mango variety)
1/2tsp Mango essence (optional)
Method
1) Chill the whipping cream in the fridge for at least 6 hours before starting. Also, chill the bowl in which you will whip the cream.
2) Once the whipping cream is cold enough, pour it in the cold bowl. Whip it using a hand mixer till it's double in quantity and you can see stiff peaks.
3) In separate bowl, churn milkmaid for few minutes now add mango purée and mango essence and beat again till they form a uniform mixture
4) Carefully add the mango puree and milkmaid mixture to whipping cream. Use a spatula to fold in and mix the two together. Be gentle so as not to disturb the air in cream. Check for sweetness and adjust by adding more condensed milk, if required.
5) Transfer this mixture into airtight container and freeze for 6-7 hours
Enjoy with fresh mangoes or plain!
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