The rising heat wave beginning from the month of March marks the onset of the Mango season in Goa. While the rest of the country is giddy with rapture over Alphonso mangoes, Goans are in the markets sniffing out local varieties. Mangoes, for me, inevitably stir the memory of my mother’s homemade mango ice cream.
Ice Cream Ingredients
- 4 Ripe Mangoes
- 250ml Cream
- 150ml Milk
- 100-150g Sugar
- ½Tsp Vanilla Essence
Sorbet Ingredients
- 4 Ripe Mangoes
- 2 Tbsp Flavourless Glucose
- 1 Tbsp Rum
- 1 Tbsp Lemon Juice
- ½ Tsp Vanilla Essence
Method
Add to your mixer, the pulp of 2 mangoes and all the other ingredients, then mix well.
Transfer the mix to an ice cream maker.
Depending on your ice cream maker the ice cream will be ready in 30-45 minutes.
If you don’t have an ice cream maker you can use a freezing dish and place the dish in the freezer. Make sure you keep stirring the mix every hour, to prevent ice crystals to form.