Ingredients

• Any mango without fiber - 1 big
• Fresh cottage cheese - 175 g approximately
• Thick cream - 1 cup
• Vanilla sugar - 1/4 cup (it actually depends on the sweetness of the mangoes used)

How to Make Eggless Mango Ice-cream

• Scoop out the mango and drop in the blender with the cottage cheese, cut into chunks.
• Blend well.
• Blend till thoroughly creamy and no lumps remain.
• Pour the thick cream into a wide bowl. Whip cream and ground sugar. Fold it with the mango mixture.
• Pour in a tub or air tight container such as Tupperware and freeze for three hours.
• Remove and blend with an immersion blender.
• If not, try whisking with a beater till well blended.
• Refreeze overnight and serve the next day.
• Recipe courtesy: Dishes from My Kitchen
• http://www.dishesfrommykitchen.com/