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1 litre full cream milk
2 and a half tsp - corn flour
1 tsp - gelatine (optional)
3/4 cup - sugar
1 cup - fresh cream
1 tsp - mango essence
1/2 cup - cold milk
1 cup - mango pulp (coarsely mashed)
1/2 cup - fresh beaten cream
1/4 cup - ground sugar
How to Make Mango Ice-Cream
Bring milk to a boil.
Boil for 15 minutes on low, stirring occasionally.
Mix corn flour in 1/2 cup cold milk, keep aside.
Add sugar to milk and stir.
Add corn flour paste, stirring continuously, till boiling starts.
Boil for a further four to five minutes and take off fire.
Sprinkle gelatine over three tbsp water in a small pan.
Allow to soak for five minutes. Warm over gentle heat, till dissolved.
Do not bring it to a boil.
When boiled milk cools a little, add gelatine solution and mix well.
Cool to room temperature; freeze in covered tray, till set.
Remove when well set. Mash and beat till soft and creamy.
Mix together the pulp, 1/2 cup beaten cream and ground sugar.
Add 1 cup cream first with essence and beat. Add fruit cream mixture and fold in gently.
Transfer back to container and freeze till well set.
Serve scoops with the matching sauces.
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