Ingredients

• 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.