Ingredients

• 1 litre - fullcream milk
• 2 .5 tsp - cornflour
• 1 tsp - gelatine
• 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 Icecream

• Bring milk to a boil. Boil for 15 minutes on low and keep stirring occasionally.
• Mix cornflour in 1/2 cup cold milk and keep aside.
• Add sugar to milk and stir. Add cornflour paste and keep stirring continuously, till boil resumes.
• Boil for a further 4-5 minutes, take off fire.
• Sprinkle gelatine over 3 tbsp. water in a small pan.
• Allow to soak for 5 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.