1 cup milk
3 cups cream
1 cup mango – pureed
1 cup mango – chopped fine
1 Tbsp custard powder
1 Tbsp vanilla
360 gm (1 cup) sugar
. Mix the custard in 1/4 cup of the milk and keep aside.
. Heat the rest of the milk and sugar together. Let the sugar dissolve and mixture come to a boil.
. When it boils, add the custard mixture and bring to a boil again, simmer for half a minute shut the heat and cool to room temperature.
. Add mango puree, pieces, cream and vanilla. Mix well and transfer on to a container with a tight lid.
. Freeze till almost set, take out and whip up with a hand beater and place back into the freezer.
. The lid should always be tightly shut, as this avoids crystals from forming. Whip once more when almost set and place back in the freezer.