If you haven’t tried Pakistani Mangoes, you’re missing out on the good things in life. Pakistani Mangoes put all other mangoes to shame. They are jam packed full of flavour with just the right texture and sweetness. Chicago has finally lifted the ban on importing these mangoes here so we all rushed to get our hands on them. You can easily get Pakistani Mangoes in England, Canada, Australia, the Middle East and most parts of the world. I wanted to use this delicious fruit and make a dessert to celebrate their entrance into Chicago’s fresh produce market. Considering the beautiful summery weather I decided to make this deliciously creamy and refreshing homemade ice cream.
Cut mangoes into cubes and blend them into a puree.
In a bowl add condensed milk, cream and whole milk. Whisk together using an electric beater until soft peaks form and the mixture is more than double in volume. Mix in the mango pulp.
I used a cheap ice cream maker from Aldi and it works just fine. I churned the ice cream in it for 30-40 mins and placed it in the freezer overnight.
You can make the ice cream without an ice cream maker as well by following these steps. Store the ice cream mixture into a cold container (keep the container in the freezer beforehand to cool while you make the ice cream). Using a steel container gives the best results as it cools the quickest. Check the mixture after an hour. As it starts to freeze near the edges, remove it from the freezer and stir it vigorously with a spatula or whisk. Really beat it up and break up any frozen sections. Place the container back in the freezer. Repeat the process every 30 minutes until the ice cream is ready and frozen. It takes about 2-3 hours for the ice cream to be ready. You will need to stir the mixture about 3-4 times before its ready. This stirring process allows the mixture to remain creamy and smooth and eliminates the possibility of icicles forming in your ice cream.