(It tastes best when made with Alphonso mangoes)
Peel 1 mango and chop in small chunks for garnishing. Take 2 peeled and roughly chopped mangoes in a pan, add 1-2 spoon of sugar and cook on medium heat for 2-3 minutes to remove extra moisture. Let it cool and blend to a smooth pulp. Then add 150-200 mL condensed milk and mix well. In another bowl take 200 mL whipping cream (Amul red packet) and whip it till you get stiff peaks (the cream should be cold before whipping). Add mango pulp mixture into the whipping cream and mix gently and evenly with a spatula. At this point, you can check the sweetness and add more condensed milk according to your taste. Don’t over mix it (save 2-3 tablespoon of mango pulp and condensed milk mixture for garnishing). Pour the ice cream mixture in a freezer-proof air-tight container, add mango chunks, and reserved mango pulp. Mix lightly with a skewer or with the back of a spoon to make swirls. Cover it with plastic wrap or cling and make sure that it is touching ice cream mixture. Close the container and keep it in the freezer overnight or at least for 6-8 hours.
Recipe shared by Mrs. Mamtha Goyal