Ingredients:
Method:
1. Peel and chop 2 ½ mangoes into large pieces and make a puree. Keep aside
2. Cut the remaining ½ mango into tiny pieces and keep aside.
3. Boil the milk in a heavy bottomed pan on a gentle flame till it thickens.
Keep stirring constantly. Don’t let it boil over, or burn.
4. The milk should be boiled till it is roughly ¼ of the original quantity.
Note:The creaminess of the ice-cream depends on how well the milk is boiled. So take care to thicken it well.
5. Add the sugar and stir well to dissolve the sugar. In about 5-10 minutes the sugar will dissolve completely. Keep aside to cool.
6. Add 1 tbsp ghee to a wok, let it heat and add the mango puree. Saute on a gentle flame till the puree starts thickening.
7. Transfer the puree to the thickened milk stir gently and boil again for 5- 7 minutes. The mixture by now should be very thick.
8. Transfer to a freezing dish or alternately into kulfimoulds.
9. In another wok add 1 tbsp ghee and lightly fry the nuts, and transfer to the milk mixture.
10. Add the chopped mangoes and freeze for 5-6 hours.
11. Serve with cut mangoes.
