Have you ever been told that if we wash two mangoes and cut them into small pieces, then in a pan we add two cups of full cream milk, and when it comes to a boil, we mix in half a cup of sugar and two tablespoons of milk powder to make it thick? Then we pour it into an airtight container, mix it well after three to four hours in the freezer, and add...
Chefadora AI has the answer - timers, swaps, step-by-step help.
Wash the mangoes and cut them into small pieces.
In a pan, add full cream milk and bring it to a boil.
Mix in sugar, milk powder, and saffron strands. Stir well to thicken the mixture.
Pour the mixture into an airtight container and freeze for 3-4 hours.
Remove the container from the freezer, mix well, and add some mango pieces.
Cover the container again and place it in the freezer for 8 hours or overnight.
Ensure the mangoes are ripe for a sweeter and more flavorful ice cream.
Mix the ice cream well after the initial freezing to prevent ice crystals and achieve a creamy texture.
Soaking saffron strands in a small amount of warm milk enhances their flavor and color.
Can I use low-fat milk instead of full cream milk?
Full cream milk is recommended for a creamier texture, but you can use low-fat milk if you prefer a lighter version.
How long should I soak the saffron strands?
Soak the saffron strands in warm milk for about 10-15 minutes to extract their flavor and color.
Can I skip the milk powder?
Milk powder helps thicken the mixture and adds richness, but you can skip it if you don't have it.
How do I prevent ice crystals in the ice cream?
Mix the ice cream well after the initial freezing to break up any ice crystals and ensure a smooth texture.
Can I use canned mango instead of fresh mango?
Fresh mango is recommended for the best flavor, but canned mango can be used as a substitute.
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