Mango nut ice-cream

Making a good ice-cream is typically considered a very difficult task. I know because I have been there. I always thought good ice-cream can never be made at home or at least not without an ice-cream machine. But when I made Kulfi a few times, I figured why not try making ice-cream at home. I am glad I tried because I know this is a keeper recipe and will be a regular in our household. I had some mango puree left after making the mango lassi, also my brother and hubby are crazy for mango flavored anything, so I made mango ice-cream. I also added a few cashew nuts as we like the nutty taste in our ice-cream.This recipe is so easy that you will be amazed by the result, no churning, no ice-cream machine, no long list of ingredients. If that interests you read on :)

Ingredients:

Mango pulp .................................... 1 cup fresh or canned (preferably Alphonso, I used canned)

Condensed milk .................... 1/2 cup ( I use fat free)

Whipped topping ............................. 1 8 oz pack ( see notes)

Cashews ........................................ 2 tbsp finely chopped ( optional)

Method:

1. In a large glass bowl add the mango pulp and condensed milk and mix well to combine.

2. Add in the cashews. Mix.

3. Add the whipped topping and fold in well but very gently.

4. Pour in an air tight plastic or glass container with a tight fitting lid. Cover and put in the freezer for at least 5-6 hours or overnight to set.

5. Take out and dig in. ENJOY!!

Notes:

1. If you don't have access to whipped topping you can use heavy cream. Whip about 1/2 cup of cold Heavy Cream and about 1 tbsp powdered sugar in a chilled bowl till fluffy. Refrigerate for an hour before using.

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