Reduced milk, ripe mango pulp and sugar churned in the freezer into a dense old-fashioned ice cream; no machine, no eggs, just patience.
Snack · 15 min prep · 35 min cook · serves 6 Newly added
Ingredients
- 3 cups milk , whole milk
- 2 cups mango , ripe pulp, pureed (alphonso or similar)
- ½ cup sugar , or to taste, depending on the mango
- ¼ tsp cardamom powder , optional
- 2 drops mango essence , optional, per the notebook
Preparation
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Simmer the milk in a heavy pan, stirring often, until it reduces by half and thickens; cool completely.
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Stir in the mango pulp, sugar, cardamom and the optional essence until the sugar dissolves.
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Pour into a shallow metal container and freeze; every 30–45 minutes, beat the setting mixture hard with a whisk or fork to break the ice crystals; four or five rounds over 3–4 hours.
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Serve in scoop-shaped balls, ideally the day it is made.
In the tradition
Before ice cream machines reached home kitchens, this was the method: reduce the milk until it is nearly cream, then freeze it with interruptions, whisking each time to keep the crystals fine. The mango does most of the work; the essence, as the notebook records, is a two-drop courtesy.
Sources & further reading
- Family recipe notebook (later pages, "Homemade mango ice cream: milk, sugar, mango, essence")
Classical citations mark where a tradition is drawn on; modern books are shared as further reading, not as prescriptions.