Homemade Mango Ice Cream in a Waffle Cone

Homemade Mango Ice Cream in a Waffle Cone

Ingredients:

For the Ice Cream:

• 2 cups ripe mango pulp (from about 3-4 mangoes, or canned)

• 1 can (14 oz) sweetened condensed milk

• 2 cups heavy whipping cream (cold)

• 1 tsp vanilla extract (optional)

• 1 tbsp lemon juice (enhances flavor)

• A pinch of salt

Optional Add-ins:

• 1/2 tsp cardamom powder or nutmeg

• Chopped pistachios or almonds

• 1 tsp saffron strands (soaked in 1 tbsp warm milk for 10 mins)

Instructions:

1. Prepare Mango Puree:

   • Peel and chop ripe mangoes.

   • Blend into a smooth puree. Strain if needed for a silky texture.

   • Mix in lemon juice and optional cardamom or saffron.

2. Make the Base:

   • In a mixing bowl, combine sweetened condensed milk and mango puree. Stir until smooth.

3. Whip the Cream:

   • In a chilled bowl, whip the cold heavy cream until stiff peaks form (3-5 mins).

4. Combine:

   • Gently fold the mango-condensed milk mixture into the whipped cream. Don’t overmix.

5. Freeze:

   • Pour into a lidded container.

   • Cover with plastic wrap touching the surface to avoid ice crystals.

   • Freeze for at least 6 hours or overnight.

Serving Suggestion:

• Scoop into waffle cones for a crunchy contrast.

• Garnish with chopped nuts or a mint sprig.

• Serve with a drizzle of mango puree or white chocolate for a gourmet touch.