Breakpoint

This is an easy and simple recipe for homemade mango ice cream, not meant for weight watchers. Take 1 litre of milk and simmer it for more than ½ an hour till it gets creamy in colour and texture. Sugar to taste can be added to this milk. Allow it to cool. Then take the pulp of around 1 to 2 alphonso mangoes and puree it in the mixie. After the milk cools down, blend the milk, mango puree and add around 2 to 3 tablespoons of condensed milk (optional) to a smooth mix. Pour this mix in an ice crem tray or box and put in the deep freeze for setting. Voila! The ice cream is ready.