Recipe Index

Tuesday, April 15, 2014

Mango Ice Cream

4 cups ripe mangoes chopped
1 cup milk
A few strands of saffron

Peel the mango discard the seeds, chop it and freeze it for at least 18 to 24 hours.

To half cup of milk add a few saffron strands and let it soak in the refrigerator for the same time as the mangoes. 

Next day remove from the mangoes from the freezer, let it defrost a little to separate the chopped pieces.  Place it in a blender jar add the milk with the soaked saffron and grind it.
While grinding add the other half of the milk and continue grinding to make a smooth paste.
The blades will tend to jam, now and then you will have to stop the machine remove the jar and stir the contents and put it back and continue with the grinding.  When it is smooth remove the contents from the jar and it is ready to serve.  Serves 4.