Ingredients
1 litre milk
10 tsps sugar
1 big Alphonso mango
1 tbsp custard powder (mango flavour)
Procedure
Add sugar to milk and thicken in a thick-bottomed pan to about 3/4 quantity. Mix custard powder in a little cold milk and add to the boiling milk. Stir for a minute or two till it thickens and then put off the flame. Allow to cool. Peel and cut the mango and blend in a blender to puree. When the milk cools to room temperature add to the mango puree, blend for few seconds and pour out into a stainless steel / aluminium container with tight-fitting lid. Put in deep freeze and allow to set.
In a few hours you will have delicious ice cream ready to cool you on the hot weekend.
While serving scoop out from the container into glass bowls and top it with a few pieces of fresh mango and a cherry to add a dash of colour.
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