Mango Icecream

Ingredients:
5 medium sized Mangoes
2.5 Liters (15 cups) Milk
1.5 - 2 tsp Custard powder
10 cups Sugar

Recipe:

Remove the outer skin of each mango and remove the pulp as shown in the picture below.

Put milk, custard powder in a vessel and mix well. Add sugar and bring it to boil. Keep this in low flame and stir it continuously for about 15-20 mins. Keep it aside for about one hour till it comes to room temperature.

Put mango pulp, required amount of the above prepared milk in a mixer and grind them to smooth paste. Add this to the remaining prepared milk and mix them well.

Put them together in a mixer and grind them for few seconds. Pour this content in a box.

Put the lid and keep it in a freezer for about 3-4 hrs. Put it again in a mixer and grind it for about 1 min. Pour the content to the same box and place it in a freezer for next 5-6 hrs. (This step can be avoided if you like crunchy icecream)

Mango Pulp (Squash / Juice Syrup)

Ingredients:

80 - 100 medium sized Mangoes (Preferred: Wild Mangoes / Kaadu Mavina Hannu)
15 - 20 cups Sugar
5 cups Water

Recipe:

Wash the mangoes, remove the skin from each mango, put the skin and mango fruits in separate bowls as shown in the picture below.

Squeeze the mango skin, mango fruits and extract the mango pulp as shown in the picture below.

Put this in a mixer for few seconds as shown in the picture below.

Put sugar, water in a vessel, mix them well, bring it to boil and prepare the sugar syrup. (Carefully dip the tip of your index finger into the syrup, touch your finger and thumb together and slowly tease apart. If a thread is formed between your finger and thumb the syrup is done.) Add the prepared mango pulp, mix them well. Bring it to boil and switch off the flame.

Once it is cooled to room temperature, store it in an airtight container/bottles. For longer shelf life store this in a refrigerator.

To prepare the juice, add mango squash and water in 1:3 ratio and mix well. Put ice cubes (if required) and serve.