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- 1. Wash, peel, and slice the mangoes (throw out the seed in the middle after scraping off the fruit). The easiest way to cut a mango is to cut lengthwise parallel to the seed.
- 2. Combine the mango, lowfat milk, and sugar in a food processor and whirl it around a few times. For those of you who prefer a heavier/creamier texture substitute the heavy cream and lowfat milk combination instead of plain lowfat milk. If you are using just lowfat milk use I recommend whole lowfat milk.
- 3. Once the mix is combined you may want to strain it to remove stringy fruit parts. This will give the ice cream a smooth texture. If you prefer to have bits of fruit in your ice cream, skip this step.
- 4. Pour the mix into two ice trays and put into the freezer. For best results eat soon after it is set. The longer it remains in the freezer the icier (literally) it gets. If you prefer your ice cream to be really sweet adjust the amount of sugar added accordingly.
- Enjoy!! I love to do this recipe with langras but they are not always available in the Indian food stores and sometimes are of poor quality.
- NOTES : Number of servings: 4-8
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 116g | |
| Recipe makes 6 servings | |
| Calories 149 | |
| Calories from Fat 70 | 47% |
| Total Fat 7.92g | 10% |
| Saturated Fat 4.9g | 20% |
| Trans Fat 0.0g | |
| Cholesterol 29mg | 10% |
| Sodium 26mg | 1% |
| Potassium 150mg | 4% |
| Total Carbs 19.01g | 5% |
| Dietary Fiber 0.9g | 3% |
| Sugars 17.51g | 12% |
| Protein 2.02g | 3% |
