Mango gelato
No place in Calcutta does a dreamy mango gelato that ticks all my boxes so I set out to make my own. It is simple, delicious, light and relatively healthy.
I have outlined the simple ratio below. You can just multiply the quantity according to your needs. I love using sour mangoes (Banarasi Langra is my favourite) because it gives that sour kick that I love. That said, every type of mango works well.
Ingredients
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The pulp of 1 mango (strained)
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1 teaspoon of powdered sugar
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1/2 a teaspoon of vanilla essence
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2 spoons of milk
Instructions
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Mix the pulp, sugar and vanilla essence in a bowl and pop into the freezer for about 30 minutes
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Put it into the ice cream maker and add the milk on the top
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Freeze according to the machine instructions
Adjustments
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Swap the sugar for honey or jaggery or skip it altogether
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Swap the milk for dairy-free alternatives such as almond or soy milk
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If you do not have an ice cream machine, mix all the ingredients at the start itself and freeze it. The next morning, crush it and place it in a blender. Add milk until it is creamy. It works like magic too.
