Kesar Pista Mango Ice Cream
Indulge in this delicious ice cream with kesar pistachios and mango. Silky smooth and bursting with flavours this is a great recipe to make at home during summers.
- Prep time
- 30 min
- Cook time
- 2 hr
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 2 Mango (Ripe)
- 500 ml Milk
- 100 ml Heavy whipping cream
- 2 teaspoon Vanilla Extract
- Water as required
- 2 tablespoons Pistachios slivered
- 4 Saffron strands
- 1 tablespoon Honey or date syrup
Instructions
- 1
To begin making the Kesar Pista Mango Ice cream Recipe, we will first make the mango puree. Remove the skin of the mangoes and all the pulp in a blender and blend to make a smooth puree, keep aside.
- 2
Heat milk and heavy cream in a heavy bottom pan along with vanilla pods and saffron and bring them to a boil and let it cool completely.
- 3
After the milk mixture is cooled add in the mango pulp and honey to the liquid milk and cream , mix well to combine.
- 4
Blend the mix in a blender to make the ice cream smooth and silky in texture.
- 5
Add pistachios to the kesar mango ice cream and pour the mixture into an airtight container.
- 6
Freeze the ice cream for 8 to 10 hours. Kesar Mango Pistachio ice cream is ready to be served.
- 7
Serve the Kesar Mango Pistachio ice cream for your dessert along with Cinnamon Sugar Focaccia Bread and Cheesy Baked Spaghetti Pasta Recipe In Tomato Basil Sauce.