Ripe Mango - 1 Large (Remove skin, seed and chop up the pulp)
Evaporated Milk - 1/4 Cup
Saffron - 1 Large pinch
Sugar - 2 tsp (adjust per taste)
Heavy whipping cream - 1 Cup
Steps:
First add 3/4th of the mango pulp, evaporated milk, saffron, sugar to a blender/mixie and blend for about 2 mins until everything is turned into a smooth and fluffy paste.
Now to a clean large mixing bowl, add the heavy whipping cream and beat it until stiff peaks. Refer to my >a href=https://revisfoodography.com/2015/01/birthday-special-eggless-black-forest-cake/ target="_blank">Back Forest recipe for tips and tricks for preparing whipped cream.
To the beaten cream, add the beaten mango mixture and the remaining mango pulp. Mix it in a folding way using a spatula till they are blended.
Freeze the ice cream for 2 hours. Then remove it from the freezer, stir it up fully using a fork and then freeze it again for a further 4 hours.
Enjoy cold, optionally top with nuts/saffron strands/honey, etc.
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