Mango Coconut Ice-cream

INGREDIENTS

Take 50 g Khetipati Organics’ Mango Powder, 500 ml whole milk, 100 g sugar, 150 g coconut cream, 100 g fresh cream, 4-5 saffron strands, 1/4 cup shredded coconut, 250 ml water and 25 g Nuts (optional).

DIRECTIONS

1. In a saucepan, combine the milk, sugar, and saffron. Bring the mixture to a boil over low heat, stirring continuously with a spatula. Continue stirring until the mixture thickens and reduces to a condensed milk consistency.
2. In a separate bowl, mix the mango powder with 150 ml of water until thoroughly combined. Add more water as needed to achieve a thick puree consistency.
3. In another bowl, combine the coconut cream and whipping cream. Use a hand mixer to whip the creams until they become fluffy.
4. Mix the condensed milk with the shredded coconut and mango puree. Gently fold this mixture into the whipped coconut cream and whipping cream using a spatula until well combined.
5. Pour the ice cream mixture into a pan. Freeze for 2-3 hours or until set. Serve as desired.