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Ingredients

  • 200 ml fresh cream
  • 2 alphanso mango
  • 1/2 cup sugar
  • 1/4 cup chocolate ganache

Instructions

  • In order to make chocolate ganache, heat 3 tbsp cream. When it bubbles slightly turn off the heat and add 3tbsp chopped chocolate. Stir well. The chocolate will melt. Set it aside.
  • Peel the mangoes and deseed it. Churn the mango pulp into a fine pulp.
  • In a blender jar, add sugar and cream and churn so that sugar is totally dissolved in the cream. Add the mango pulp and churn again,
  • Tip the mixture into a freezer safe container and freeze it for 3-4 hours. When it is semi set, tip the content into a blender and churn it again. For best results, do this step for at least 2 times at an interval of 3-4 hours before final freezing.
  • After churn it for the last time, tip the half of the ice-cream mixture into the freezer safe container. Drizzle 3/4th of the chocolate ganache over it. Pour rest of the ice-cream mixture and top it up with a drizzle of the remaining chocolate ganache.
  •  Freeze it for 6-8 hours, until nicely set. Take it out 5 minutes before serving. Scoop it out and serve immediately.