- 3 Medium-size or 350 Grams Ripe Mango Flesh (I used 3 Indian Sindoori mangoes; you can use any variety)
- 2 1/3 Tablespoons White Granulated Sugar (optional, depending on how sweet your fruit is)
- 2-3 Strands Saffron (optional)
- 1 Tablespoon Hot Water (optional)
- 140 ml Light Cream (25% Fat) Very Cold but Not Frozen (I used Mother Dairy, you can use heavy cream or coconut cream for dairy-free)
Prep: 5 minutes
Cooking: 10 minutes
- Pre-prep – Cut mangoes and cube the flesh, then freeze in an airtight container for at least a day.
- Steep 2-3 strands of saffron in 1 tablespoon hot water. Press the strands with a spoon and allow it too steep for 15 minutes. Then strain it and keep the saffron water in the refrigerator.
- To make the ice cream – Blend the mangoes, sugar (if using) and salt in a blender or food processor until well-combined.
- Add the saffron water and cream in a slow stream until fully incorporated. Serve immediately.
- Alternatively, you can freeze it but when I tried, some ice crystals formed, though it was still incredibly tasty. I also read online that it would have to get frozen very quickly for the ice crystals not to get formed.
Calories: 173kcal – Carbohydrates: 22.7g | Protein: 1.2g | Fat: 9.6g | Saturated Fat: 5.9g | Potassium: 166mg | Fibre: 1.4g | Calcium: 20mg | Iron: 0.2mg.