Low-Fat Mango Ice Cream (No Ice Cream Maker Needed)

1. 1

   In a small bowl mix the flour into 3/4 cup of the low-fat milk, stir to make the mixture free of lumps and keep aside.

2. 2

   Heat the rest of the milk in a saucepan with the sugar (if using) and condensed milk. Mix to combine and heat over medium-low heat. When it starts to bubble, add the flour mixed milk into the boiling milk and stir, then lower heat to low. Stir until the milk starts to thicken a bit then add the vanilla essence and switch off the heat. Then add the butter. (The butter then melts and floats over the milk mixture. Stir and combine.)

3. 3

   Put the mango pulp in a large bowl. When the milk mixture cools to warm, slowly drizzle it over the mango pulp using an electric mixer to combine. Continue to blend this mixture for 2 to 4 minutes. Then stop and wait for a minute then blend again for another 2 to 4 minutes.

4. 4

   Transfer to a freezer-friendly container and freeze for 4 to 6 hours (or until set).

* Per serving · 4 servings · Values may vary.

No additional tips available.