Mango Ice Cream With Custard Powder
Mango Ice Cream With Custard Powder


• 1.5 cups – Evaporated Milk
• 2 tsp – Custard powder
• 1/2 cup – Sweetened condensed Milk
• 1.5 cups – Coarsely mashed Mango pulp
• 1 cup – Cream, lightly whipped
• 3 tbsp – Blanched and coarsely ground Almonds


  1. Combine 1/2 cup evaporated milk and custard powder to form a smooth paste.
  2. Bring remaining evaporated milk to boil on medium heat.
  3. Add custard mixture to boiling milk, stirring continuously.
  4. Cook on medium low heat till the custard is of thick coating consistency, stirring continuously. Add condensed milk. Stir well. Cool.
  5. Add mango pulp. Whip well.
  6. Freeze till half set. Add cream and almonds.
  7. Whip in electric blender till light and fluffy.
  8. Freeze till set.