Mango Ice Cream

Ingredients: 

1 measure mango pulp ( I used sweetened mango pulp)/ use any fruit of choice;

1 measure coconut milk ( I used organic light coconut milk);

1 measure evaporated milk;

Sugar (optional);

Pecans/almonds;

Small Mango pieces (optional);

Cardamom powder(optional).

Preparation:

Blend together mango pulp, coconut milk, evaporated milk and cardamom powder thoroughly.

Check for taste and add sugar and blend again well.

Transfer it to an air tight container and freeze it for about 6 hours.

After 6 hours take out the frozen mixture, allow to set and then blend it again. 

Repeat step 2 and 3 one more time after 6 hours. During this time add mango pieces (optional) after blending mix well and then freeze again.

(So overall blend the mixture 3 times in a interval of 6 hours, freezing it in between.)

Before serving take it out of the freezer, allow to set, scoop out the ice-cream then top it off with nuts and serve!