Mango ice cream is something that I absolutely adore and thought would be a perfect recipe to post for the blog’s birthday. It used to be a delicacy when we were growing up, only available during summer time. I’m not sure if the situation is still the same in India, but here in the US, Indian groceries carry Mango pulp all through the year making mango ice cream accessible any time you want it.
I already posted a Mango ice cream recipe couple of years back, but this time I wanted to use the cornstarch thickening method that I’ve used for my vanilla ice cream to make it creamier and less icy. The end result was this creamy and delicious ice cream with no added preservatives, but filled with yummy mango goodness.