Mango Ice-cream Recipe | Homemade Ice-cream

                                                             

Mango Ice-cream| Homemade Ice-cream || How to Make Mango Ice Cream at Home with Step-by-step Photos and Video

Mango ice cream is a rich, creamy, and sweet frozen dessert that is the most popular during the summer season or even after summer_there are many flavors of ice cream available easily in every second shop/store in Pakistan. There was a time when people used to go to ice cream parlors to eat and buying, and it became even more costly 

But now this trend is almost finished just because most people enough aware that they can make ice cream or kulfi at home within their budget, and where just two people were eating ice cream right there, now all family members can eat ice cream by making it at home on a minimum budget

No hard and fast rules to making ice cream at home quite an easy and simple method, and putting in the desired flavor is up to you                         

                         

My Latest Mango Ice-cream Recipe:

So here I made mango ice cream with a few ingredients, you can add the flavor of your choice, such as vanilla, pistachio, or chocolate

InshaAllah, I will share all the flavors one by one, but the problem is that currently we are facing electricity problems in Karachi, plus in so hot weather, think about how much we are suffering anyway, but try my best to I could post those recipes that are related to the summer season

For more similar recipes:

Khoya kulfi

Falooda kulfi

Strawberry soufflé

Cold coffee

Chocolate brownie with vanilla ice cream

If you have tried this Mango Ice cream Recipe, don’t forget to rate the recipe. You can also follow me on social media to see what’s latest in my kitchen!

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Ingredients:

Mango:

To make delicious mango ice cream, start by selecting a sweet mango. Dice the pulp of the fresh mango and blend it into a puree without adding any water; the amount of puree should be double that of the cream you use.

Cream: For the cream, opt for good-quality whipped cream to achieve the best results. Ensure that the cream is well-chilled before you start beating it. For optimal texture, the cream should achieve soft peaks; if it becomes too stiff, it may lead to an icy texture in your ice cream.

Condensed milk: As for condensed milk, you can either make it using a recipe shared in a previous blog post or purchase it from the market. If you prefer, powdered sugar can be a substitute for condensed milk.

Mango essence: Mango essence is ideally used in this recipe, but if you don’t have it, vanilla essence works as a good alternative.

Food Color: Lastly, yellow food color is vital for the recipe. Use liquid drops instead of powder, as the powder can impart a bitter taste. A few drops should suffice; adjust according to your preference for color, but keep in mind that too much can make it overly dark.

                                                                  

Recipe Tips:

When making ice cream in Pakistan, it's best to use either whipped cream or dairy cream. I recommend using dairy cream with a fat content of 25%. Adjust the amount of condensed milk based on the sweetness of the mango pulp you are using. If you opt for canned mango puree, modify the sugar content according to your taste preference. Avoid adding water when blending the mango pulp. For this ice cream recipe, I have used cream with 25% fat. The best mango to use is sweet, ripe, and aromatic varieties, such as Seenri. Once you've combined the mango puree with the whipped cream, do not mix for too long—stop mixing as soon as the ingredients are well blended.

                                                          

To prepare mango puree, peel the mango and dice the pulp of fresh mango into chunks. Blend it into a smooth puree without using any water. Or you can use canned mango puree. Mango puree is ready.

                             

                                         

                                                            

Take a large-sized bowl to add chilled cream and start beating the cream with the help of an electric beater on medium speed

                          

Keep beating till the cream has reached soft peaks

                                   

Now add condensed milk and mango puree and mix well with a spatula until everything is incorporated  

                                                       

At the end, add mango essence and yellow food coloring.

                                 

Stir to mix them up with a spatula 

                                       

Take an airtight container, transfer half the quantity of the mango mixture into the container, tap it down a little, then add mango chunks over the ice cream batter

                                   

Add a second layer of ice cream batter over the chunks and place some chunks again over the batter. These chunks will enhance the taste of the ice cream bite.           

                                                     

Cover the lid tightly with cling wrap to prevent ice cream from crystallizing. Then, close the lid and refrigerate for at least overnight or for 12 hours.

                                  

After 12 hours or overnight, take the ice cream container out of the fridge. Leave it on the slab for a while, then remove the cling wrap from the top

                                                    

Then wet the scoop in warm water, and scoop out the ice cream into the serving ice cream glass

                                       

You can see the texture of the ice cream

                                   

                                                       

                 

Mango ice cream is ready to serve or eat

                   

                                                              

Share and Enjoy!

                           

Falooda Sev Recipe

Homemade Falooda Sev | Falooda Sev || How to Make Falooda Sev with step-by-step photos.

Falooda Sev is a perfect recipe to try homemade cornstarch noodles, popularly known as Falooda noodles/sev is a must-try recipe on the hot summer days to make Kulfi Falooda, ice-cream falooda. Kulfi Falooda is my favorite frozen dessert. I tried to look for Falooda noodles here in many stores but could not find any.

So, at last, I searched Google to find the recipe for How to Make Falooda Noodles at Home, and I found this easy recipe and immediately tried it. Frankly, it just takes a few minutes to make the Falooda Sev or noodles at home, and I was wondering why I haven’t tried them before.          

                          

                                                 

Now, whenever we crave Kulfi Falooda or ice cream Falooda, I just keep all the ingredients ready a day before and make Falooda noodles on the day of serving, and we are all set to enjoy.

Don’t just go by my words; try it yourself, and then you will never buy these noodles from the store ever again. My next recipe is more likely kulfi falooda, so stay tuned....:) 

So let the go-ahead to know how to make this easiest recipe at home.

Tips:

1. You have to stir the mixture quickly without any single-second break to avoid sticking on the pan or making lumps
2. Make noodles/sev while the dough is still hot.
3. Make sure the water is ice cold when dropping noodles in it.
4. The noodles can stay fresh for two days in the refrigerator.
5. I used a sev maker, which consists of thin holes; if you don’t have one, you can use any ketchup plastic bottle or pasta maker

If you have tried this Falooda Sev Recipe, don’t forget to rate the recipe. You can also follow me on social media to see what’s latest in my kitchen!

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To prepare this recipe first take a large mixing bowl to add water and ice blocks and keep it ready aside                                    

Grease the pasta/sev maker with the brush set aside.

                                                             

In a non-stick pan add corn flour along with water. 

                                             

Keep mixing until everything is incorporated. 

                                                             

Place on stove and constantly keep on stirring on the low-medium flame to prevent making lumps.

                                                                   

Now you see corn flour is getting thick.

                                       

Keep on stirring till it turns translucent.

                                                 

Once you see a thick transparent mass remove it from heat and transfer it into the sev or pasta maker with the smallest hole.

                     

Make out noodles in the chilled water bowl in batches.

                            

Keep the noodles/sev in ice-cold water in the refrigerator and drain just before using in any recipe.

                                      

Falooda noodles/sev is ready to use in recipes.

                    

Plain Yellow Rice Recipe

Yellow Rice |Plain Rice || How to Make Yellow Rice with step-by-step photos and Video

I added a new version of the yellow rice video in which I included chicken. Hopefully all my beloved readers enjoy as well the way you like this yellow rice as well. Also, I prepared this rice version in a cooker, which would be more convenient for every busy woman. 

Yellow rice is a super easy and simple, mildly spiced yellow rice recipe. This is quite aromatic and flavorful rice. To enhance the taste of rice, can be added chicken cubes if you don't have prepared stock in your fridge. Quick and easy recipe, best for lunch or dinner. 

This rice is usually served with meat and veggie curries, raita, and salad. This flavorful and generously spiced Dominican-style yellow rice recipe

I cooked yellow rice with ponia rice by adding homemade chicken stock; you can prepare it with long grain basmati rice as well
                               

My Latest Video: Chicken Yellow Rice:

In this recipe, you can even make variations by adding peas, beans, and carrots, or if you are non-vegetarian, the boiled egg or boiled chicken may be added. A very tasty and simple rice that can be prepared within 30 minutes

Rice, tomato, and seasonings are the main ingredients in this recipe, so let's begin

Tips:

1. To prepare this yellow rice, can be added vegetables, chicken, and eggs to enhance the taste.
2. Slightly fry or blanch veggies before adding them to the rice
3. Basmati rice is ideal for making this recipe
4. Always use a large-capacity pot for cooking rice
5. Adding white vinegar during cooking rice is the best tip to prevent sticking or broken rice from sticking to each other.

If you have tried this Plain Yellow Rice,e then don’t forget to rate the recipe. You can also follow me on social media to see what’s latest in my kitchen!

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Firstly, thoroughly rinse the rice under running water, then

Soak in the water for at least 2 hours. Set aside. Take all ingredients and prepare all veggies.

Pour oil into the large pot and heat it, then put onion slices and saute the onion slices for 4-5 minutes on medium flame.e

Put tomatoes and garam masala into the fried onions, and cook the masala for 5 minutes on medium heat till it turns soft.

Reduce the heat to low, then start adding spices to the fried onions, splash some water into the masala, and keep on stirring by adding masala on low heat. 

Add food color, then roast the masala by splashing water on low-medium heat. At this stage, you can add vegetables and boiled chicken as desired. Now pour half the stock (yak, hni); half the reserve for later.

Then put green chilies along with coriander leaves into the onion masala, bring it to a boil, turn the flame to low, and add soaked and drained rice to the masala, and stir to combine well for 2-3 minutes. 

Now add the remaining chicken stock to the rice and bring it to a boil, and then cover the lid.

Cook the rice for around 4-5 minutes on the high-medium flame until the water is evaporated, reduce the heat to low, and allow it to simmer for another 5 minutes on very low heat.

Transfer to the serving plate/dish. No, wow, simple yellow rice is ready to serve... 

Yellow rice is served with kabob, veggie raita, and another gravy-based meat curry.