Mango Kesar Elaichi Frossé

Allergens

Milk, Eggs (in store-bought mango puree)

Ingredients

• 2 cups Mango puree (fresh or good quality store bought) 1 cup Whipping Cream 1/2 cup Milk 1/4 cup Sugar 1/4 tsp Saffron strands 1/2 tsp Cardamom powder Pinch of Salt

Instructions

1. In a saucepan, gently warm the milk and saffron together over low heat for 5 minutes, allowing the saffron to infuse into the milk.
2. Combine mango puree, whipping cream, sugar, cardamom powder, and salt in a large mixing bowl.
3. Slowly add the infused saffron milk to the mixture, blending well until fully incorporated.
4. Pour the mixture into an ice cream maker and churn according to manufacturer's instructions.
5. Once the desired consistency is achieved, transfer the frozen treat to a lidded container and freeze for at least 4 hours or overnight for optimal texture.

Chef’s Insight

The saffron adds a subtle aroma and a beautiful golden hue that truly enhances this frozen treat.

Notes

Allow the ice cream to sit at room temperature for 5 minutes before scooping for easier serving.