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Mango Ice-cream


Ripe mangoes – 3 big mangoes

Yoghurt – 100 ml

Honey – 1 tablespoon

Sugar – 30 to 50 grams

Yield: 4 to 6 scoops



  1. Cut mangoes into cubes without skin.
  2. Blend together in a blender or mixer grinder all ingredients until smooth.
  3. Refrigerate for an hour, take out and using a whisk briskly whisk and refrigerate again.
  4. Repeat the above step for 3 times with an interval of one hour each.
  5. Refrigerate for 4 to 6 hours after this.
  6. Serve in a cup or cone with honey drizzling on top.


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