Easy Mango Ice Cream
|Fresh cream||4 Cup (64 tbs)|
|Ripe mango pulp||2 Cup (32 tbs)|
|Icing sugar||1⁄4 Cup (4 tbs)|
|Crushed pistachios||2 Tablespoon|
Lightly mix the sugar and cream and whip it till peaks form.
Mix in the mango pulp and stir gently. Pour the mixture into a bread tin and freeze it overnight.
Chill the serving plates.
When needed, dip the frozen tin into hot water and slice the ice-cream with a knife also dipped in hot water.
Serve by sprinkling crushed pistachios on each slice.