Homemade Mango Ice-Cream

Lots & lots of memories are attached to this wonderful recipe. Every summers Aai used to make homemade mango ice-cream. We used to happily help her to make the mango pulp. It used to be a fun activity. I remember she used to make 2 box full of mango ice cream which we used to polish within no time. most importantly this recipe is very simple and needs only 4 ingredients to make it. This recipe is so much better than the ready-made ice-creams, it has the same soft, creamy texture and you know all the ingredients used are fresh & has no added artificial flavors. It has all the goodness of the Alphonso mangoes. You can also enjoy the ice cream with freshly chopped mangoes or mango pulp. Here's the recipe.

1 ltr milk
5 tbsp sugar ( adjust the sweetness as per your liking)
4 tbsp milk powder
Mango pulp made from 3 mangoes ( I used fresh Alphonso mangoes)
In a deep bottom vessel mix the sugar, milk powder to the milk and bring it to a boil. Switch off the flame after the milk starts boiling. Keep the vessel away to cool. 
In the meanwhile make fresh mango pulp and add it to the cooled milk which is now at room temperature.
Blend this and store it in the ice cream box. I used Tupperware box meant for making ice-creams. Leave it in the freezer for 3hrs.
Remove it from the freezer after 3 hrs & blend the ice-cream. This procedure is done to avoid crystalization of the ice cream. Refreeze the ice-cream for 12-15hrs. Remember the freezer should be at maximum temperature & the ice-cream is made in air tight box.
My mother used to make the ice-cream in aluminum container with a lid. 

1. When you blend the ice-cream, it should be of the same consistence of that of a softy.
2. If the ice-cream is not similar to softy, please leave it in the freezer until it reaches the correct consistence.
3. If the ice-cream is too hard, leave it outside to melt for a while. 


Murabba  as the name suggest is a preserve made from fresh Alphonso Mangoes cooked in sugar syrup. Recipe of Murabba is very easy & doesn't need too many ingredients to prepare. I've grown up eating the Murabba & it continues to be one of my favourite. Murabba can be stored for more than 6 months in the fridge & can be enjoyed with hot chapati or phulka's
  1. 2 Alphonso Mangoes
  2. 1 cup sugar
  3. ½ cup water
  4. 1 tsp saffron strands
  5. pinch of cardamom powder

  1. Peel the mangoes & cut the mangoes in cubes, set aside
  2. In a pot add the sugar & water and make a thin syrup, after the syrup starts boiling add the mango cubes,  add the saffron strands & cardamom powder, simmer on low flame, until the mango pieces are cooked. This will take 5 minutes more.
  3. Remove from the flame & let the murambba cool, store it in a glass jar or steel box. Murambba can be stored for more than 6 months.

Strawberry-Watermelon & Mango Popsicles

Popsicle's are very popular these days in India, this Popsicle is made from fresh fruits, without any added sugar or water. If the strawberries are sour the natural sugar in the watermelon will take care of the it. Mangoes & Watermelon are available in abundance these days, so I thought of making a Popsicle using these fruits, the end product is so appealing its a perfect treat for kids and their parents.

  1. ½ cup fresh watermelon juice
  2. ¼ cup fresh strawberry juice (Strained)
  3. ¼ cup Mango Pulp (Alphonso mangoes)


  1. Take a small piece of watermelon and remove seeds, use 6 ripe strawberries, chop roughly, blend both the fruits together them until you have a puree. Pour 2 or 3 tsp of the watermelon & strawberry puree into the bottom of the Popsicle mold freeze for 45 minutes.
  2. In the meanwhile use fresh alphonso mangoes to make puree, blend the puree into a smooth paste, pour 2 or 3 tsp of the mango puree on top of the strawberry & watermelon puree, freeze until set. this may take another 30-40 minutes. 
  3. Remember not to use the stick of the Popsicle mold to set the mango layer. Use only the cover of the Popsicle mold.
  4. After the mango layer has set, pour the remaining watermelon & strawberry puree on the top layer of the Popsicle mold, Use the stick to cover the Popsicle mold and allow the Popsicle to set.
  5. To remove the Popsicle's from the mold, take a glass, fill it with warm water, dip the mold for 10 seconds remove the Popsicle's and enjoy.

Roasted Makhana (Pop Mak) Oil free recipe

Phool Makhana are the Lotus Seeds or Fox Seeds which are nutritious, delicious, easy to digest when cooked. These days nutritionist recommend eating Makhana as they are light on stomach and easy to digest and satisfies your hunger pangs. Makhana is a perfect snack for carrying in tiffin for afternoon snack. You could ditch the popcorn have makhana instead when you watch a movie. Makhana  can be eaten during fast.
100 gms makhana (Lotus Seeds or Fox Seeds)
1 tbsp black salt
juice of ½ lime
Use a large microwave safe bowl to make PopMak. Add the Makhana to the microwave safe bowl.
Use your palm to rub the lime juice & the black salt onto the makhana
Microwave high for 30 seconds, remove the bowl, stir the makhana with a spoon n microwave for another 2-3 minutes, remove the bowl n mix the makhana after 30 sec interval otherwise the makhana may burn inside the microwave.
Makahna must turn cripsy, if not microwave for another 30 seconds or until it turns crispy.\

You can also dry roast the makhana in a large kadai on stove top gas, It may take a longer time to cook though.

Orange & Kiwi Popsicles

Here's an easy & quick popsicle recipe that will cool you down this summer, I used Valencia oranges to make the popsicles but you can use the regular oranges too. You may also add mint leaves instead of kiwi, which gives a refreshing flavor n taste.

Juice of 1 orange (Valencia orange)
1 kiwi peeled & sliced
2 tbsp sugar
Pinch of salt

Use the hand juicer to make orange juice, add 2 tbsp sugar & a pinch of salt. Keep aside
Fill the Popsicle molds with orange juice add 2 slices of kiwi in each mold. Freeze for 2 hours 
For de molding the Popsicle, pour warm water in a glass, dip the Popsicle mold in the glass de mold with the help of Popsicle stick. 


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