Mango and cardamom Ice Cream


 Ingredients (6 servings)

300 grs. mango pulp
1 tin evaporated milk

5 tablespoon of Splenda or sugar

2 tablespoon of gelatin powder

1 cup of water

1/2 cup heavy cream

1 teaspoon  of cardamom powder

berries to garnish


Place mango pulp in a saucepan.
Cook on low flame for 2-3 minutes.

Then add sugar and gelatin powder. and water

Stir constantly.

When sugar gets dissolved, turn the heat off.
Let it cool completely.

Place  evaporated milk, cream, cardamom, and cooked mango pulp in a blender.

Process until smooth.

Pour this batter in an air tight container.

Freeze it for 4-6 hours or until chill.

Serve with some berries