Mango pulp – 2 cup (use the dark ripe mangoes for better colour)
Hung curd – 1/2 cup
curd – 1/2 cup
Custard powder – 2 tbsp (i used vanilla flavor)
sugar – 1/2 cup
The day before prepare the hung curd, by straining the water completely from the thick curd using the muslin cloth, I did this a day before evening around i collected 1/2 cup of hung curd, which i kept in the freezer.
Next day morning take out the hung curd bring it to normal temperature, Take your mixie jar, add the mango pulp, hung curd, sugar, custard powder. grind in to smooth paste, This will be quiet thick , then add the normal curd, and grind in to smooth paste, thats all
Transfer the content to the freezer box and close the box and freeze it for 8 hours + If needed.
Once done, scope the mixture and serve it with the glass bowl with the choco chips tempering (purely optional) I bet no one knows its curd,
- If custard powder not available leave it , its purely optional.
- I feel the sweetness was less, because of the hung curd and curd. So if u want more sweet add 1/4 cup +
- Do add hung curd which gives the smooth texture, So u can feel like having icecream .
- I used the javadhu and bangana palli variety , you can use any variety , make sure it is dark, so that you can see outcome as dark.