Ingredients

• 2 packs fresh cream- 250ml each
• 1 tin condensed milk- as per taste
• Water and Malai from 1 tender coconut
• Mango puree of 1 or 2 mangoes
• 1 tsp vanilla essence
• Chopped fresh mangoes to serve

Method

1. Start by blending tender coconut malai and water together in a blender, coarsely. Make sure to keep some pieces of tender coconut intact.
2. In a mixing bowl, mix fresh cream along with the blended tender coconut.
3. Add vanilla essence, mango puree and mix well.
4. Transfer this to an airtight container and freeze for 4-5 hours until half-set.
5. Remove from the freezer and mix together the half-set mixture.
6. Return to the freezer and freeze overnight till fully done.
7. Serve with freshly chopped mangoes.

Note: You can leave the tender coconut ice cream as it is, skip the mango puree and serve with chopped mango.