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  • 200 ml fresh cream
  • 2 alphanso mango
  • 1/2 cup sugar
  • 1/4 cup chocolate ganache


  1. In order to make chocolate ganache, heat 3 tbsp cream. When it bubbles slightly turn off the heat and add 3tbsp chopped chocolate. Stir well. The chocolate will melt. Set it aside.

  2. Peel the mangoes and deseed it. Churn the mango pulp into a fine pulp.

  3. In a blender jar, add sugar and cream and churn so that sugar is totally dissolved in the cream. Add the mango pulp and churn again,

  4. Tip the mixture into a freezer safe container and freeze it for 3-4 hours. When it is semi set, tip the content into a blender and churn it again. For best results, do this step for at least 2 times at an interval of 3-4 hours before final freezing.

  5. After churn it for the last time, tip the half of the ice-cream mixture into the freezer safe container. Drizzle 3/4th of the chocolate ganache over it. Pour rest of the ice-cream mixture and top it up with a drizzle of the remaining chocolate ganache.
  6.  Freeze it for 6-8 hours, until nicely set. Take it out 5 minutes before serving. Scoop it out and serve immediately.