Mango Icecream with Creme Fraiche

This ice cream is very rich and creamy .Its melt in the mouth and is easy to prepare.You do not need an ice cream maker,instead just mix everything in a food processor and whisk three times every 45 minutes !

   2 cup cubed mangoes (approximately 3 medium sized mangoes)
   1/2 cup heavy cream
   1/2 cup creme fraiche ( I got mine from Tesco)
   1/2 cup sugar + 2 tablespoons sugar or as needed (Depending on the ripeness of the fruits)
  pinch of saffron for flavour and colour

    1.Puree the mango in a food processor. To that add heavy cream + creme fraiche + sugar + saffron and process until smooth and the sugar dissolves well, about 5 minutes. Taste and adjust the sugar if needed.
   2.If using icecream maker, pour into it and follow the manufactureres instructions.
   3.If not using ice-cream maker, pour into a deep freezer safe plastic bowl with a lid and place in the freezer. Every 45-1 hour take it out and with a hand beater or whisk beat until smooth, about 2 minutes. Repeat 2-3 times. If you want to add some additional mango chunks or powdered saffron, add it after the final mixing. Smooth out the cream and let it stay another 2 hours after the final mixing, before serving.
   4. If you are not able to scoop, let the ice-cream sit at room temperature for 10 minutes.

Use mangoes with smooth flesh rather than the fibrous ones. If using fibrous one, puree and then strain the pulp.You can replace mango with berries, peach , etc
Crème fraîche is a soured cream containing 30–45% butterfat and having a pH of around 4.5. It is soured with bacterial culture, but is less sour than U.S.-style sour cream, and has a lower viscosity and a higher fat content.

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