This vegetable oil brownie is quick and easy to put together in 15- minutes. No equipment required, no chocolate or chocolate chip required, as brownie is made with oil.
So, here is an easy tutorial to make it in 8 steps.
Take mango chunks in a blender and pulse them until it forms a smooth mango puree.
Transfer puree to a thick-based pan and cook puree on medium heat for 10 minutes until it is thick. To check the thickness, draw a line in the pan with a spatula. If it stays, it is thickened enough.
Remove the mango puree to a bowl and let it cool for 10 minutes. When the mixture is slightly cool, add the condensed milk. Mix well until smooth, and pop in the freezer to cool until needed.
Take cream in a bowl, preferably steel, and let it chill in the freezer for 20 minutes. Whip cream until you see stiff peaks.
Mix mango-condensed milk mixture in cream with a spatula just until combined. Aim at fewer strokes and no vigorous mixing.
The color of mango ice cream depends on the color of mango puree, add yellow food color only if needed. You may also add an extra ½ cup of tiny mango chunks if you like.
Transfer mango ice cream in a container preferably with a lid, or use a casserole like me. Cover the surface of the mango ice cream with butter paper.
If your container doesn't have a lid then cover it with foil. Place in the freezer for 12 hours. Scoop and fill the no-churn homemade mango ice cream in a cup and enjoy it.
By Mariam Sodawater