A vegan homemade ice-cream prepared with coconut milk, alphonso mango pulp, Xanthan Gum and almond milk without Ice-cream maker.
You can use blender or mixer jar for churn 1 and also for the initial set.
If you feel the texture is not creamy enough, you can opt for 1 more churn or instead of letting it sit for 8 hours, you can churn them twice at the interval of 4 hours.
After the last churn you can add nuts or chocolate chips before freezing them.
Almond milk can be replaced with soy milk.
The mango pulp I used was sweet enough, so I didn’t add any additional sugar. If required sugar can be added.
If using mangoes, opt for ripe sweet mangoes.
Do not use more than 3/4 tsp of xanthan gum for this proportion.