Mango Ice Cream with Jelly

We cut and grate the mango to extract the flesh, making sure it contains no water.

We place the jelly packet in a bowl.

We add 1 cup of hot water to the jelly and stir well until fully dissolved.

We add 1 cup of cold water to the jelly mixture and stir.

We add 2 cups of mango purée to the mixture and combine well.

We place the mixture in the freezer for 30 minutes to cool.

After chilling, we add 1.5 cups of whipped cream.

We add 2 tablespoons of powdered milk and 1 tablespoon of honey.

We mix everything well using an electric mixer until the texture becomes thick and creamy.

We add 2 drops of orange food coloring (optional) and mix again until fully incorporated.

We pour the mixture into a container and smooth the surface.

We freeze the ice cream for at least 6 hours or overnight for best results.

We take it out of the freezer and serve it in cups.