INGREDIENTS
- 1 Can mango pulp
- 1 Can sweetened condensed milk
- 2 tsp Rose water
- 1 Container cool whip
- 1/2 Cup chopped pistachio nuts
- METHOD
- Mix together the mango pulp, condensed milk and cool whip with the help of an electric mixer.
- Add rose water to it. Pour the mixture in an airtight container.
- Sprinkle it with chopped nuts.
- Freeze the mixture overnight in refrigerator.
- Mango ice cream is ready to serve.
