Low-Fat Mango Ice Cream (No Ice Cream Maker Needed)

In a small bowl mix the flour into 3/4 cup of the low-fat milk, stir to make the mixture free of lumps and keep aside.

Heat the rest of the milk in a saucepan with the sugar (if using) and condensed milk. Mix to combine and heat over medium-low heat. When it starts to bubble, add the flour mixed milk into the boiling milk and stir, then lower heat to low. Stir until the milk starts to thicken a bit then add the vanilla essence and switch off the heat. Then add the butter. (The butter then melts and floats over the milk mixture. Stir and combine.)

Put the mango pulp in a large bowl. When the milk mixture cools to warm, slowly drizzle it over the mango pulp using an electric mixer to combine. Continue to blend this mixture for 2 to 4 minutes. Then stop and wait for a minute then blend again for another 2 to 4 minutes.

Transfer to a freezer-friendly container and freeze for 4 to 6 hours (or until set).