Mango Ice cream recipe

Mango Ice cream

 

Mango Ice Cream is deliciously creamy and can be made with or without an ice cream maker with fresh mango and whipped cream. This homemade healthy ice cream is better for you than any store-bought ice cream which is loaded with a long list of chemicals and additives. this homemade recipe version has less than four ingredients. You can actually smell the sweet fragrance of fresh mangos every time you take a spoonful! and it makes the perfect frozen treat for summer. Vegan, gluten-free, and paleo-friendly.

 

My kids love this mango Ice cream and this one came out super creamy with just the right amount of sweetness that you can prominently taste the mango flavour. Very delicious and easy to make, this mango ice cream will very well be your next favorite summer addiction. It takes but 12-15 minutes of prep time and no churning or ice cream maker needed. Really, the only difficult part of making your own ice cream at home is waiting for the setting time of Icecream.

 

For this recipe, I recommend using mangoes which make up for a thick pulp. Alphonso mangoes are best as they yield a thick pulp. Runny, juicy, or watery pulp will form ice crystals in the ice cream. I also suggest including whipping cream or heavy cream. If you have access to Alphonso mangoes, include them. Otherwise, you can make this mango ice cream recipe with any variety of sweet mangoes. Though ensure that your mangoes are not fibrous.

 

This homemade creamy mango ice cream recipe makes the perfect refreshing treat for cooling down on a hot summer’s day with or without a cone. Plus, it’s made with better-for-you ingredients and is paleo-friendly, vegan, gluten-free.

 

Course:- Dessert, Ice cream
Prep Time:- 12 Minutes
Cooking time:- 3 Minutes
Total Time:- 15 Minutes
Servings:- 6 Peoples

 

Mango Ice Cream Video:

 

 

Ingredients:

200 grams – heavy Whip cream
100 ml – Milk
1 no. – riped Alphanso mango or any sweet mango that is not fibrous.
3 tablespoons – Sugar
1 tablespoon – Vanilla flavour custard powder
6-7  drops – Mango flavour liquid food colour
1-2 nos. – Pistachios slices (optional)
1 no. – Cherry (optional)

 

 

Method for preparing  Mango Ice Cream with step by step photos:

 

1 – First wash the mango then cut into pieces by removing its skin and put it in a mixer jar and add 2-3 tablespoons of water.  Blend the mango until it is totally pulverized. This shouldn’t take more than a minute.

 

 

 

 

2 – Remove this mango puree to a bowl and keep it in a refrigerator till other preparations are done.

 

 

3 – In a heavy bottom cooking pot take 100 ml of milk, 3 tablespoons of sugar, and 1 tablespoon of Vanilla flavour custard powder and mix well.

 

 

 

 

4 – Now cook this mixture on low flame on the gas until it turns into a little thicker paste, it takes around 3-4 minutes.

 

 

5 – Turn off the gas flame and remove the pot from the gas, then add 6-7 drops of mango flavour liquid food colour to this paste and mix well. Transfer it to a bowl, allow it to cool down up to room temperature.

 

 

 

6 – Now, take a 200-gram heavy Whip cream in a big mixing bowl (chill mixing bowl at least 30 minutes before using for better results) Whip the cream until you get stiff peaks or cream become fluffy.

 

 

7 – Now remove the mango puree from the refrigerator and add it into whipped cream and at the same time add custard mixture into it and whip again for 2-3 minutes. Once it again gets stiff peaks stop whipping.

 

 

 

 

Here’s your mango ice cream mixture is ready.

 

8 – Now transfer this whole mixture to an air-tight container and keep it in a freezer for 6-7 hours.

 

 

9 – After 6 hours remove the container from the freezer and look your mango ice cream is ready to serve.

 

 

 

 

Serve Luscious Mango Ice cream as it is or you garnish can it with slices of Pistachios and Cherry. As you like.

 

 

Notes:-

1 – The food colour is more for aesthetic than flavour but a few drops really make the ice cream more appetizing.

2 – Fresh cream won’t work, we need full-fat whipping cream.

3 – Always use chilled cream for whipping, else it won’t whip perfectly.

4 – Before whipping the cream make sure the cream and the bowl is chilled. (Keep the bowl in the refrigerator for 30 minutes)

5 – Whip the cream till it forms stiff peaks, don’t over whip else it might release butter.

6 – When you transfer the mixture to a freezer-safe container, lightly press plastic film on the surface of the mixture to prevent crystallization.