Mango Ice cream recipe

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)

 

Ingredients for Mango Ice cream, Mango Ice cream.

 

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.

 

Cutting Mango in pieces, Mango Ice cream.

 

Mango pieces in mixer jar, Mango Ice cream.

 

Mango puree in mixer jar, Mango Ice cream.

 

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

 

Mango puree in bowl, Mango Ice cream.

 

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.

 

Adding sugar to milk, Mango Ice cream.

 

Adding Vanilla flavoured custard, Mango Ice cream.

 

Mixing custard, Mango Ice cream.

 

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.

 

Cooking milk and custard, Mango Ice cream.

 

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.

 

Adding mango flavour liquid food colour, Mango Ice cream.

 

Mixing milk, custard and food colour mixture, Mango Ice cream.

 

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.

 

Whipping cream to become fluffy, Mango Ice cream.

 

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.

 

Adding custard mix to whip cream, Mango Ice cream.

 

Adding mango puree to whipped cream, Mango Ice cream.

 

Whipping mixture, Mango Ice cream.

 

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.

 

Transferring cream to air-tight container, Mango Ice cream.

 

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

 

Removing ice cream with scooper, Mango Ice cream.

 

One scoop Ice cream in bowl, Mango Ice cream.

 

Mango ice cream with cherry on top, Mango Ice cream.

 

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

 

Mango ice cream with garnishing, Mango Ice cream.

 

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.

 

Mango Ice cream in bowl with garnishing, Mango Ice cream.

Mango Ice cream recipe

Fahamida
This homemade creamy mango ice cream recipe makes the perfect refreshing treat for cooling down on a hot summer’s day.
Prep Time 12 mins
Cook Time 3 mins
6 hrs
Total Time 15 mins
Course Dessert, Ice cream
Cuisine Indian
Servings 6 people
Calories 200 kcal

Ingredients
  

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

Instructions
 

  • 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 and becom puree. This shouldn’t take more than a minute.
  • Remove this mango puree to a bowl and keep it in a refrigerator till other preparations are done.
  • In a heavy bottom cooking pot take 100 ml of milk, 3 tablespoons sugar, and 1 tablespoon Vanilla flavour custard powder and mix well.
  • Now cook this mixture on low flame on the gas until it turns into a little thicker paste, it takes around 3-4 minutes.
  • 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.
  • Now, take a 200-gram heavy Whip cream in a big mixing bowl (chill mixing bowl at least 1 hour before using for better results) Whip the cream until you get stiff peaks or cream become fluffy.
  • Now remove the mango puree from the refrigerator and add it to 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.
  • Now transfer this whole mixture to an air-tight container and keep it in a freezer for 6-7 hours.
  • 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.
 
Keyword alphonso mango ice cream, hapus, healthy mango ice cream recipe, how to make mango ice cream, how to make mango ice cream at home, mango ice cream, mango ice cream recipe, mango ice cream recipe in hindi, mango ice cream with milk, mango sorbetto, mango vegan ice cream, mangoes ice cream

 

 

 

 

Mango Ice cream
Mango Ice cream

Mango Ice cream



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