Mango Ice cream recipe
This homemade creamy mango ice cream recipe makes the perfect refreshing treat for cooling down on a hot summer’s day.
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.