Delicious Mango Ice Cream (2 Easy Variations) recipe

Mango Ice Cream (2 Easy Variations)

About Mango Ice Cream

Mango ice cream is a delightful summer treat made using fresh or frozen mangoes. It’s incredibly easy to prepare with just a few ingredients and doesn’t require an ice cream maker. Here are two simple variations to satisfy your mango cravings: one with condensed milk and the other with just cream and sugar. Both versions are deliciously creamy and perfect for a hot day!

Mango Ice Cream with Condensed Milk

Ingredients:

• 3 medium-sized Alphonso mangoes (or 560 grams) – peeled and chopped
• 1 can sweetened condensed milk (400 grams)
• 3.5 cups chilled whipping cream (or heavy cream)
• Optional: ½ teaspoon vanilla extract

Instructions:

1. Prep Mangoes:

   • Rinse and dry the mangoes. Peel them if you haven’t already.
   • Chop the mangoes into small pieces.

2. Blend Mangoes:

   • Add the chopped mangoes and condensed milk to a blender.
   • Blend until smooth. Ensure there are no small chunks of mango.

3. Whip the Cream:

   • In a large bowl, pour the chilled whipping cream.
   • Using an electric beater, whip the cream until stiff peaks form. This usually takes about 7-9 minutes. Make sure the cream is cold to achieve the best results.

4. Combine Mixtures:

   • Gently fold the mango and condensed milk mixture into the whipped cream.
   • Add vanilla extract if desired. Fold until just combined. Avoid over-mixing.

5. Freeze:

   • Transfer the mixture to a freezer-proof container. Cover tightly with a lid or cling wrap.
   • Freeze for 6-7 hours or overnight. For a softer texture, whip the ice cream again halfway through freezing.

6. Serve:

   • Before serving, let the ice cream sit at room temperature for a few minutes to soften slightly. Scoop and enjoy!

Mango Ice Cream Recipe with Cream

Ingredients:

• 2 large Alphonso mangoes (or 2 cups chopped) – peeled and chopped
• ½ cup sugar (or powdered jaggery/honey)
• 3 cups chilled whipping cream (or heavy cream)
• Optional: ½ teaspoon vanilla extract

Instructions:

1. Make Mango Puree:

   • Peel and chop the mangoes. Blend them to a smooth pulp.

2. Sweeten the Mango Puree:

   • Add sugar or jaggery to the mango pulp. Blend again until the sweetener is dissolved. Optionally, add vanilla extract.

3. Whip the Cream:

   • In a large bowl, pour the chilled whipping cream.
   • Whip the cream until soft peaks form. Be careful not to over-whip.

4. Combine Mixtures:

   • Fold the mango puree into the whipped cream gently. Ensure the mixture is well combined but avoid deflating the whipped cream.

5. Freeze and Whip:

   • Pour the mixture into a freezer-proof container. Cover tightly.
   • Freeze for 3-4 hours until it is half-set. Remove from the freezer and whip again until smooth. Return to the freezer and freeze until fully set.

6. Serve:

   • Allow the ice cream to sit at room temperature for a few minutes before scooping. Serve and enjoy!

Expert Tips

• Mango Selection: Use ripe, sweet mangoes for the best flavor. Alphonso mangoes are ideal due to their rich and thick pulp.
• Avoid Ice Crystals: Ensure mangoes have a thick pulp to prevent ice crystals. Whipping the cream well also helps in achieving a creamy texture.
• Adjust Sweetness: Sweeteners can be adjusted according to your taste preferences. Honey, jaggery, or maple syrup are good alternatives to sugar.
• Vegan Option: Substitute whipping cream with coconut cream for a vegan version of the ice cream.

Serving Suggestions

• Plain: Enjoy the ice cream as it is.
• Toppings: Add honey, maple syrup, chocolate sauce, or caramel sauce.
• Add-ins: Mix in nuts, berries, or fresh mango chunks for added texture.
• Pairings: Serve with brownies, cakes, or as part of a dessert trifle.

Storage

• Freezer: Store leftover ice cream in a covered container. It can be kept frozen for up to two months.

With these two easy variations, you can enjoy homemade mango ice cream that’s creamy, refreshing, and perfect for any summer day!