Mango Ice Cream
Mango Ice Cream is a yummy, creamy dessert made by freezing a whisked blend of fresh cream, mango puree and milk. Mango Ice Cream is a surprise treat in summer after weekend / holiday lunch that the family will crave for more.
Servings3
Ingredients
- 2 cups mango puree
- 1 cup whipping cream
- 1 cup condensed milk
Instructions
- To a mixer jar add mango flesh from 3-4 small alphonso mangoes.
- Blend it to a puree without adding water.
- Measure 2 cups of this mango pulp and transfer to a container.
- Add 1 cup sweetened condensed milk to it.
- Use a whisk and whisk well.
- The mixture will be slightly thick and creamy.
- To another mixing bowl add 1 cup frozen whipping cream.
- Start whipping using a hand blender. You can use handwhisk too but it will take some time to whip.
- Keep whipping in medium speed until you start to see the cream turning foamy.
- Mildy stiff peaks is enough just as it is shown here in the below picture.
- Now add mango condensed milk mixture.
- Fold in gently. Mix until well combined.
- Pour into freezer safe containers. I used a regular plastic box with lid and my bread loaf tin.
- Place a butter paper over it, close with lid and freeze it for minimum 8 hrs.
- Now after 8 hrs remove the containers from fridge, rest for 5 mins atleast then remove the butter paper.
- Dip the icecream scooper in warm water.
- Then start scooping. If it is too hard wait for 2 more mins then scoop.
- First it may feel hard later after starting to scoop you will feel the creaminess
- Yummy Mango Ice Cream is ready. Scoop, Serve and Enjoy!
Video
Notes
- Choose mangoes that are juicy and gives more pulp. Alphonso is hands down the best.
- Do not add water while blending mangoes.
- I was a bit skeptical to use glass container as my new fridge had a warning not to use glass containers in freezer.
- Whipping the cream is really important to get a creamy icecream.
- You can even add condensed milk with mango pulp and puree it together and then add to whipped cream and mix.
- Always let the icecream rest in room temperature for atleast 5mins before scooping for best results.
- If you like chunky mangoes in your icecream finally add additional 1/2 cup chopped mangoes to the icecream blend, give a quick mix then pour to freeze.
- If you like safforon flavour add around 10 strands saffron while blending.
Nutrition Facts
Mango Ice Cream
Amount Per Serving (100 g)
Calories 699
Calories from Fat 342
% Daily Value*
Fat 38g58%
Saturated Fat 24g150%
Polyunsaturated Fat 2g
Monounsaturated Fat 10g
Cholesterol 124mg41%
Sodium 153mg7%
Potassium 739mg21%
Carbohydrates 83g28%
Fiber 3g13%
Sugar 81g90%
Protein 12g24%
Vitamin A 3278IU66%
Vitamin C 65mg79%
Calcium 361mg36%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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