Magnificent Mango Ice Cream Recipes

MANGO ICE CREAM

Steps:

• Beat egg whites until frothy, then gradually beat in sugar.
• Mix the mango puree with cream, then fold in egg whites.
• Churn and freeze by hand or with an ice-cream maker.
• As a variation, replace the cream with yogurt (you may need a little extra sugar).
• Another variation is to omit the egg whites; replace the mango puree with 1 pound of seeded, peeled papaya and the juice of one lime.
• Puree with one cup sugar, blend in the cream, and churn and freeze.

THE CAPTAIN'S MANGO ICE CREAM

Steps:

• Combine mangoes, cream, brown sugar, and corn syrup in a blender or food processor. Blend on high for 30 seconds.
• Transfer to an airtight container. Stir in spiced rum and salt. Refrigerate, 8 hours to overnight.
• Pour mixture into an ice cream maker and freeze according to manufacturer's instructions, about 20 minutes. Transfer to an airtight container and freeze until firm, about 4 hours.

MANGO ICE CREAM

Steps:

• In a high speed blender or a food processor, add the mango chunks and milk and blend into smaller chunks or until crumbly if using frozen.Add coconut cream, maple syrup and vanilla and continue blending until smooth. Add more liquid and scrape down the sides of the blender, as needed.
• Taste for sweetness and adjust to taste depending on the sweetness of the mango. Pour into a freezer-friendly, airtight container. Transfer to freezer and freeze for 3-6 hours, or until completely frozen. OPTIONAL: To prevent ice crystals from forming, remove container from freezer every hour and use a fork or a whisk to stir mixture until smooth, then place back in the freezer.
• Allow to thaw for 20-40 minutes before scooping.

HOMEMADE MANGO ICE CREAM RECIPE

Steps:

• Dice the flesh of the mango (see video for how I do it). Puree using a blender, food processor or stick blender then measure out 2 cups of mango puree (about 2 1/4 cups of diced mango).
• Pour puree into a non stick skillet over medium low heat. Cook, stirring constantly, for 8 - 10 minutes or until it reduces by half. The test is when you can drag a wooden spoon across the skillet and the path remains there for a second (see video). Or measure out the puree to ensure it's reduced to at least 1 cup - less is even better!
• Cool puree.

MANGO ICE CREAM

Steps:

• Peel, cut and score the mango fruit, cutting into bite-sized pieces. Stir in 1/2 cup of sugar. Cover and marinate overnight in the refrigerator.
• The next day, in a saucepan over medium-low to low heat, simmer the mango pieces with the sugar syrup. Cook for 5 minutes, then remove and cool.
• Puree the mango and sugar syrup mixture in a blender or food processor. Add the lime juice & zests and process again. Combine with half and half, remaining 1/2 cup sugar, and the vanilla extract. Cover and chill for four hours.
• Freeze in an ice cream maker, according to the manufacturer's directions. When frozen, pack the ice cream in a clear plastic container. Let soften slightly in the refrigerator before serving. Garnish with the toasted coconut and mint sprigs if desired.

MANGO ICE CREAM

Steps:

• Use a large capacity food processor. Empty the mango pulp and using pulse action mode, blend the pulp till smooth. Slowly add the sugar or substitute and blend. Add the full can of condensed milk, the evaporated milk and finally the pure cream. Use the pulse motion only.
• Once all the ingredients are well blended check the taste. It should be just as you want it--thick, creamy and sweet, but not too sweet. If you find it too sweet, add more cream or evaporated milk.
• Have 2 or 3 Tupperware containers ready (with airtight lids).
• Pour the mix and seal each Tupperware with Saran wrap and then use the cover.
• Deep freeze till set--will take more than 3 hours.
• Get container out 10 minutes before serving.

MAGNIFICENT MANGO ICE CREAM

Steps:

• Place mangoes and sugar in blender and process until smooth.
• Add milks, lime juice and coconut rum or vodka to the container and blend until thoroughly combined.
• Adjust sugar to taste, it should be fairly sweet.
• Pour into ice cream freezer and process per manufacturers directions. My Cuisinart takes 30 minutes.
• Place ice cream in a sealable container and put in freezer for at least three hours before serving.
• This is really good with a number of different add-ins. Try any of the following: mini chocolate chips, vanilla chips, sweetened shredded coconut, chopped candied ginger or orange peel.

MANGO ICE CREAM

Steps:

• Mix mango pulp, condensed milk, and heavy cream with whisker or spoon for 3-4 minutes
• Now fold in cool whip until mix all together.
• Pour in to airtight container and freeze it overnight in your freezer.
• Or if u have ice cream maker then u can make it in ice cream maker.
• Makes: 20 servings.