Mangocream Recipes

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HOMEMADE MANGO ICE CREAM RECIPE



Homemade Mango Ice Cream Recipe image

{Video below} A magic way to make a creamy scoopable ice cream without an ice cream maker! It's truly creamy and scoopable like ice cream you buy in tubs. Store bought is simply no comparison because you just cannot buy a real mango flavoured ice cream at the shops. It just doesn't exist! Note: I wasn't able to make this with an extremely intense mango flavour because the more mango that is added, the less creamy it gets. So getting the best mango flavour into the ice cream is dependent on using juicy ripe mangoes with good mango flavour! See Note 1. Also see notes for how to make this with other flavours. :)

Provided by Nagi | RecipeTin Eats

Categories     Dessert

Time 25m

Number Of Ingredients 4

2 large mangoes (, ripe and juicy - to make 2 cups puree (Note 1))
395 g / 14 oz sweetened condensed milk ((1 can))
2 cups thickened cream / heavy cream / whipping cream (, cold)
1/8 tsp yellow liquid food colouring ((optional) (Note 5))

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.

Nutrition Facts : ServingSize 139 g, Calories 417 kcal

MANGO CREAM



Mango Cream image

A simple to make crowd pleaser that is wholesome and refreshing -- great summer dessert. Garnish with sliced mango and a sprig of parsley.

Provided by JEANGUAD

Categories     Desserts     Custards and Pudding Recipes

Time 2h30m

Yield 6

Number Of Ingredients 3

3 mangos
½ cup heavy cream
¼ cup honey

Steps:

  • In a medium saucepan, bring to a boil water to cover mangos. Place whole, unpeeled mangos in boiling water and simmer until skin starts to come off. Remove mangos from water and let cool until cool enough to handle.
  • While the mangos are simmering, beat the cream and honey in a medium bowl until light and fluffy.
  • Remove the skin from the mangos and remove the mangos from their pits. Place fruit in a blender and puree until smooth. Fold mango puree into cream mixture until well combined. Mixture should be thick and smooth. Pour into dessert bowls and chill 2 hours in refrigerator before serving.

Nutrition Facts : Calories 178.6 calories, Carbohydrate 29.8 g, Cholesterol 27.2 mg, Fat 7.6 g, Fiber 1.9 g, Protein 1 g, SaturatedFat 4.6 g, Sodium 10.2 mg, Sugar 26.9 g

HOMEMADE MANGO ICE CREAM



Homemade Mango Ice Cream image

You can purée mangoes, as shown in the first step below, and freeze the purée to make drinks, pies, and ice cream all year long.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes 1 quart

Number Of Ingredients 7

2 large ripe mangoes, peeled and cubed (about 1 1/2 cups)
3 tablespoons freshly squeezed lemon juice
1/3 cup plus 2 tablespoons sugar
1 egg
2 egg yolks
1/2 cup milk
1 cup heavy cream

Steps:

  • Combine the mangoes, lemon juice, and 2 tablespoons sugar in a nonreactive bowl; let sit for 2 hours. Puree in a food processor; strain to remove any fibers.
  • Using a mixer at high speed, beat egg and egg yolks until light and fluffy. Gradually add the remaining sugar, then lower the speed and add the milk, cream, and mango puree until well mixed. Chill, then pour into an ice-cream maker; freeze according to manufacturer's instructions.

MANGO CREAM



Mango Cream image

Posted for the Zaar World Tour-Caribbean. From the "Best of International Cooking" cookbook. I haven't tried this recipe yet, but it sounds light and refreshing for those hot summer days. Note: prep time includes refrigeration time.

Provided by Bayhill

Categories     Dessert

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 8

2 large ripe mangoes or 3 medium ripe mangoes
2 tablespoons fresh lemon juice
1/4 cup sugar, plus
1 tablespoon sugar
2 egg whites
1 pinch salt
6 tablespoons whipping cream
2 tablespoons grated chocolate or 2 tablespoons chocolate shavings

Steps:

  • Peel mangoes and cut flesh from pit; finely dice half of the fruit.
  • In a blender or food processor, puree remaining fruit, lemon juice, and 1/4 cup sugar.
  • In a bowl, beat egg whites until soft peaks form. Beat in remaining 1 Tablespoon sugar and salt until stiff but not dry. In another bowl, whip cream until stiff. Gently fold beaten egg whites into whipped cream. Fold in mango puree, then fold in diced mango. Spoon into a serving bowl or individual dessert dishes; refrigerate 30 minutes. To serve, decorate with chocolate.
  • Variation: As an interesting change of flavor, substitute freshly squeezed lime juice for the lemon juice. The delicate lime flavor blends well with mangoes.

FROZEN MANGO-CREAM CAKES



Frozen Mango-Cream Cakes image

These chilled treats may bring back memories of chasing down the ice cream truck. Sweet mango joins tart citrus and rich cream in this inspired frozen mousse that's set atop a buttery macadamia crust. The resulting dessert will make kids and adults alike come running.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Number Of Ingredients 12

Vegetable-oil cooking spray
1 ounce salted dry-roasted macadamia nuts (about 1/4 cup)
3 tablespoons granulated sugar
1/4 cup all-purpose flour
1 tablespoon unsalted butter, melted
1/4 cup fresh orange juice
1 envelope unflavored gelatin (1 scant tablespoon)
2 firm but ripe mangoes, peeled (each about 1 pound)
1/2 cup granulated sugar
3 tablespoons fresh lemon juice
1 cup heavy cream
1/2 cup confectioners' sugar

Steps:

  • Preheat oven to 350 degrees. Lightly coat inside of 8 ring molds (each about 2 inches high and 2 3/4 inches in diameter) with cooking spray. Place on a rimmed baking sheet lined with parchment paper.
  • Make the crust: Pulse macadamia nuts and granulated sugar in a food processor until finely ground. In a bowl, combine nuts, flour, and butter with a fork until mixture resembles coarse meal. Spoon a generous tablespoon of the mixture into each mold, and press into bottom. Bake until golden brown, about 12 minutes. Let cool.
  • Make the mousse: Pour orange juice into a small saucepan. Sprinkle with gelatin, and let stand until softened, about 5 minutes. Heat over low heat, stirring, until dissolved. Remove from heat.
  • Cut one-quarter of one mango into 1/8-inch-thick slices for garnish (halve large slices); cover, and refrigerate. Coarsely chop remaining mangoes. In a blender, puree chopped mangoes, granulated sugar, and lemon juice until smooth. With machine running, add gelatin mixture in a slow, steady stream, and blend until combined. Transfer to a bowl.
  • With a whisk or an electric mixer on medium speed, beat cream until soft peaks form. Add confectioners' sugar, and beat until soft peaks return. Whisk one-third of the whipped cream into the mango mixture. Using a rubber spatula, gently fold in remaining whipped cream.
  • Divide mousse among molds, filling three-quarters full. Cover with plastic wrap, and freeze until firm, at least 4 hours (up to 1 week).
  • When ready to serve, let cakes stand at room temperature for 5 minutes. Gently push up from bottoms to unmold. Transfer cakes to serving plates; let stand 10 minutes to soften slightly. Serve garnished with mango slices.

MANGO CREAM



Mango Cream image

Provided by Food Network

Categories     dessert

Yield 6 servings

Number Of Ingredients 5

4 large mangos
1 cup heavy whipping cream
3 tablespoons confectioners' sugar
2 tablespoons freshly toasted coconut crisps
Fresh mint, for garnish

Steps:

  • Peel the mangoes and cut them into pieces. Place the mango pieces in a medium-sized saucepan with water to cover and cook them over low heat for 10 minutes, or until very tender. When cooked, put the mango through a food mill until you have a thin pulp. Place the pulp in a small bowl, cover it with plastic wrap, and chill it for 1 hour. Meanwhile, whip the cream with an electric mixer or wire whisk, slowly fold in the sweetened cream, stirring only enough to make sure that the ingredients are well mixed. Pour the mango cream into individual sherbet glasses, sprinkle each serving with some of the toasted coconut garnish with mint and serve.

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