Quick Mango Ice Cream Recipes

MANGO ICE CREAM RECIPE (2 EASY VARIATIONS)

Steps:

• Rinse and then wipe dry 3 medium sized alphonso mangoes. Then chop the mangoes.
• Add the chopped mangoes in a blender jar or a bullet mixer.
• Also add 1 can of sweetened condensed milk (400 grams).
• Blend until smooth and set aside.
• In another large bowl take the cold or chilled whipping cream.
• With a electric beater begin to whip the cream.
• Make sure that the cream is chilled. In fact you can even keep the bowl in the refrigerator for a few hours.
• Whip till you get stiff peaks on medium-high to high speed. Do not overdo as the cream can curdle.
• Then add the mango+condensed milk mixture. You can even add ½ teaspoon vanilla extract at this step.
• On the lowest speed, using the electric blender, whip and mix gently until everything is combined well and the mixture is even. Do not over do this step of mixing.
• Check for the taste and if you find the ice cream too sweet for your taste-buds, drizzle 2 to 3 tablespoons milk. Whip and mix once more.
• Level with a spatula.
• Cover the bowl with a tight lid or seal tightly with aluminium foil or cling wrap.
• Freeze for 6 to 7 hours or overnight.
• For a more softer texture, after the ice cream is half set, you can remove it from the bowl and then whip again.
• Before serving, keep the ice cream bowl at room temperature for some minutes so that it is easy to scoop.
• With an ice cream scoop, remove the ice cream.
• Serve the one bowl 3 ingredient mango ice cream in bowls or cups.
• Rinse, peel and chop the mangoes.
• Blend the mangoes, vanilla extract and sugar to a smooth pulp.
• If you like you can add jaggery or honey in place of sugar.
• In a bowl, whip the cream until soft peaks are formed.
• Add the prepared mango pulp.
• Fold or mix gently. Do not mix heavily or vigorously as this would lead to the mixture falling flat and loosing its volume resulting in a dense ice cream.
• Check the sweetness and add more sugar if needed.
• Pour the ice cream mixture in a freezer proof container or box. Make the top layer smooth and even with a spatula. Cover the container tightly with a lid.
• Keep the ice cream container in the freezer for 3 to 4 hours or until it is half-set or half-frozen.
• When the ice cream is half frozen remove from the freezer. Transfer the ice cream from the container to a blender jar or in a bowl.
• Whip again for two to three minutes on medium speed.
• Pour the ice cream contents again in the container with lid. Freeze for 7 to 8 hours or overnight until set.
• Remove the frozen mango ice cream. Wait for 5 to 6 minutes so that it easier to scoop through the ice cream. Scoop and serve.
• Plain and simple: You can enjoy both the mango ice creams as it is without any additional toppings.
• Sweet syrupy toppings: Add toppings of honey, maple syrup, chocolate sauce or caramel sauce.
• Nuts and berries: To add some crunch or chewiness, add chopped nuts, tutti frutti, candied fruits or dried berries. To bring in some freshness, garnish with a few mint leaves.
• Seasonal fruits: Fresh fruit garnishes like cherries, strawberries, blueberries add in lovely colors and enhances the taste as well. A topping of mango cubes also tastes great.
• Chocolate: Enjoy the ice cream with toppings of chocolate shavings, chocolate syrup or chocolate sauce.
• Make desserts: You can make desserts like trifle, falooda or floats. Chilled custard or a vegetarian jelly are good pairings. Similar to vanilla ice cream, mango ice cream also pairs nicely with a brownie or molten cake.
• Place leftover ice cream in a covered box or container and keep it frozen in your freezer. You could also make ahead and freeze for about two months.

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.

BEST EVER MANGO ICE CREAM (WITH ICE CREAM MAKER)

Steps:

• Ensure your ice cream maker will be ready to freeze the mixture in about an hour. This usually means the insert should be in the freezer the night before.
• Peel and cut up the mangos into large chunks. Add to a blender or a Ninja capsule and add 1/4 cup of the sugar. Blend until it is a smooth puree.
• In a medium bowl, use a hand mixer to beat cream, milk, remaining 1/2 C sugar, & vanilla and beat until combined. Next, add the pureed mango mixture and beat using the hand mixer until combined and smooth.
• Place the bowl in the freezer for 30 minutes so the mango mixture is very cold before it goes into the ice cream insert.
• Get your ice cream machine ready and slowly pour the chilled mango mixture into the cold insert. Let your ice cream maker do all the work.
• Run the ice cream maker for about 15 minutes or until it is ready. It should be the consistency of soft-serve ice cream and look similar to the photo above.
• Scoop out the fresh mango ice cream and place it into a freezer-safe container. You will need to freeze this for about 3-5 hours. It will then be ready to serve after it chills for hours.
• When it reaches the firmness you desire, scoop it into bowls or onto ice cream cones. ENJOY!
• If this mango ice cream does not get consumed all on the first day, it can be stored in the freezer for up to a week. Store in an air-tight container in your freezer. Remove the ice cream about 5 minutes before you want to eat it as homemade ice cream tends to be more solid and dense once frozen all the way through.

HOMEMADE MANGO ICE 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.