Mango Ice Cream Video Recipe

Hot summers day are meant to indulge yourself in cold ice creams and ice cream shakes. This 3 ingredients Ice Cream with real fruit is the perfect treat for such times. The Zingy taste of Mango and the nutrition combined with creamy tastes make it ideal decadent ice cream to cool down this summer.

For Making This Homemade Icecream

You do not need an Ice cream maker No Food Processor No Artificial colour No added flavour You only need Blender/hand mixer

What makes this the Best Ice cream?

When it comes to the best ice cream I have only two criteria, the first, it has to be scoop-able and not a frozen solid mess. And Second, the moment it starts melting it should not turn into a puddle of milk or liquid. And this delicious recipe for mango ice cream is just that.

When I talk about why I am in love with this recipe is, No need to add sugar to this ice cream. Mango is naturally sweet and condensed milk is sweetened. If you have had failed attempts at preparing ice cream before, then this post will help you through that too. I am sharing some tips to make mango ice cream in the recipe notes below to make it better.

How to Make This Easy Ice-cream

If you don’t count freezing time, You can prepare this mango ice cream in 10 minutes with few ingredients and plus freezing time. Usually ice cream without condensed milk turns liquidy even if it melts slightly. The cream in this helps to keep the ice cream smooth and flavourful. Whipping the cream aerates the mango and condensed milk keeps the ice cream creamy, just like a yummy scoop of real ice cream.

Ingredients for Mango Ice Cream

It is just 3 ingredients of ice cream. YES! Mango: You need good quality juicy and flavourful mangoes. I prefer to use the Alphonso mangoes for making desserts. However, Any of your favourite mango varieties work great. Make sure it’s smooth mangoes, not the ones with more fibre. Sweetened Condensed Milk: Any brand of condensed milk is fine, canned, or homemade condensed milk both work great. Heavy Cream: For making creamy and rich ice cream, heavy cream or whipping cream is good to use. But in case it is not available you can use any milk cream with 30% fat content. Amul cream works fine!

How to Make Mango Ice Cream

step by step process

Make Mango Puree: Dice mangoes as shown in the steps and video. Discard the skin of mangos and puree them using a food processor or in a blender. (photo 1,2,3) To Cook The Puree: This is one important step you MUST NOT miss. This adds a perfect taste and is crucial for making best ice cream. Heat the pan and add mango puree in it. Keep stirring the puree and cook it till it reduces half in amount. Once the puree has reduced, turn off the heat and allow the puree to cool. (photo 4) In a mixing bowl pour sweetened condensed milk and cooled mango puree. Mix it well. (photo 5,6)

Whip the Cream: In a bowl pour heavy cream and whip the cream using a hand mixer. If you do not have a blender or hand mixer you can use a whisk. Beat the cream and whip it till stiff peaks start to form. Once done, pour the mango and condensed milk mixture into the whipped cream. (photo 1,2,3) Mix and fold the cream with the ingredients. With gentle movements fold in until well combined. Pour the mango ice cream in a freezer-safe container. (photo 4,5,6)

Cover it with parchment paper and then put a lid on it. Freeze it for 10-12 hours. (photo 1,2) Pour the combined mango and cream mixture into a freezer-friendly container with a lid. Close the lid tightly. Freeze the ice cream for 5-6 hours, or until it is set. Ready to eat? Take the mango ice cream out of the freezer and let it thaw for 5 minutes to let it soften a little. Scoop and serve! I recommend watching the videos for stepwise clear instructions and recipes at various stages. It helps especially if you are a beginner cook or cook occasionally.

Recipe Notes and Tips

You can add any flavours of your choice for making it more delicious. In this recipe, I have kept the pure mango flavour. Add Dried Cranberries added in before freezing. The tartness of dried berries with mangoes tastes absolutely incredible. You can also add chopped cashew nuts or hazelnuts which complement mangos as well. Use milk cream with good fat content it helps to add a great smooth body and aeration to the ice cream. Sometimes you can face problems while whipping cream, it may not whip properly. Place a silicone freezer gel mat from the freezer or keep the bowl over a bowl in which ice is placed.

Is it Better than Store-bought Ice creams?

Homemade mango ice cream is way better than the store-bought ones. It is creamy and the texture is thick. It has real mango flavours that taste incredible.

How Homemade Ice Cream it is Better than Store Bought Ice cream

First, because it is natural. None of the artificial colours, not even food grade. Not a small bit of artificial mango flavour. This is completely eggless. The texture is smooth and creamier than store-bought. Mango flavour is REAL!

Which Mango is best for Ice Cream?

I used alphonso mango. But you can use any mangoes, for a strong mango flavour use ripe, juicy mangoes with a strong flavour.

How Long will Ice-cream take to Freeze?

Without an ice cream machine, it will take around 10-12 hours of freezing. If you have a blast chiller, it will take less time.

Can I use Canned Mango or Mango Puree?

Yes to both. You can make ice cream with canned mango or canned mango puree. If you are using mango chunks simply discard the syrup and puree them and use (no need to cook). If you are using canned mango puree use it as it is.

How to store this homemade ice cream?

It stays good in the freezer for up to 6 weeks in the freezer. Actually, it will not last that long because in my experience the last scoop is devoured in 2 days so do not worry 😀

Extra Additions to Make it Even More Delicious

It tastes delicious on its own! But still, if you like to take it up a notch you can add.

chunks of mangoes Toasted coconuts chips ( I use cocoa soul cinnamon flavoured coconut chips often) Nuts (almonds and cashew both taste great) More flavours, Saffron (kesar) Cardamom (elaichi) both pair great with mangoes.

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