Mango Ice Cream | Home Made Eggless Ice Cream
Mango Ice Cream is a creamy, refreshing summer dessert made with fresh mango pulp, milk, and cream—completely eggless and churn-free. This homemade treat bursts with natural mango flavor and is perfect for beating the heat with a tropical twist.
Ingredients
- 1¼ cup Milk
- 2.5cups/500gms Mango (diced)
- ½ cup/75gm Raw Mango (slices)
- 10 tbsp/190gm Condensed milk
- ¼ cup Custard powder
- 100 gm Cream
Instructions
- In a pan pour 1¼ cup milk and bring it to a boil. Simmer and stir to reduce the milk to 50%. While the milk is reducing combine ripe mango, raw mango and condensed milk in the jar of a mixer grinder and blend them into a smooth pulp.
- Adding a bit of raw mango gives the ice cream a little tart mango taste which makes it exciting.Add it straight to the reduced milk and simmer over low heat for 3-4 mins. In the meantime dissolve custard powder in ¼ cup milk, make sure there are no lumps. Pour this custard mix over the simmering mango pulp. Continue to cook it for another 5mins on low heat.We are adding custard powder to make the ice cream thicker and reduce ice crystals that develop upon freezing.
- Once it is thick where it is coating sufficiently on the back of a spoon turn off the heat. The mixture at this time has to be thick custard like and not very thin.After removing from heat pour in the cream and mix it. Cool it completely and then add it to the mixer grinder to blend it for 30-45secs.
- Blending at this stage which is just before freezing will incorporate some air into the ice cream mixture making it lighter and creamy.Pour the mango ice cream mixture into a freezing tray and place it in a deep freezer till it solidifies. Remove and scoop out the homemade ice cream into bowls. Garnish with freshly cut mango and mint leaves and serve frozen.
Tried this recipe?Let us know how it was!