Mango Ice Cream Recipe (2 Easy Variations)

Mango Ice Cream With Condensed Milk – Recipe 1

Making Mango Mixture

• 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. 

Whipping Cream

• 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.

 Freezing

• 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. 

Mango Ice Cream With Whipping Cream – Recipe 2

Pureeing Mangoes

• 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.

Making Mango Ice Cream Mixture

• 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.

Freezing

• 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.

Whipping The Second Time

• 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.

Serving Suggestions

• 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.

Storage And Leftovers

• 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.