3 Ingredient No Churn Easy Mango Ice cream recipe below
Just combine the ingredients and let the freezer do the job. How simple can it get. You can make this ice cream all year round, as it is made with Canned Mango Pulp. If you’re a mango enthusiast like me, you’ll know I share my love for all things mango in my blog. Right from refreshing 5 Minutes Vegan Mango Sorbet pictured below, Mango Yogurt Popsicles , Eggless Mango Cake, No Bake Mango Cheesecake Jars ,Popular Restaurant style Mango Lassi to Greek yogurt Mango Shrikhand. Cream: Any heavy cream or whipping cream will work wonders in this recipe, providing the ice cream with a creamy and indulgent texture. Be sure to use chilled cream to achieve the best results and enhance the richness of the final product. Condensed Milk: This sweet and thick dairy product is the secret ingredient that adds sweetness and a velvety consistency to the mango ice cream. You can use any brand of condensed milk you prefer, such as Carnation, and it can be easily found in most grocery stores. Its addition ensures a deliciously sweet and smooth ice cream that perfectly complements the mango flavour.
How to make Mango Ice cream step by step?
Combine: To make mango ice cream at home, first combine the cream and condensed milk in a bowl of stand mixer. Whip the mixture until stiff peaks form. This will give the ice cream a creamy and fluffy texture. Fold in mango: Next, fold in the mango puree into the whipped cream and condensed milk mixture until thoroughly combined. Freeze: Transfer the mixture to a freezer-safe container. Smooth the top with a spatula or the back of a spoon. Place it in the freezer and freezer. Serve: For soft and scoop-able ice cream, you can take it out after 2-2.5 hours and serve it right away. If you prefer firm and perfectly rolled scoops, freeze the ice cream for 6 hours or more.
Storing Mango ice cream
To store Mango Ice Cream, transfer it to an airtight container and keep it in the freezer. To prevent ice crystals from forming, place a piece of plastic wrap directly on the surface of the ice cream before sealing the container. This creates a barrier and helps maintain the creaminess of the ice cream. Properly stored, it can be enjoyed for up to 2-3 months. However, for the best quality and flavour, it is recommended to consume it within the first month. Before serving, let the ice cream soften at room temperature for a few minutes for easier scooping.
Mango Nut Crunch: Fold in chopped nuts such as almonds, pistachios, or cashews into the ice cream base for an added crunch and nutty flavour. Spiced Mango: Sprinkle your favourite spices like cinnamon, cardamom, or ginger into the ice cream mixture to create an exotic and flavourful twist. Mango Mint: Add chopped mint leaves or a dash of mint essence to the ice cream mixture for a refreshing and aromatic touch. Mango Coconut: Introduce shredded coconut or coconut milk to infuse the ice cream with tropical flavours that complement the mango perfectly.
What type of Mango should I use?
For the best flavour,I recommend to use Kesar or Alphonso mangoes to make Mango Ice Cream. These varieties are known for their sweet and aromatic taste, which adds a delicious mango essence to the ice cream. However, if Kesar or Alphonso mangoes are not readily available, you can use any ripe and flavorful mangoes that are in season. Post a photo of your creation on my Facebook page, share it on Instagram, or save it to Pinterest with the tag #sandhyaskitchen. I would love to see your pictures! Subscribe to our weekly newsletters!
