This Mango Ice Cream is deliciously creamy and can be made with or without an ice cream maker with fresh mango.
Do you crave for ice cream made with mango? Then learn the right way of making Homemade Mango Ice Cream with these simple steps
WHICH MANGOES ARE THE BEST FOR MAKING ICE CREAM?
Here are the 2 preferred types to make our frozen ice cream:
Honey mango (Ataulfo) is one of the best varieties to make the best mango ice cream. It has an intense mango flavor. It’s also creamy and sweet with no fibers throughout. In addition, it has a small seed inside, so there’s more mango flesh to chop.
Alphonso mango is another kooind of mango that has a rich, creamy, tender texture and non-fibrous, juicy pulp. The skin turns golden-yellow, with a tinge of red across the top of the fruit when it’s ripe
TRY OTHER ICE CREAM
INGREDIENTS USED IN DETAIL
Mangoes: You may use both frozen or fresh mango chunks if you prefer. Peel around and cut them into chunks. Choose a ripe fresh mangoes to make this homemade ice cream!
Sugar(Optional): Use granulated sugar or confectioners’ sugar
Fresh lime/lemon juice: It will balance the sweetness of the fruit and sugar.
Heavy whipping cream: It will make our mango ice cream creamy
Sweetened condensed milk : This will make the ice cream creamier and sweeter
Vanilla extract(Optional): If you want to, add 1/8 tsp of vanilla extract for extra flavor.
1 ripe mango peeled, seed removed, and cut into chunks
1/4 cup sugar(optional)
1 teaspoon fresh lime/lemon juice
1 cup heavy whipping/ coconut cream
1/2 cup sweetened condensed milk
Peel and cut the mangoes into chunks.
Pour into blender or food processor then, puree very well with the sugar and the lemon juice. Strain and discard fibers.
Pour puree into a non stick skillet over medium low heat. Cook, stirring constantly, for 8 – 10 minutes or until it reduces to half.
Transfer into a bowl and cool Mango puree
Beat heavy whipping cream with electric hand mixer until stiff peak forms and fluffy
In a bowl, combine the pureed mango with the heavy whipping cream, condensed milk stirring well until mixture is well incorporated.
Transfer to a freezer proof or airtight container and chill in the fridge for at least 6 hours or overnight.
TIPS FOR MAKING THIS RECIPE
Reducing the mango puree by half is key to intense mango flavour in the ice cream and to avoid tiny fine bits of icicles caused by the water content in the pureed Mango. You can actually skip the step of reducing the mango puree.
You should preferably choose sweet fresh mangos to make this ice cream. The best Mangoes for an ice cream are Honey mango (Ataulfo) and Adolpho mango. But you can have other Mangoes like Manila, Aussie.
Make sure to use thick and heavy cream such as heavy whipping cream or coconut cream for this recipe
Wrap well and freeze the bowl, cream of your ice cream 24 hours before making the ice cream. This will speed up the churning process!
Use ripe mangoes but not too ripe. Overripe tends to be more fibrous.
Strain the mango pulp to remove any fibrous string for the best ice cream.
Adding condensed milk will make the ice cream creamier.
Make sure to store the mango ice cream in a well-wrapped freezer-safe container to prevent icicles from forming.
MAN SHALL NOT LIVE BY BREAD ALONE,BUT BY EVERY WORD(JESUS) THAT PROCEEDETH OUT OF THE MOUTH OF GOD.kjv
Mango Ice Cream
- 1 ripe mango peeled seed removed, and cut into chunks
- 1/4 cup sugar optional
- 1 teaspoon fresh lime/lemon juice
- 1 cup heavy whipping/ coconut cream
- 1/2 cup sweetened condensed milk
- Peel and cut the mangoes into chunks.
- Pour into blender or food processor then, puree very well with the sugar and the lemon juice. Strain and discard fibers.
- Pour puree into a non stick skillet over medium low heat. Cook, stirring constantly, for 8 - 10 minutes or until it reduces to half.
- Transfer into a bowl and cool Mango puree
- Beat heavy whipping cream with electric hand mixer until stiff peak forms and fluffy
- In a bowl, combine the pureed mango with the heavy whipping cream, condensed milk stirring well until mixture is well incorporated.
- Transfer to a freezer proof or airtight container and chill in the fridge for at least 6 hours or overnight.