We are big fans of mangoes in our home. In summer, almost every day, we eat fresh mangoes. Of course, we also make amazing summer fruit desserts. And yet, unlike other summer fruits, where you make cobblers, crumbles, tarts, and pies, mango allows you to make even more delicious desserts. I have quite a few mango recipes on this blog. For example, mousse, puddings, jelly, and mango drinks – like my mango chia smoothie, mango-lassi, mango popsicle, and Instant Mango kulfi.
Why make this ice cream?
It requires just three ingredients, which you probably already have on hand, and it takes just five minutes to whip. It makes smooth and creamy ice cream without ice crystals, and no one will believe that it was not made using an ice cream maker. And you can use fresh or frozen mangoes any time of the year. Also, it has a long shelf-life. So, I make a few different flavors and keep them in the freezer. Blend milk and ice cream in a blender to make the most amazing mango smoothie you ever tasted. And unlike traditional ice cream, this one has no eggs, which means it’s eggless – one dessert for everyone.
Ingredients and substitutes
Whipping cream – The higher the fat content, the creamier your ice cream. I use heavy cream with a 38% fat content. Condensed milk – Condensed milk is sweetened, so we do not add any additional sugar. I always use my homemade condensed milk, made in just 5 minutes. The best thing about the homemade recipe is that you can reduce the sugar. Vanilla – Condensed milk also contains vanilla extract, so feel free to omit the vanilla. But, it does add a lovely taste. Mango – You can definitely use fresh, frozen, or canned mangoes. If you use canned mangoes, make sure to check if they are sweetened. Some canned fruits use sugar as a preservative.
Step-by-step: Homemade mango ice cream
In the bowl of a stand mixer, using the whisk attachment, whip the whipping cream until almost stiff peaks.Pro tip – The more you whip the cream, the fluffier the ice cream. But do not overwhip, or you will churn the whipping cream into butter. Next, add the sweetened condensed milk and vanilla extract. Mix a minute more to combine.Pro tip – This is your basic no-churn vanilla ice cream.
Peel the mangoes and cut around the seed to extract as much flesh as possible. Pulse the mango chunks/pulp in a blender, then pass through a sieve—discard the fiber.Pro tip – Removing the skin makes a smooth, creamy, velvety texture ice cream. Add the mango puree to the whipped cream mixture and combine.Pro tip – I like to stir well to blend it into a smooth yellow color. Alternatively, you can add the puree in two batches and give it a gentle swirl, just enough to get a marbled color and texture.
Pour into an ice cream storage container (or a freezer-safe container) and freeze for at least 4 hours or overnight.Pro tip – For the creamiest ice cream, thaw the container for at least 10 minutes before you attempt to scoop the ice cream. This will soften any ice crystals. Enjoy!
Tips for Success
Whip the cream separately, then fold the rest of the mixture into the whipped cream. This makes the end result more soft and creamy. Crushed fruits will create a marbled effect, while pureed fruits will give a perfect blend. Adding a combination of crushed, pureed, and whole fruits gives a wonderful experience. If you use less fat, the possibility of ice crystals forming can be high. A great way to reduce that is to stir the ice cream once or twice in between. You can store ice cream in a metal loaf pan wrapped in aluminum foil. The foil helps prevent the formation of ice crystals. I like to use these silicon ice cream tubs with firm lids. Let the ice cream thaw a few minutes before you attempt to scoop it. This will give the ice crystals a moment to soften. I like to dip my ice cream scoop in water. This helps scoop the ice cream better.
Frequently asked questions
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