Dessert | Mango recipes | Recipes

Mango Icecream

drprerna26September 8, 2020

This easy, no cook mango ice cream is super simple to make and you don’t even need an ice cream maker! It is deliciously creamy , needs just 3-4 ingredients and takes only 10 minutes of preparation! This ice cream is much better than store bought ice creams because this one is full of mango flavor, it has no artificial flavors and it is really scoopable ! Store bought ice creams will never be able to capture the flavor of real mango !

The only equipment required is hand blender or stand mixer to beat the cream. We need to beat the cream till stiff peak forms as shown.

This ice cream doesn’t have icicles in it like most home made ice creams! The trick is , I have used condensed milk and double cream here which have low water content! Also, I have used store bought mango puree which is already thickened! If you want to use fresh mango , you need to puree it first, and then cook the puree on low flame for about 8-9 minutes, until it is reduced in half! This will prevent any icicles in the ice cream !!  Try to use good quality and fully ripe sweet mangoes for the best results! Best Varieties would be Alphonso ,Dasheri or Chausa!! If these varieties are not available, just get mangoes that are sweet!

”If you try this recipe I would love to hear from you! I would appreciate if you could leave a review or a comment below !! Please feel free to share your feedback and suggestions as well! Thank you so much.”

Ingredients:

• Mango Puree: 1.5 cups ( Store bought or home made : if using fresh mangoes cook the puree until it is reduced in half and adjust the sugar )
• Double Cream: 300 ml
• Sweetened Condensed milk: approx 1/2 can of a 397 gm can
• Kewra water : 1tbsp (optional)
• Elaichi /Cardamom powder: 1/2 tsp

Method:

• First of all , combine condensed milk and chilled double cream in a large bowl.
• Whip them together with a stand mixer or a hand blender until stiff peak forms. That is , when the whisk is removed , there are some peaks in the cream which stand straight up and doesn’t melt into smoothness . ( See picture above)
• Don’t over mix it.
• Fold rest of the ingredients until well combined. Try not to do vigorous mixing, just combine everything gently.
• Transfer into a container (preferably with a lid ) or a bread loaf pan. Smoothen the top with the back of a spoon or a spatula.
• Place a piece of baking paper on top of the ice cream! It will come off easily once the ice cream is set .
• Cover the container with a cling film or aluminum foil or the lid.
• Freeze for 12+ hours.
• Remove cling film and parchment paper . Stand for 5 minutes to soften slightly, then scoop and serve.
• Left over ice cream ( if there is any ) should be kept covered in freezer.
• Enjoy!!