Ice Cream Recipe Mango! Is there anything better than a dessert prepared from your favorite fruit? This Mango ice cream is exquisite, and you will fall in love with it right away.
It’s made with fresh ripe mangoes, cream, and sweetened condensed milk. This no-churn mango ice cream is easy to prepare and a no-cook frozen delicacy that you should make while fresh mangoes are in season. To get it perfect, all you need is an electric mixer or a blender. The same recipe works great in an ice cream maker. Ice Cream Recipe Mango!
Mango Ice Cream Facts
Mango ice cream is self-explanatory! It’s just plain ice cream that’s been flavored with either fresh delicious ripe mangoes or artificial mango flavorings. In Asian nations, it is one of the most popular tastes. Mango ice cream is traditionally created using heavy cream, sugar, milk, eggs, and mangoes or flavorings. It is a custard-based ice cream that is churned to achieve a light and airy texture. Ice Cream Recipe Mango!
Because my simple recipe does not call for eggs, you won’t have to worry about the lengthy process of producing an egg custard. This recipe is based on the most popular no-churn, three-ingredient ice cream recipe. However, dealing with fruit puree is a different story since fresh fruits include a lot of moisture/juice, which eventually causes the finished product to become chilly.
I understand that no one likes to bite on ice crystals when they are anticipating a creamy, melt-in-your-mouth luscious dessert. Ice Cream Recipe Mango!
The three-ingredient no-churn Because it uses no eggs and produces results that are extremely similar to churned ice cream, this ice cream recipe has become highly popular on the internet. However, because there are no stabilizers or chemicals in handmade ice cream, it does not work well with fruit purees.
I’ve been making mango ice cream for many years. There were many failures and only a few successful attempts. Though the mango ice cream would be excellent right away, it would get chilly if left in the freezer for a little longer. Ice Cream Recipe Mango!
I landed on this greatest mango ice cream recipe without ice crystals after multiple experiments. However, following the instructions and using the precise ingredients is critical for that smooth, creamy, and simply amazing dessert.
My recipe calls for milk powder, which is a popular component in commercial ice cream. Many food experts recommend using milk powder to keep the ice cream from becoming frosty. It helps to absorb some of the moisture in the ice cream base, and it works well in this recipe because the mangoes have a lot of moisture. However, utilizing pulpy mangoes is critical.
After the first 4-hour freeze, the most important step in preventing or minimizing ice crystals in this recipe is to stir the ice cream until smooth. This is an ancient method for making no-churn ice cream.
Using milk powder and whisking the ice cream for 4 hours before refreezing significantly improves the flavor of your mango ice cream. Ice Cream Recipe Mango!
- Place the mixing bowl, beater, sweetened condensed milk, and heavy cream in the refrigerator overnight. Overnight freeze a metal tray. An ice-cold metal tray can help your mango ice cream freeze faster, reducing ice crystals. It is ideal to use a broad tray since it allows for faster freezing.
- Peel and rinse 2 large or 4 tiny mangoes. Chop them and place them in a blender. If the mango chunks are overly juicy, strain them in a colander for 15 to 20 minutes, or until all of the juice strains. I didn’t do it since I used pulp Alphonso mangoes. 2 cups of thick, smooth mango puree is required for this recipe. Ice Cream Recipe Mango!
- Add half a cup of milk powder and well combine.
- It should be smooth and free of bumps.
- 1/4 to 1 can sweeten condensed milk Here, I use the entire can. Because my mangoes were not very sweet, I used the entire can. Use less for a sweeter mango ice cream.
- Mix until completely blended. Refrigerate until ready to use.
Heavy cream, whipped
- Pour heavy whipping cream into a mixing bowl and beat on medium speed until soft peaks form.
- It begins to thicken after 6 to 7 minutes, as shown in the image below. We don’t want to overwhip from here on out.
- When you see gentle peaks, come to a halt. I don’t whisk it too hard peaks since it’s simpler to combine the mango combination that way. Ice Cream Recipe Mango!
Prepare the Mango Ice Cream.
- To the mango condensed milk mixture, add 3/4 to 1 cup whipped cream.
- Fold the cream into the mango gently to incorporate. Repeat by adding more whipped cream and incorporating it into the mango mixture.
- The result is a smooth and creamy mango ice cream foundation. You can taste test and add extra condensed milk if desired. Ice Cream Recipe Mango!
- Fill the frozen metal pans with this. Using a spoon, level the mixture. Refrigerate the mixing dish for later use (after 4 hours). Ice Cream Recipe Mango!
- Place a piece of unbleached parchment paper on top of the mango ice cream and push down with a spoon. 4 hours in the freezer After that, remove the trays and place them in the mixing bowl (kept in the refrigerator). Using a hand mixer, whisk until smooth. Do not overdo it. The goal is to break up any ice crystals that may get bigger when the water freezes further. Return the ice cream to the same trays and level it. Place the same parchment paper on top and freeze for another 8 hours.
- Allow the mango ice cream to soften for 5 minutes on the counter. Scoop and plate.
It is advisable to complete the entire tray before leveling it and placing the parchment paper. But, much like leftover store-bought ice cream, ice crystals will develop in this. Ice Cream Recipe Mango, Mint ice cream.
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Ice Cream Recipe Mango
Make the greatest no-churn egg-free mango ice cream. Creamy, delectable, and rich, with no ice crystals. This may also be made in an ice cream machine or a blender.
- Overnight chill the bowl, beater, condensed milk, and heavy cream. Freeze a metal tray for many hours.
- 2 to 4 mangoes, peeled and chopped Blend them till smooth in a blender. 2 cups puree, measured in a large mixing bowl (For hints, see the notes)
- Mix in the milk powder well. Pour in the cold condensed milk and stir to blend. [Begin with a smaller amount of condensed milk, approximately 34] Refrigerate.
- Pour the cold whipping cream into the refrigerated mixing bowl and beat on medium speed until soft peaks form. A stand mixer or an electric hand mixer can be used.
- Depending on the temperature, it might take anywhere from 6 to 8 minutes. My time was 9 minutes. Make sure not to overwhip.
- 12 to 34 cups of whipped cream should be added to the mango condensed milk mixture. Fold gently until just mixed. Continue to add extra whipped cream to the mango mixture and blend. Repeat in batches until both are blended and there are no cream streaks.
- Pour this into the frozen metal tray and cover it with parchment paper. Cover and chill the mixing dish for later use. Freeze it for four hours.
- After 4 hours, return it to the cold mixing bowl (from the refrigerator) and whisk the mango ice cream for about 2 minutes, or until completely smooth. (Do not overdo it.) Pour it back into the tray, press down the parchment paper, and freeze for 8 hours, or until set.
- Rest the ice cream on the counter for 5 minutes before serving. Scoop some mango ice cream and enjoy! Finish the tray of ice cream or level the remains with a spoon and press the parchment paper down.
- To freeze the ice cream, place a metal tray in the freezer overnight. Blend 112 cup of diced mangoes and 12 can of condensed milk in a blender until smooth. Make certain that there are no pieces. 14 cup milk powder, carefully incorporated into mango puree until smooth. Refrigerate for 1 to 2 hours, or until well chilled.
- Pour the mango puree into a mixing dish. Fill the blender jar halfway with cooled whipping cream. Whip the cream until soft peaks form, using the pulse setting (thick and light). Don’t overdo it.
- Combine the cooled mango puree and the cream. Place on a frozen metal tray. Cover the ice cream with parchment paper or cling wrap.
- 4 hours in the freezer After 4 hours, transfer to a blender and puree until smooth. Return to the tray and cover with parchment paper or wrap. Freeze until firm, typically overnight.
- Simply keep it at room temperature for 5 minutes before scooping it to soften.
To make in a Blender
- The mango puree must be thick and pulpy. Mango puree that is too runny will not work here. I used 4 tiny Alphonso mangoes, which generated little more than 2 cups. I use 2 cups, which weigh around 360-380 grams.
- Sour mangoes should not be used. Mangoes must have a sweet taste.
- I use a full cream 392 gram (14 oz) tin of Milkmaid sweetened condensed milk. If you like less sweet ice cream, reduce the can/tin to 3/4 cup.
- After 4 hours, whisk it vigorously for 2 minutes or so to reduce ice crystals. If you miss this step, serve it as soon as the ice cream is set, which should be after 8 hours.
- Amount Per Serving
- Calories 443
- Calories from Fat 261
- % Daily Value *
- Total Fat 29g45%
- Saturated Fat 18g90%
- Cholesterol 93mg31%
- Sodium 110mg5%
- Potassium 458mg14%
- Total Carbohydrate 41g14%
- Sugars 41g
- Protein 8g16%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.