Mango Ice Cream
User Reviews
3.6
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Prep Time
15 mins
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Freezing
6 hrs
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Total Time
6 hrs 15 mins
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Servings
8 Servings
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Calories
389 kcal
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Course
Dessert
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Cuisine
International
Mango Ice Cream
Description
This ice cream begins by pureeing fresh mango flesh until smooth, mimicking the consistency of applesauce. The mango pulp is mixed with sweetened condensed milk and heavy cream. The mixture is whipped first at low speed, then medium speed until stiff peaks form, incorporating air to create a creamy texture. A few drops of yellow food coloring are stirred in for an attractive golden hue, though this is optional.
The blended mixture is transferred to a loaf pan lined with plastic wrap pressed onto the surface to prevent ice crystals and frozen for several hours or overnight until firm. Once frozen, it serves as a refreshing and fruity dessert with natural mango sweetness and creamy richness from the dairy.
The recipe emphasizes using cold ingredients and equipment to maximize whipping volume and the best texture. Selecting a sweet, aromatic mango variety enhances flavor, and lightly pressing plastic wrap on the ice cream surface helps maintain its smoothness during freezing.
Chill all ingredients and equipment thoroughly before whipping to achieve maximum volume.Use Manila or Ataulfo mangoes for their sweet, aromatic, and less fibrous qualities.Press plastic wrap directly onto the ice cream surface before freezing to reduce ice crystallization.Adding yellow food coloring is optional and mainly for enhancing appearance.
Ingredients
- 2 Mango or enough to make 1 cup mango pulp
- 1 can sweetened condensed milk 14 ounces
- 2 cups heavy cream
- 2 drops yellow food coloring optional
Instructions
- Slice mangoes and scoop flesh, discarding pit and skin. In a blender or food processor, process mango to an applesauce-like consistency.
- In a large bowl, combine mango pulp, condensed milk, and heavy cream.
- Using an electric mixer at low speed, beat mixture until it begins to thicken. Increase speed to medium and continue to beat for about 8 to 10 minutes or until stiff peaks form.
- While beating, squeeze a few drops of food coloring until the desired color is achieved.
- Transfer mixture into a 9 x 5 loaf pan. Cover with plastic film, lightly pressing the film against the surface of the cream mixture.
- Freeze for at least 6 hours or overnight. Serve frozen.
Notes
- Chill the mixing bowl and beaters along with ingredients to help the mixture whip up better.
- Use sweet and aromatic mango varieties like Manila or Ataulfo for best flavor and texture.
- Press plastic film against the surface before freezing to prevent ice crystals.
- Food coloring is optional and used mainly to enhance the ice cream's golden color.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Servings
Amount Per Serving
Calories 389 kcal
% Daily Value*
| Calories | 389kcal | 19% |
| Carbohydrates | 34g | 11% |
| Protein | 5g | 10% |
| Fat | 26g | 40% |
| Saturated Fat | 16g | 80% |
| Cholesterol | 98mg | 33% |
| Sodium | 86mg | 4% |
| Potassium | 297mg | 6% |
| Sugar | 32g | 64% |
| Vitamin A | 1450IU | 29% |
| Vitamin C | 16.5mg | 18% |
| Calcium | 180mg | 18% |
| Iron | 0.2mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
3.6
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