Mango Ice Cream Recipe (2 Easy Variations)

Mango Ice Cream With Condensed Milk - Recipe 1

Making Mango Mixture

1. Rinse and then wipe dry 3 medium sized alphonso mangoes. Then chop the mangoes.
2. Add the chopped mangoes in a blender jar or a bullet mixer. 
3. Also add 1 can of sweetened condensed milk (400 grams).
4. Blend until smooth and set aside. 

Whipping Cream

1. In another large bowl take the cold or chilled whipping cream.
2. With a electric beater begin to whip the cream. 
3. Make sure that the cream is chilled. In fact you can even keep the bowl in the refrigerator for a few hours.
4. Whip till you get stiff peaks on medium-high to high speed. Do not overdo as the cream can curdle.
5. Then add the mango+condensed milk mixture. You can even add ½ teaspoon vanilla extract at this step.
6. On the lowest speed, using the electric blender, whip and mix gently until everything is combined well and the mixture is even. Do not over do this step of mixing.
7. Check for the taste and if you find the ice cream too sweet for your taste-buds, drizzle 2 to 3 tablespoons milk. Whip and mix once more.
8.  Level with a spatula.

 Freezing

1. Cover the bowl with a tight lid or seal tightly with aluminium foil or cling wrap. 
2. Freeze for 6 to 7 hours or overnight.
3. For a more softer texture, after the ice cream is half set, you can remove it from the bowl and then whip again. 
4. Before serving, keep the ice cream bowl at room temperature for some minutes so that it is easy to scoop.
5. With an ice cream scoop, remove the ice cream.
6. Serve the one bowl 3 ingredient mango ice cream in bowls or cups. 

Mango Ice Cream with Whipping Cream - Recipe 2

Pureeing Mangoes

1. Rinse, peel and chop the mangoes.
2. Blend the mangoes, vanilla extract and sugar to a smooth pulp.
3. If you like you can add jaggery or honey in place of sugar.

Making Mango Ice Cream Mixture

1. In a bowl, whip the cream until soft peaks are formed.
2. Add the prepared mango pulp.
3. Fold or mix gently. Do not mix heavily or vigorously as this would lead to the mixture falling flat and loosing its volume resulting in a dense ice cream.
4. Check the sweetness and add more sugar if needed.
5. Pour the ice cream mixture in a freezer proof container or box. Make the top layer smooth and even with a spatula. Cover the container tightly with a lid.

Freezing

1. Keep the ice cream container in the freezer for 3 to 4 hours or until it is half-set or half-frozen.
2. When the ice cream is half frozen remove from the freezer. Transfer the ice cream from the container to a blender jar or in a bowl.

Whipping the second time

1. Whip again for two to three minutes on medium speed.
2. Pour the ice cream contents again in the container with lid. Freeze for 7 to 8 hours or overnight until set.
3. Remove the frozen mango ice cream. Wait for 5 to 6 minutes so that it easier to scoop through the ice cream. Scoop and serve.

Serving Suggestions

1. Plain and simple: You can enjoy both the mango ice creams as it is without any additional toppings.
2. Sweet syrupy toppings: Add toppings of honey, maple syrup, chocolate sauce or caramel sauce.
3. Nuts and berries: To add some crunch or chewiness, add chopped nuts, tutti frutti, candied fruits or dried berries. To bring in some freshness, garnish with a few mint leaves.
4. Seasonal fruits: Fresh fruit garnishes like cherries, strawberries, blueberries add in lovely colors and enhances the taste as well. A topping of mango cubes also tastes great.
5. Chocolate: Enjoy the ice cream with toppings of chocolate shavings, chocolate syrup or chocolate sauce.
6. Make desserts: You can make desserts like trifle, falooda or floats. Chilled custard or a vegetarian jelly are good pairings. Similar to vanilla ice cream, mango ice cream also pairs nicely with a brownie or molten cake.

Storage and Leftovers

1. Place leftover ice cream in a covered box or container and keep it frozen in your freezer. You could also make ahead and freeze for about two months.