This homemade Mango Ice Cream is perfect for summer! Just 3 ingredients, 10 minutes prep, and let the freezer work its magic. This mango ice cream is rich and sweet, with a delightful tang, leaving you craving more.
I really want ice cream on a hot summer day, especially when I make it. This is the best!
I appreciate the genuine fruit in Mango Ice Cream for nutrition, yet it remains delightfully indulgent.
No ice cream maker or food processor is required! Just a bowl and a blender for this easy gluten-free ice cream recipe.
What Ingredients Are In This Mango Ice Cream?
Only three ingredients are used here!
- Mango: Obviously! You can get 67% of your daily vitamin C intake from just 1 cup of fresh mangoes! Additionally, it contains significant amounts of copper (20%), folate (18%), and many vitamins, including B6, A, E, K, and copper! I used fresh Alphonso mango pulp.
- Heavy or whipping cream: Fat is an important component of our diets because it makes us feel full and pleased. It’s also what gives this ice cream its deep flavor! I use 25% fat cream like Mother Dairy, De’lecta, or Amul for my ice cream.
- White sugar: Add sugar to taste, if needed, for your mango and cream. You might not need it if they’re already sweet enough.
How To Make Mango Ice Cream?
Make a mango puree: Chop the mango pulp, ensuring you remove the skin, and place it in a blender. Taste the pulp, add sugar as needed, and blend until it’s smooth, without adding any water. Alternatively, you can use canned mango puree to save time.
Pour cream into a mixing bowl. Whip it until soft peaks form, using either a hand mixer, a stand mixer with a whisk attachment, or a manual hand whisk if you don’t have electrical appliances at home.
Mix the mango puree into the whipped cream for 1-2 minutes until they’re thoroughly blended. Taste it, and if necessary, add extra powdered sugar.
Transfer the blended mango and cream mix into a sealable freezer-safe container. Securely close the lid and place it in the freezer for about 5-6 hours, or until the ice cream solidifies.
Ready to eat? Take the mango ice cream from the freezer and allow it to thaw for 5 minutes to achieve a smoother texture. Then, simply scoop and enjoy!
Homemade Ice Cream vs. Store Bought Tub
I understand your point about convenience being appealing. However, if you opt for store-bought ice cream, you’ll miss out on some important aspects:
Flavor: Nothing can compare to the delightful combination of fresh mango and the creamy richness of homemade whipped heavy cream.
Nutrition-wise, let’s talk about fresh mangoes! Creating your own ice cream guarantees that the ingredients remain unchanged, something you can’t be certain of with store-bought ice cream.
This recipe is delightfully straightforward, requiring just mango, cream, and a touch of sugar if desired. That’s it! It’s quite astonishing when you compare it to the lengthy ingredient list found on store-bought ice cream containers. Most of those additives are hard to pronounce, and they don’t even enhance the flavor as this simple recipe does!
The delight of homemade ice cream is beyond words. Making something delicious from scratch is an invaluable and must-try experience that brings immense joy and pride to your life.
FAQs
Absolutely! You can enhance the flavor by adding crushed nuts like pistachios or toasted almonds, and don’t forget about toasted coconut chips. If you have a sweet tooth, consider including white or dark chocolate chunks or chips. And for a spicy twist, try mixing in a teaspoon of chili powder, cardamom, or saffron before freezing to elevate the taste.
The ‘Alphonso mango is ideal due to its sweet and rich flavor. Alternatively, any locally available mango variety with a naturally sweet taste will work perfectly for this ice cream.
Yes, you can definitely use canned mango puree instead of fresh pureed mango. Just make sure to taste the canned puree and adjust the sugar quantity as needed.
Recipe Card
HOMEMADE MANGO ICE CREAM
Ingredients
- Heavy cream or whipping cream – 200 gram
- Ripe mango puree – 4 cups
- Granulated white sugar – ½ Cup
Instructions
- Make a mango puree: Chop the mango pulp, ensuring you remove the skin, and place it in a blender. Taste the pulp, add sugar as needed, and blend until it's smooth, without adding any water. Alternatively, you can use canned mango puree to save time.
- Pour cream into a mixing bowl. Whip it until soft peaks form, using either a hand mixer, a stand mixer with a whisk attachment, or a manual hand whisk if you don't have electrical appliances at home.
- Mix the mango puree into the whipped cream for 1-2 minutes until they're thoroughly blended. Taste it, and if necessary, add extra powdered sugar.
- Transfer the blended mango and cream mix into a sealable freezer-safe container. Securely close the lid and place it in the freezer for about 5-6 hours, or until the ice cream solidifies.
- Ready to eat? Take the mango ice cream from the freezer and allow it to thaw for 5 minutes to achieve a smoother texture. Then, simply scoop and enjoy!