Unveiling the Secret to Perfectly Creamy Mango Ice Cream
Discover the Delight of Homemade Mango Ice Cream
Mango ice cream is the epitome of a summer treat – refreshing, creamy, and bursting with the tropical sweetness of ripe mangoes. This recipe transforms simple ingredients into a delightful dessert that will leave everyone asking for seconds. Whether you’re an ice cream enthusiast or just looking for an easy homemade dessert, this mango ice cream recipe is for you.
Why Make Mango Ice Cream at Home?
Store-bought ice creams often contain artificial flavors, stabilizers, and preservatives. By making mango ice cream at home, you can enjoy a dessert that’s natural, gluten-free, and perfectly tailored to your taste. Plus, with just three primary ingredients, it’s incredibly simple to whip up!
Ingredients You’ll Need
Here’s what makes this mango ice cream irresistibly delicious:
200 grams of heavy cream or whipping cream: Creates the rich and creamy texture of the ice cream.
4 cups of ripe mango puree: The star ingredient, providing natural sweetness and flavor.
½ cup of granulated white sugar: Balances the tanginess of the mangoes.
Choosing the Best Mangoes for Ice Cream
The quality of mangoes makes all the difference in this recipe. Opt for sweet, ripe, and aromatic varieties like Alphonso, Kesar, or Ataulfo. If fresh mangoes aren’t in season, canned mango puree is a great alternative. Ensure there’s no added sugar in the canned puree to control the sweetness of the ice cream.
Step-by-Step Guide to Making Mango Ice Cream
1. Preparing the Mango Puree
Begin by peeling and slicing ripe mangoes into chunks.
Blend the mango chunks with granulated sugar until you achieve a smooth puree. Avoid adding water, as it can dilute the flavor.
Taste the puree. If it’s not sweet enough, add a bit more sugar and blend again.
2. Whipping the Cream
Use a chilled mixing bowl and beaters to whip the cream. This helps achieve the perfect consistency faster.
Whip the cream using a hand mixer or stand mixer on medium speed until soft peaks form. Be careful not to overwhip, as it can turn the cream grainy.
3. Combining the Ingredients
Gently fold the mango puree into the whipped cream using a spatula. This ensures the cream retains its airy texture.
Use a hand mixer or spatula to mix for 1-2 minutes until the puree is fully incorporated. Avoid overmixing to maintain the creamy consistency.
4. Freezing the Ice Cream
Transfer the mixture into a freezer-safe container with a lid. Smooth the surface with a spatula.
Cover the container tightly and freeze for 5-6 hours or until the ice cream is set.
5. Serving the Mango Ice Cream
Remove the ice cream from the freezer and let it sit for 5 minutes to soften slightly.
Scoop into bowls or cones and serve immediately. Garnish with fresh mango slices or a sprinkle of crushed pistachios for an extra touch.
Pro Tips for Perfect Mango Ice Cream
Cream Fat Content: Use cream with at least 25% fat for the creamiest texture. Brands like Mother Dairy or Amul work well if you’re in India.
Adjusting Sweetness: Always taste the mango puree before adding it to the whipped cream. The natural sweetness of mangoes can vary.
Avoid Overmixing: Once the puree is combined with the whipped cream, stop mixing to prevent the ice cream from losing its airy texture.
Storage: Store the ice cream in an airtight container to prevent ice crystals from forming.
Healthier Alternatives
Swap white sugar with natural sweeteners like honey or coconut sugar.
Use dairy-free whipping cream to make a vegan version.
Nutritional Breakdown (Per Scoop)
Calories: Approximately 120 kcal
Fat: 7g
Carbohydrates: 15g
Protein: 2g
Fiber: 1g
This homemade mango ice cream not only satisfies your sweet tooth but also lets you indulge guilt-free!
Mango Ice Cream Recipe
Simple Steps for Mango Ice Cream
Preparation Time:
Prep: 20 minutes
Freezing: 5 hours
Total: 5 hours 20 minutes
Ingredients:
200 grams heavy cream or whipping cream
4 cups ripe mango puree
½ cup granulated white sugar
Instructions:
Dice the pulp of fresh mangoes and blend with sugar until smooth. Skip water for blending.
Whip cream using a hand mixer until soft peaks form.
Fold mango puree into whipped cream. Mix gently for 1-2 minutes until combined. Adjust sugar if needed.
Pour into a freezer-safe container and freeze for 5-6 hours.
Let sit for 5 minutes to soften before serving. Scoop and enjoy!
Tips:
Use high-fat cream for the best results.
Adjust sugar based on the mango’s sweetness.
Avoid overmixing to maintain the creamy texture.
