- This is an easy and perfectly creamy Mango Ice Cream recipe. All you need is 3 ingredients, a bowl and a blender. It’s gluten free! Learn how to make mango ice cream.
PREPARATION TIME:
- rep Time: 20 minutes
- Freezing: 5 hours
- Total Time: 5 hours 20 minutes
Ingredients
- 200 gram heavy cream or whipping cream
- 4 Cup ripe mango puree
- ½ Cup granulated white sugar
Instructions
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To prepare mango puree, dice the pulp of fresh mango into chunks. Blend it to a smooth puree along with sugar without using any water. Or you can use cannned mango puree.
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Whip the cream using a hand mixer till soft peaks form. You can use a stand mixer as well for the purpose.
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Add mango puree in the whipped cream. Whisk using the hand blender or sptaula for 1 – 2 minutes or until well combined. Taste and if required add more sugar accordingly.
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Pour the ice cream into a freezer friendly container with a lid. Freeze for 5 – 6 hours or until set.
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Stand for 5 minutes to soften slightly, then scoop and serve!
Recipe Notes:
- If you are in India, best to use Mother Dairy or Amul Cream for making the ice cream. I always use Mother Dairy Cream with 25% fat.
- Adjust the amount of sugar according to the taste of the mango pulp.
- If you are using canned mango puree, adjust the amount of sugar as per taste.
- Do not use water to blend the mango pulp.
- I have used 25% fat cream to make this ice cream.
- Sweet, ripe, and aromatic mango-like Alphonso is the best for making this ice cream.
- Do not mix the ice cream for too long after combining all the ingredients. Once mango puree combined with whipped cream, stop mixing.
Nutrition
- Serving: 1scoop | Calories: 3kcal | Carbohydrates: 1g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 1mg | Potassium: 4mg | Fiber: 1g | Sugar: 1g | Vitamin A: 28IU | Vitamin C: 1mg | Calcium: 1mg | Iron: 1mg
