Mango Ice Cream
Want to transform those mangoes lying around into a quick dessert? Then this 4 ingredient mango ice cream is the perfect solution. I actually had some extra whipped cream which I wanted to use up :-). So why not create something sinful!
You may have read my recipe for Tender Coconut Ice Cream. This recipe has similar ingredients. Instead of tender coconut, I have used fresh mango pulp. This ice cream is super creamy and ultra delicious. Tastes heavenly when paired with chunks of fresh mango. 
WHAT DO I NEED TO MAKE THIS YUMMY ICE CREAM?
- Whipping Cream:- I have used dairy whipping cream. Not much choice available due to the lockdown 🙁
- Fresh Mango Pulp: Around 3 medium sized alphonso mangoes should be enough. Try using ripe and sweet mangoes so that you don’t end up adding too much sugar in your ice cream. We usually soak the mangoes for a couple of hours in water at room temperature before eating it. Also, it’s better to taste the mangoes before blending them to a pulp.
- Condensed Milk:- You can used any brand of sweetened condensed milk. I have used Amul.
- Powdered Sugar:–Depending on the quality of the mangoes, you may need to add powdered sugar as per taste.
So let’s get going!
Mango Ice Cream
Ingredients
- 300 grams Whipped Cream
- 200 grams Condensed Milk
- 3 Mangoes pulp
- Powdered Sugar to taste
Instructions
- Whip one cup whipping cream + 1/4 cup powdered sugar to get stiff peaks. This may take around 7-8 minutes. (The bowl, the beater attachments as well as the whipping cream should be chilled at least 30 minutes prior to starting the process.)
- Then measure 300 grams of this whipped cream in a large mixing bowl. To this add 200 grams of condensed milk.
- Similarly, add mango pulp and fold in. Be careful to not over mix. Stir gently in one direction.
- Taste to check for sweetness. To reduce sweetness add milk, to increase add powdered sugar.
- Transfer to a freezer container, level with a spatula and freeze overnight till the ice cream sets. Please ensure that this container is airtight. It would be better if you could use a cling wrap/parchment paper to seal the cover so that no ice crystals form in the ice cream.
- Serve with any toppings of your choice. I prefer to top it with chunks of fresh mango!
Notes
- You can use any variety of mango. Please do taste it before using it so that you have control over the taste of your ice cream.
- You can use any brand of condensed milk.
If you try out this recipe do post your comments on my blog. You can also post on Instagram and tag me @my.loaf.story
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