“Homemade Mango Ice Cream: When mangoes are in season, you can create delicious mango ice cream right at home. In the USA, I recommend using non-fibrous mangoes like Ataulfo mangoes.
How to make Mango Icecream :
Let’s begin by whipping heavy cream until soft peaks are formed. Next, add condensed milk and continue to whip until fully incorporated. Finally, gently fold in the pureed mangoes and a pinch of cardamom for flavor.”
Serving suggestion for Mango Icecream :
You can serve the mango ice cream as is, either in a bowl or a waffle cone. Consider adding some crunchy toppings like crushed nuts or enhance it with fresh slices of mango for an extra burst of flavor.
This process sounds like a delightful way to make mango ice cream with a creamy and fruity taste. Enjoy your homemade treat!
Mango Icecream
Ingredients
- 1 cup heavy whipping cream
- 1/2 cup condensed milk
- 1 cup pureed mango
- Pinch of vanilla essence or 1/4 teaspoon cardamom powder choose either one for flavor
Instructions
- In a mixing bowl, whip the heavy whipping cream until soft peaks form. You can use an electric mixer or do it manually with a whisk.
- Gently fold the condensed milk into the whipped cream until well combined. Be careful not to overmix and deflate the whipped cream.
- Add the pureed mango to the mixture and gently fold it in until evenly distributed.
- Add a pinch of vanilla essence or cardamom powder (whichever you prefer) to enhance the flavor. Mix it in well.
- Transfer the mixture into a lidded container suitable for freezing, ensuring there is enough space for expansion.
- Cover the container and place it in the freezer for at least 6 hours or until the ice cream is firm.
- Once the mango ice cream is fully frozen, it’s ready to be served. Scoop it into bowls or cones and enjoy the refreshing mango flavor!
