mango ice cream recipe

5 from 4 votes

Mango ice-cream is a summer must need recipe. Ice-cream needs no introduction. This mango ice-cream is prepared with 3 ingredients only which are heavy cream, mango pulp and condensed milk.

Course Dessert

Cuisine world

Prep Time 8 5

Total Time 8 5

Servings people

Calories 204kcal

Author Priya

Ingredients

500 ml chilled cream(25% to 30% fat) amul fresh cream or whipping cream or coconut cream
250 gm mangoes pureed (1 to 2 large)
½ cup condensed milk adjust to your taste *homemade recipe included
1 tbsp powdered sugar optional

Instructions

First make puree of the mangoes and keep aside.
Pour the cream in a bowl. Keep this bowl and whisk attachment in the freezer for 10 minutes.
Add 1/4 cup of sugar and start beating the cream.
Beat it until thickens. Be very careful that you don’t over beat the cream, otherwise it will start to curdle and butter will start to separate out.
Once you get nice thick cream, add condensed milk and whisk 2 mins for mixing it properly.
now, add mango puree and mix well.
Fold it in using a spatula. Do not mix vigorously otherwise cream will deflate.
Pour into the shallow and wide container, so it freezes quickly.Cover it with plastic wrap.
Make sure that plastic touches to the ice cream surface. This prevents the formation of ice crystals on top surface.
freeze it till sets properly.

Video

Notes

I have used amul fresh cream here.
I have used Alphonso mangoes here.
I have used nestle condensed milk here but you can use homemade condensed milk too.
This ice cream tastes best when consumed in a day or 2. After that ice crystals may form.

Nutrition