This Mango Ice Cream Recipe is simple, fruity, creamy and easy. This is one of the most delicious fruity ice creams. I hope that you would like it. Made from fresh mangoes, this ice cream will make your day!
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Homemade Mango Ice Cream Recipe
Who loves mangoes? Well, I do. In my view, mangoes are everyone’s favorite fruit in summer. They have a sweet taste. Some mangoes are also tangy but we want the juicy ones that taste sweet. They make a perfect ice cream.
I love how this Mango Ice Cream has the real fruit in it to boost nutrition, but it still tastes like a very decadent treat. Some children don’t like to eat fruits. So, make them this ice cream which could fulfill their nutrition as well as make them happy.
The recipe isn’t much complicated. This recipe is an easy one just like others. It also does not require an ice cream maker. So, let’s make delicious mango ice cream; It will make your day in summer. Tasty Ice Cream has chosen a straightforward mango ice cream recipe for your ease.
If you this recipe of ours, then also check out our Homemade Banana Ice Cream Recipe, Vanilla Sugar free Ice Cream Recipe, and Blueberry Ice Cream Recipe.
Homemade Mango Ice Cream Recipe
This Mango Ice Cream is a tasty ice cream made from whipped cream, sweetened milk and sweet fresh mangoes. The yellow color of mangoes is given to ice cream with yellow food coloring. The method of making this ice cream is very simple. It only requires four ingredients.
6
servings15
minutes12+
hours417
kcalIngredients
2 large mangoes
0.87 lb / 14 oz sweetened condensed milk
2 cups thickened cream / heavy cream / whipping cream
1/8 tsp yellow liquid food colouring
Directions
Dice the flesh of the mango. Puree using a blender, food processor or stick blender then measure out 2 cups of mango puree (about 2 1/4 cups of diced mango).
Pour puree into a non stick skillet over medium low heat. Cook, stirring constantly, for 8 - 10 minutes or until it reduces by half. The test is when you can drag a wooden spoon across the skillet and the path remains there for a second . Or measure out the puree to ensure it's reduced to at least 1 cup - less is even better!
Cool puree.
Combine cooled mango and condensed milk in a bowl. Add food colouring if using. Whisk until combined.
Beat cream with a hand held beater or stand mixer until stiff peaks form.
Take a scoop of cream and put it in the mango mixture. Fold through until mostly combined - lumps is fine (this is just to lighten it up a bit).
Then pour the mango mixture into the cream. Fold through rather than mixing vigorously like you would cake batter, until lump free. This will take a few minutes
Pour into a container (preferably with a lid). I recommend glass, if you can, or other non reactive container.
Place a piece of baking / parchment paper on the surface. Then place lid on or using cling wrap.
Freeze for 12+ hours.
Remove parchment paper. Stand for 5 minutes to soften slightly, then scoop and serve!
If frozen for 24 hours or longer, it will need a couple of extra minutes to soften to a scoop able consistency.
