MANGO ICE CREAM

As you might have figured by now I absolutely love mangoes. Homemade mango ice cream is a great way to beat the summer heat. This recipe is from Nazreen, a friend of ours from Phoenix. We thoroughly enjoyed this ice cream every time she made it and I just had to get the recipe from her before we moved. Now we can continue to enjoy it wherever we are but it always brings back great memories of Phoenix.

You can use any canned mango pulp. Personally, I prefer using canned Alphonso mango puree that you can buy at any Indian grocery store. Alphonso mangoes have a rich, creamy texture. They are considered as one of the superior varieties of mango in terms of sweetness and flavor. Since they are low in fiber content the pulp is very creamy.

The ice cream is very easy to whip up and can me made with or without an ice cream machine. However, churning in the ice cream machine does help to make the texture creamier.

The ice cream comes out so creamy, flavorful and fresh…yummm! To keep up with my mango addiction, I like to serve the ice cream along with some fresh cut up mangoes to get even more mango in every mouthful.

Here is how I make it…

MANGO ICE CREAM

2016-06-04 22:28:40

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Prep Time

5 min

Cook Time

45 min

Total Time

50 min

Prep Time

5 min

Cook Time

45 min

Total Time

50 min

Ingredients

1. 2 eggs
2. 14 ounces/397 grams condensed milk
3. 3 cups mango pulp
4. ½ cup mango pieces
5. ¼ cup sugar
6. ¼ cup heavy cream
7. 1 tablespoon vanilla essence
8. pinch of salt

With Ice Cream Machine

1. Beat eggs and sugar for 8-10 minutes until pale yellow.
2. Add heavy cream and beat for another 2 minutes.
3. Add condensed milk, mango pulp, vanilla essence and salt. Mix well.
4. Pour into the bowl of an ice cream machine and churn as per manufacturer’s instructions. I used the Cuisinart ice cream machine and churned it for 30 minutes.
5. Last 10 minutes add mango pieces and churn.
6. Transfer to a freezer safe container and freeze for 6-8 hours or over night before serving.

Without Ice cream machine

1. Beat eggs and sugar for 8-10 minutes until pale yellow.
2. Add heavy cream and beat for another 2 minutes.
3. Add condensed milk, mango pulp, vanilla essence and salt. Mix well.
4. Fold in mango pieces.
5. Pour into a freezer safe container and freeze for 3 hours. After 3 hours take it out of the freezer, lightly beat and refreeze. Repeat the process again after 3 hours and then allow the ice cream to freeze over night before serving.

Notes

1. This recipe makes around 2 quarts/2 liters of ice cream.

By Antara Chugh

Café RiDAN https://www.caferidan.com/

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