Let’s beat the heat with a frosty treat that’s bursting with tropical mango flavour. This homemade mango ice cream recipe is a warm-weather delight you’ll want to make again and again. Ripe mangoes blended into a luscious custard base create an incredibly rich, creamy frozen dessert.
About the Recipe
With juicy mangoes at their peak, now’s the time to churn up a batch of this dreamy ice cream. The custardy base gets its velvety texture from a mix of milk, cream, and just a touch of cornstarch. But it’s the concentrated mango puree folded in that makes it sing.
Why You’ll Love This Recipe
What’s not to love about a frosty scoop packed with pure, ripe mango goodness? This luscious ice cream captures all the sunny, tropical essence of everyone’s favorite fruit in the most refreshing way possible. And it’s so much better than anything from the freezer aisle. The fresh, vibrant flavours and ultra-creamy consistency are merely divine.
Mango Ice Cream
Cooking Tips
For best results, use mangoes that are perfectly ripe but still firm enough to handle easily when pureeing. Letting the custard base cool completely before adding the mango is also key for maintaining that gorgeous sunny color.
Serving and Storing Suggestions
One batch makes about 6 servings of decadently rich mango ice cream heaven. It’ll keep for up to 2 weeks stored airtight in the freezer, though you may want to let it soften slightly before scooping. Total prep time is only around 30 minutes, plus freezing.
Similar Recipes
- Fresh Strawberry Ice Cream
- Creamy Pineapple Sorbet
- Coconut Lime Ice Cream
- Mixed Berry Frozen Yogurt
Nutrient Benefits
Along with being a tasty frozen treat, mangoes are loaded with vitamin C, vitamin A, and fiber. So you can indulge your sweet tooth guilt-free.
Mango Ice Cream
Ingredients
- 1 tsp Gelatine -
- 1/4 cup Hot Water
- 1 tbsp Butter
- 1 tbsp Cornflour
- 4 tbsp Sugar
- 1 cup Milk
- 1 1/2 cups Mango Pulp
- 1 cup Cream
Instructions
- Sprinkle the gelatine over the hot water and stir it till it dissolves.
- Set it aside to cool.
- Melt the butter in a pan over low heat and remove it from the heat.
- Stir in cornflour and mix till well blended with the butter.
- Add the sugar and milk and blend well.
- Put the pan on moderate heat and cook, stirring all the time to avoid lumps.
- When the mixture is thick, remove the pan from the heat. Cool the mixture and blend in the mango pulp.
- Add the dream and dissolved gelatine and mix till the mixture is smooth and well blended.
- Pour into metal trays, cover with cling film and place it in the freezer.
- After about 2 hours, when the ice cream has set, remove it from the freezer and put it in the mixie goblet.
- Set the mixie to medium speed and process for 3-4 minutes.
- Return the ice cream to the metal trays and put it in the freezer till it has frozen.
Frequently Asked Questions
Can I use a different fruit?
Surely. This recipe is very versatile. Try substituting the mango pulp with equal amounts of strawberry, raspberry, passionfruit or other fruit purees. Just adjust the sugar to taste depending on the sweetness of your chosen fruit.
Why do I need to use gelatin?
The gelatin helps give the ice cream a thick, smooth, creamy texture by binding up some of the water. It prevents ice crystals from forming so you get that luxuriously rich, scoopable consistency.
My ice cream turned out icy, what went wrong?
A few things could cause iciness: undissolved gelatin, insufficiently chilled custard base before churning, or opening the freezer too often during the freezing process. Be sure to follow the steps carefully.
How can I make this dairy-free?
For a dairy-free version, you can use full-fat coconut milk instead of the regular milk and cream. The rich coconut flavor pairs beautifully with mango. You may need to adjust the sweetener a bit.
Can I use an ice cream maker?
Without a doubt. An ice cream maker will give you faster, more consistent results. merely prepare the custard base, chill it fully, then churn according to your machine’s instructions before freezing.
1 comment
awesome……yuuuummmmmmm