Mango ice cream

 Making Mango Ice Cream

A rich and delectable frozen treat is mango ice cream. Only 5 ingredients, including mango pulp and heavy cream, are used to make it, and it is gluten-free. Check out this ice cream machine recipe for mango ice cream that doesn't require cooking or eggs.

Frozen dessert appetites increase as the temperature rises. My family enjoys making mango ice cream because I enjoy making it at home. It's the ideal sweet treat to enjoy by yourself or with friends at a party or potluck.

This homemade mango ice cream recipe is similar to other ice cream recipes in that it is created in an ice cream maker without the use of eggs or cooking. It may be made using canned mango pulp or fresh mango puree and only requires 5 ingredients.

Ingredients

Only 5 ingredients are required to make the greatest homemade mango ice cream. The major component is mango puree, and I used canned Alphonso mango pulp because it consistently delivers a delicious flavour. Fresh mangoes can, however, also be pureed in a blender.

The mango ice cream recipe also calls for heavy cream, milk, sugar, and a dash of salt. Although using whole milk is preferred, using low-fat milk will result in less velvety ice cream.

The first step is to use a hand blender or stand mixer to thoroughly combine the milk, salt, and sugar in a bowl. Use a spatula to combine the mango pulp and heavy cream after adding them. You don't need to blend the ingredients at this point because the ice cream maker will churn it.

If you are using fresh mangoes, you can use a high-speed blender like a Vitamix to combine the mango chunks, milk, sugar, and salt. As an alternative, you can simply purée the mangoes and include it with the heavy cream.

It is not necessary to boil mango pulp before incorporating it into the ice cream. In reality, the pulp's flavour will vary after heating and occasionally may even get a little bitter.

The mixture should be chilled for at least two hours before being churned. Additionally, it is a fantastic idea to let the bowl cool for 5–10 minutes before adding the mixture to it if you are using a compressor machine. These pointers will aid in ice cream churning.

When you're ready to pour the mixture, give it one last stir before adding it to the bowl of the ice cream maker. Mixture should be churned for around 25 minutes. You can enjoy a quick scoop of ice cream when it has a soft-serve consistency.

Before serving, transfer the mango ice cream to a freezer-safe container and place it in the freezer for about 5 to 6 hours.

Storage

Although homemade mango ice cream can be kept in the freezer for three to four weeks, it might not survive that long due to how good it tastes.

Like any homemade ice cream, if it is kept in storage for a long time, ice crystals may begin to form on the top, but they are simple to remove with a spoon.

Ingredients

1 1/2 cups of mango pulp

One cup of heavy cream

▢½ cup Milk

Organic cane sugar, 1/2 cup

▢1 pinch Salt

Instructions

Use a hand blender to thoroughly combine the milk, salt, and sugar in a bowl.

Use a spatula to combine the mango pulp and heavy cream after adding them.

Before churning, chill the mixture for two hours.

After stirring, pour the mixture into the bowl of the ice cream maker.

For 25 minutes, blend the ingredients.

The mango ice cream should be transferred to a freezer-safe container.

Prior to serving, freeze the ice cream for around 5 to 6 hours.

Notes

Without an ice cream maker, make mango ice cream

Blend the mango pulp, sugar, milk, cream, and a touch of salt in a high-speed blender or Vitamix.

For about two hours, freeze.

Remix, and then put in the freezer for 5 to 6 hours before serving.

Instead of canned mango pulp, you can also use fresh mangoes.