Caramelized Mango Ice Cream Food

MANGO ICE CREAM RECIPE (2 EASY VARIATIONS)

Steps:

• Rinse and then wipe dry 3 medium sized alphonso mangoes. Then chop the mangoes.
• Add the chopped mangoes in a blender jar or a bullet mixer.
• Also add 1 can of sweetened condensed milk (400 grams).
• Blend until smooth and set aside.
• In another large bowl take the cold or chilled whipping cream.
• With a electric beater begin to whip the cream.
• Make sure that the cream is chilled. In fact you can even keep the bowl in the refrigerator for a few hours.
• Whip till you get stiff peaks on medium-high to high speed. Do not overdo as the cream can curdle.
• Then add the mango+condensed milk mixture. You can even add ½ teaspoon vanilla extract at this step.
• On the lowest speed, using the electric blender, whip and mix gently until everything is combined well and the mixture is even. Do not over do this step of mixing.
• Check for the taste and if you find the ice cream too sweet for your taste-buds, drizzle 2 to 3 tablespoons milk. Whip and mix once more.
• Level with a spatula.
• Cover the bowl with a tight lid or seal tightly with aluminium foil or cling wrap.
• Freeze for 6 to 7 hours or overnight.
• For a more softer texture, after the ice cream is half set, you can remove it from the bowl and then whip again.
• Before serving, keep the ice cream bowl at room temperature for some minutes so that it is easy to scoop.
• With an ice cream scoop, remove the ice cream.
• Serve the one bowl 3 ingredient mango ice cream in bowls or cups.
• Rinse, peel and chop the mangoes.
• Blend the mangoes, vanilla extract and sugar to a smooth pulp.
• If you like you can add jaggery or honey in place of sugar.
• In a bowl, whip the cream until soft peaks are formed.
• Add the prepared mango pulp.
• Fold or mix gently. Do not mix heavily or vigorously as this would lead to the mixture falling flat and loosing its volume resulting in a dense ice cream.
• Check the sweetness and add more sugar if needed.
• Pour the ice cream mixture in a freezer proof container or box. Make the top layer smooth and even with a spatula. Cover the container tightly with a lid.
• Keep the ice cream container in the freezer for 3 to 4 hours or until it is half-set or half-frozen.
• When the ice cream is half frozen remove from the freezer. Transfer the ice cream from the container to a blender jar or in a bowl.
• Whip again for two to three minutes on medium speed.
• Pour the ice cream contents again in the container with lid. Freeze for 7 to 8 hours or overnight until set.
• Remove the frozen mango ice cream. Wait for 5 to 6 minutes so that it easier to scoop through the ice cream. Scoop and serve.
• Plain and simple: You can enjoy both the mango ice creams as it is without any additional toppings.
• Sweet syrupy toppings: Add toppings of honey, maple syrup, chocolate sauce or caramel sauce.
• Nuts and berries: To add some crunch or chewiness, add chopped nuts, tutti frutti, candied fruits or dried berries. To bring in some freshness, garnish with a few mint leaves.
• Seasonal fruits: Fresh fruit garnishes like cherries, strawberries, blueberries add in lovely colors and enhances the taste as well. A topping of mango cubes also tastes great.
• Chocolate: Enjoy the ice cream with toppings of chocolate shavings, chocolate syrup or chocolate sauce.
• Make desserts: You can make desserts like trifle, falooda or floats. Chilled custard or a vegetarian jelly are good pairings. Similar to vanilla ice cream, mango ice cream also pairs nicely with a brownie or molten cake.
• Place leftover ice cream in a covered box or container and keep it frozen in your freezer. You could also make ahead and freeze for about two months.

CARAMELIZED MANGO ICE CREAM

Steps:

• For the caramelized mango: Pour the sugar into a heavy medium skillet. Cook over medium heat, swirling the sugar around in the pan often, until it is dark amber. Add the diced mango. The caramel will sputter and seize up. Cook, stirring, just until the caramel dissolves. Scrape the caramelized mango into a bowl, cover, and chill thoroughly.
• For the mango ice cream: Process the mangoes in a food processor until you've made a smooth puree. Add the lime zest and juice, sugar, molasses, and salt. Process for a minute or so to dissolve the sugar. Scrape the puree out a bowl, whisk in the cream, cover, and refrigerate for at least 4 hours.
• Freeze the ice cream base according to the instructions for your ice cream maker. When it's just about frozen, add the caramelized mango. Continue to freeze until ice cream is firm. Transfer to a container with a lid, and let the ice cream cure in the freezer for at least 2 hours before serving.

MANGO ICE CREAM

Steps:

• Cut mangoes into chunks; puree in a food processor. Strain and discard fibers. Place 2 cups puree in a small bowl; add lime juice (refrigerate any remaining puree for another use)., In a small microwave-safe bowl, sprinkle gelatin over cold water; let stand for 1 minute. Microwave on high for 20 seconds; stir. Let stand until gelatin is completely dissolved., Gradually add puree to gelatin mixture. In a large bowl, combine evaporated milk and condensed milk; stir in mango mixture and salt. Refrigerate for several hours or overnight., Fill cylinder of ice cream freezer two-thirds full; freeze according to manufacturer's directions. Transfer to a freezer container; freeze for 2-4 hours. Remove from the freezer 15-20 minutes before serving.

HOMEMADE MANGO ICE CREAM

Steps:

• Combine the mangoes, lemon juice, and 2 tablespoons sugar in a nonreactive bowl; let sit for 2 hours. Puree in a food processor; strain to remove any fibers.
• Using a mixer at high speed, beat egg and egg yolks until light and fluffy. Gradually add the remaining sugar, then lower the speed and add the milk, cream, and mango puree until well mixed. Chill, then pour into an ice-cream maker; freeze according to manufacturer's instructions.