Magnificent Mango Ice Cream Food

MANGO ICE CREAM

Steps:

• In a high speed blender or a food processor, add the mango chunks and milk and blend into smaller chunks or until crumbly if using frozen.Add coconut cream, maple syrup and vanilla and continue blending until smooth. Add more liquid and scrape down the sides of the blender, as needed.
• Taste for sweetness and adjust to taste depending on the sweetness of the mango. Pour into a freezer-friendly, airtight container. Transfer to freezer and freeze for 3-6 hours, or until completely frozen. OPTIONAL: To prevent ice crystals from forming, remove container from freezer every hour and use a fork or a whisk to stir mixture until smooth, then place back in the freezer.
• Allow to thaw for 20-40 minutes before scooping.

MANGO ICE CREAM

Steps:

• Beat egg whites until frothy, then gradually beat in sugar.
• Mix the mango puree with cream, then fold in egg whites.
• Churn and freeze by hand or with an ice-cream maker.
• As a variation, replace the cream with yogurt (you may need a little extra sugar).
• Another variation is to omit the egg whites; replace the mango puree with 1 pound of seeded, peeled papaya and the juice of one lime.
• Puree with one cup sugar, blend in the cream, and churn and freeze.

QUICK MANGO ICE CREAM

Steps:

• Combine frozen mangoes, almond milk, sweetener, and vanilla extract in a high-capacity blender, such as a Vitamix®. Blend until mixture has the consistency of ice cream, 45 to 60 seconds.

THE CAPTAIN'S MANGO ICE CREAM

Steps:

• Combine mangoes, cream, brown sugar, and corn syrup in a blender or food processor. Blend on high for 30 seconds.
• Transfer to an airtight container. Stir in spiced rum and salt. Refrigerate, 8 hours to overnight.
• Pour mixture into an ice cream maker and freeze according to manufacturer's instructions, about 20 minutes. Transfer to an airtight container and freeze until firm, about 4 hours.

MAGNIFICENT FROZEN MANGO MARGARITAS

Steps:

• Blend ice, mango, tequila, triple sec, ginger ale, simple syrup, and lemon juice in a blender until smooth.

MAGNIFICENT MANGO ICE CREAM

Steps:

• Place mangoes and sugar in blender and process until smooth.
• Add milks, lime juice and coconut rum or vodka to the container and blend until thoroughly combined.
• Adjust sugar to taste, it should be fairly sweet.
• Pour into ice cream freezer and process per manufacturers directions. My Cuisinart takes 30 minutes.
• Place ice cream in a sealable container and put in freezer for at least three hours before serving.
• This is really good with a number of different add-ins. Try any of the following: mini chocolate chips, vanilla chips, sweetened shredded coconut, chopped candied ginger or orange peel.

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.

LUSCIOUS SILKY MANGO ICE CREAM

Steps:

• Mango Puree:
• Peel and cut the mango into pieces. Squeeze as much flesh off as possible. Blend it in the blender or food processor along with the lemon juice. Strain the mango mix into a bowl, so that the stringy bits are eliminated from the puree. You should have about 1 1/4 cups mango puree.
• Gelato base:.
• Whisk egg yolks and sugar till pale and lemony.
• In a medium/heavy saucepan, bring milk and cream to a simmer. Turn off heat and whisk half of the mixture into the yolks.
• Return everything to the sauce pan over a very low heat and keep on stirring it till it thickens.
• Remove from heat and strain it into a large bowl. Let it cool for 5 or 6 minutes and then mix in mango puree.
• Refrigerate overnight.
• 10 mins before processing in the ice cream machine, put the mango custard into the freezer and also put the ice cream dasher into the freezer. (this SHOCKS the mix so that not much air is whipped in).
• Process in your ice cream maker.

MANGO ICE CREAM

Steps:

• Blend the mangoes with the sugar into a purée.
• Add the condensed milk, milk, puréed mangoes, lemon juice and blend well.
• Pour the mixture in a shallow freezer proof plastic container. Cover and freeze till slushy, for about 2 hours.
• Pour the mixture into a deep vessel and blend using a hand mixer, or you can even use a whisk, but thats going to take lot of your time. Blend till it is smooth and creamy.
• Transfer the blended mixture back to the plastic shallow container. Cover and freeze again till slushy and follow this step one more time and you're done.
• Cover and freeze till it is firm. Shift it into the refrigerator 45 minutes before you serve.

MANGO ICE CREAM

Steps:

• Mix mango pulp, condensed milk, and heavy cream with whisker or spoon for 3-4 minutes
• Now fold in cool whip until mix all together.
• Pour in to airtight container and freeze it overnight in your freezer.
• Or if u have ice cream maker then u can make it in ice cream maker.
• Makes: 20 servings.