Mango 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.

MANGO CREAM PIE

Steps:

• Heat oven to 350ºF.
• Combine graham crumbs, butter and 2 Tbsp. sugar; press onto bottom and up side of 9-inch pie plate. Bake 8 to 10 min. or until lightly browned.
• Meanwhile, peel and pit mango; place in blender. Add sour cream; blend until smooth. Transfer to medium bowl. Whisk in COOL WHIP.
• Add boiling water to gelatin mix in large bowl; stir 2 min. until completely dissolved. Add enough ice to cold water to measure 1/2 cup. Add to gelatin; stir until slightly thickened. Remove any unmelted ice. Add mango mixture to gelatin; whisk until blended. Refrigerate 20 to 30 min. or until thick enough to mound.
• Pour gelatin mixture into crust. Refrigerate 3 hours or until firm.

MANGO CREAM

Steps:

• In a medium saucepan, bring to a boil water to cover mangos. Place whole, unpeeled mangos in boiling water and simmer until skin starts to come off. Remove mangos from water and let cool until cool enough to handle.
• While the mangos are simmering, beat the cream and honey in a medium bowl until light and fluffy.
• Remove the skin from the mangos and remove the mangos from their pits. Place fruit in a blender and puree until smooth. Fold mango puree into cream mixture until well combined. Mixture should be thick and smooth. Pour into dessert bowls and chill 2 hours in refrigerator before serving.

HOMEMADE MANGO ICE CREAM RECIPE

Steps:

• Dice the flesh of the mango (see video for how I do it). Puree using a blender, food processor or stick blender then measure out 2 cups of mango puree (about 2 1/4 cups of diced mango).
• Pour puree into a non stick skillet over medium low heat. Cook, stirring constantly, for 8 - 10 minutes or until it reduces by half. The test is when you can drag a wooden spoon across the skillet and the path remains there for a second (see video). Or measure out the puree to ensure it's reduced to at least 1 cup - less is even better!
• Cool puree.

MANGO ROYALE

Steps:

• In a small pan, melt the butter over medium heat. Cook the butter, occasionally scraping the pan, until it turns deep golden brown, being careful not to let it burn. Remove from the heat and let cool.
• Pulse crackers in a food processor until finely ground. Pour into a medium bowl and add brown butter. Mix until well combined and texture is like wet sand. Let cool.
• Generously spray a 9 1/2-inch glass pie plate with cooking spray. In a stand mixer fitted with the whisk attachment, pour the cream into the mixing bowl and whip on medium speed. Slowly drizzle in sweetened condensed milk, then beat to stiff peaks. (Beating on medium takes longer, but helps build a stable structure.) Set aside and chill until ready to use.
• Cut cheeks from mangoes parallel to center pits. Scoop out flesh from cheeks with a spoon and slice flesh from pits. Coarsely purée fruit in a clean food processor. Measure 2 cups (save extra for other uses). If you like, add lime juice so purée tastes sweet-tart.
• Sprinkle about 2/3 of the graham crumbs into the pie plate. Using your fingers and the palm of your hand, press to create an even layer on the bottom and sides of the plate.
• Dollop half the whipped cream mixture on top, carefully spreading the cream evenly without stirring up crumbs. Spoon half of the mango purée on top and spread evenly.
• Sprinkle all but a few tablespoons of the remaining crumbs on top. Repeat cream and mango layers. Sprinkle top with remaining crumbs but don't smooth down.
• Loosely wrap dessert with plastic wrap and freeze until firm, about 8 hours, or overnight. Can be made ahead up to this point and kept frozen for 2 weeks.
• To serve, let thaw in fridge the night before serving, or let stand at room temperature for 45 minutes to 1 hour. Serve in wedges or scoops, making sure to scrape up the crumbs from the bottom of the plate.

MANGO CHEESECAKE

Steps:

• For crust:
• Preheat oven to 325°F. Lightly butter 9-inch-diameter springform pan with 2 3/4-inch-high sides. Stir cracker crumbs and sugar in medium bowl to blend. Add melted butter and stir until evenly moistened. Press crumb mixture firmly onto bottom (not sides) of prepared pan. Bake until crust is set, about 12 minutes. Cool completely. Maintain oven temperature.
• For filling:
• Puree mangoes in processor until smooth. Set aside 2 cups mango puree (reserve any remaining puree for another use). Beat cream cheese, sugar, and vanilla in large bowl until smooth. Add eggs 1 at a time, beating well after each addition. Add 2 cups mango puree and beat until well blended. Pour filling over crust in pan.
• Bake cake until set and puffed and golden around edges (center may move very slightly when pan is gently shaken), about 1 hour 25 minutes. Cool cake 1 hour. Refrigerate uncovered overnight. Run small knife between cake and sides of pan to loosen. Remove pan sides. Transfer cake to platter. Cut into wedges and serve with sliced mangoes.

MANGO ICE CREAM RECIPE {3 INGREDIENTS}

Steps:

• Puree the mango and add the required amount of sugar as per the fruit's sweetness.
• Chill the bowl, whisk attachment and heavy whipping cream in the freezer for 10 minutes. Why? If everything is nice and chilled then cream gets whipped very quickly and also gets whipped to its maximum volume.
• Add ¼ cup of sugar to the cream. Start beating using a hand mixer or stand mixer with a whisk attachment.
• Beat it until you get a stiff peak. Make sure not to overbeat it otherwise you'll get a curdled texture.
• Add mango pulp and vanilla extract. Fold that into the whipped cream until everything is well combined.
• Pour into the shallow and wide container (e.g. loaf pan). Cover it with a plastic wrap that should be touching the ice cream batter surface to prevent the ice crystal formation on top. Freeze it until set and frozen (about 5-6 hours).
• Ready to eat? Remove the container from the freezer and let it sit for 5 minutes to soften slightly. Now scoop and serve.

24 BEST WAYS TO USE MANGO (+ RECIPE COLLECTION)

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a refreshing mango treat in 30 minutes or less!

MANGO CREAM CAKE

Steps:

• Blend the first 5 ingredients (except mango slices) to make mango cream mixture.
• Lay ladyfingers on a 9x9 inch dish or pan.
• Top with mango cream mixture.
• Lay second layers of ladyfingers.
• Repeat process.
• Garnish with mango slices and cherries.
• Refrigerate for 5-6 hours or overnight to set.

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.

3 INGREDIENT MANGO ICE CREAM

Steps:

• To prepare mango puree, dice the pulp of fresh mango into chunks. Blend it to a smooth puree along with sugar without using any water. Or you can use cannned mango puree.
• Whip the cream using a hand mixer till soft peaks form. You can use a stand mixer as well for the purpose.
• Add mango puree in the whipped cream. Whisk using the hand blender or sptaula for 1 - 2 minutes or until well combined. Taste and if required add more sugar accordingly.
• Pour the ice cream into a freezer friendly container with a lid. Freeze for 5 - 6 hours or until set.
• Stand for 5 minutes to soften slightly, then scoop and serve!

BEST EVER MANGO ICE CREAM (WITH ICE CREAM MAKER)

Steps:

• Ensure your ice cream maker will be ready to freeze the mixture in about an hour. This usually means the insert should be in the freezer the night before.
• Peel and cut up the mangos into large chunks. Add to a blender or a Ninja capsule and add 1/4 cup of the sugar. Blend until it is a smooth puree.
• In a medium bowl, use a hand mixer to beat cream, milk, remaining 1/2 C sugar, & vanilla and beat until combined. Next, add the pureed mango mixture and beat using the hand mixer until combined and smooth.
• Place the bowl in the freezer for 30 minutes so the mango mixture is very cold before it goes into the ice cream insert.
• Get your ice cream machine ready and slowly pour the chilled mango mixture into the cold insert. Let your ice cream maker do all the work.
• Run the ice cream maker for about 15 minutes or until it is ready. It should be the consistency of soft-serve ice cream and look similar to the photo above.
• Scoop out the fresh mango ice cream and place it into a freezer-safe container. You will need to freeze this for about 3-5 hours. It will then be ready to serve after it chills for hours.
• When it reaches the firmness you desire, scoop it into bowls or onto ice cream cones. ENJOY!
• If this mango ice cream does not get consumed all on the first day, it can be stored in the freezer for up to a week. Store in an air-tight container in your freezer. Remove the ice cream about 5 minutes before you want to eat it as homemade ice cream tends to be more solid and dense once frozen all the way through.

20 EASY MANGO DESSERTS WE CAN'T RESIST

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a delicious tropical dessert!

THE MANGO PUDDING RECIPE

Steps:

• Cut the mango into the half. Use a knife to cut criss-cross on the flesh to make some dices.
• Keep it for the subsequent step.
• Remove the remaining flesh from the skin and the pit.
• Place the mango flesh in the blender. Add the water as in the recipe. Blend the mango until it becomes a smooth puree.
• Pour the pureed mango through a wire mesh strainer. Use the back of a metal spoon to press and stir lightly so that the puree will pass through the strainer.
• Add the cream and milk to the puree.
• Put cold water in a small pan.
• Dissolve the gelatin in the cold water.
• Let it sits for five minutes to allow it to bloom.
• Now add the sugar into the Bloomed gelatin. Heat it slowly until the sugar dissolved. Remove from heat.
• Pour the gelatin mixture slowly into the mango puree mixture.
• Pour it through the strainer for the second time.
• Place some mango cubes in the cup.
• Fill up the molds with the mixture.
• Use the tip of a folded kitchen tissue to break the bubbles.
• Cover with cling film and chill for at least two hours or until the pudding is set.
• Add a teaspoon of milk (or coconut milk) on the pudding.
• Decorate with more mango cubes and mint leaves.

MANGO CREAM

Steps:

• Peel the mangoes and cut them into pieces. Place the mango pieces in a medium-sized saucepan with water to cover and cook them over low heat for 10 minutes, or until very tender. When cooked, put the mango through a food mill until you have a thin pulp. Place the pulp in a small bowl, cover it with plastic wrap, and chill it for 1 hour. Meanwhile, whip the cream with an electric mixer or wire whisk, slowly fold in the sweetened cream, stirring only enough to make sure that the ingredients are well mixed. Pour the mango cream into individual sherbet glasses, sprinkle each serving with some of the toasted coconut garnish with mint and serve.

MANGO CREAM

Steps:

• Peel mangoes and cut flesh from pit; finely dice half of the fruit.
• In a blender or food processor, puree remaining fruit, lemon juice, and 1/4 cup sugar.
• In a bowl, beat egg whites until soft peaks form. Beat in remaining 1 Tablespoon sugar and salt until stiff but not dry. In another bowl, whip cream until stiff. Gently fold beaten egg whites into whipped cream. Fold in mango puree, then fold in diced mango. Spoon into a serving bowl or individual dessert dishes; refrigerate 30 minutes. To serve, decorate with chocolate.
• Variation: As an interesting change of flavor, substitute freshly squeezed lime juice for the lemon juice. The delicate lime flavor blends well with mangoes.

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.