Mango Ice Cream Recipe 3 Ingredients Food

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.

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.