MANGO PINEAPPLE ICE CREAM ...NO MACHINE NEEDED
Make and share this Mango Pineapple Ice Cream ...no Machine Needed recipe from Food.com.
Provided by chef FIFI
Categories Frozen Desserts
Time 6h7m
Yield 6-8 cups
Number Of Ingredients 9
Steps:
- Cut and smash up mango until its in a coarse pulp.
- In a bowl combine the milks and add a few drops of the food coloring to give it a very light orange color. One to two drops should be enough.
- Drain pineapple well, add pineapple and mango to bowl with milks and stir well with a large spoon.
- Fold in whipped cream until well incorporated, the whip cream will dissolve some in the mixture.
- Pour into a large plastic container and freeze for at least 6 hours but more may be needed depending on temperature of freezer.
MANGO-PINEAPPLE ICE CREAM
Make and share this Mango-Pineapple Ice Cream recipe from Food.com.
Provided by Laka
Categories Ice Cream
Time 6h35m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- In a large pot mix the milk, sugar and powdered milk. Bring the mix to a low simmer over medium heat and stir to dissolve the sugar, then turn the heat down and just keep it warm.
- Put the egg yolks in a medium bowl and whisk for 2 minutes until they are thickened.
- While constantly whisking, slowly add 1 cup of the hot milk mixture and whisk until it is blended. Then pour the egg mixture back into the pot of hot milk and increase heat to medium. Stir the mixture constantly with a wooden or plastic spoon, until the mixture is thickened (like gravy).
- Stir in whipping cream and vanilla. Cover and put into the refrigerator for at least 6 hours (or overnight) before making the ice cream in the ice cream maker.
- Blend fruit in a food processor or blender to a puree consistency.
- Stir the pureed fruit into the milk and egg mixture. Mix thoroughly.
- Pour the mixture into an ice cream machine and churn until frozen, 15-20 minutes, according to the manufacturer's instructions.
- Transfer to plastic container and place in the freezer for an hour before serving.
- Serving: take it out for 5-10 minutes before serving, or longer, so it comes to the right scooping temperature.
Nutrition Facts : Calories 455, Fat 24.4, SaturatedFat 13.5, Cholesterol 289, Sodium 80.8, Carbohydrate 52.8, Fiber 1.2, Sugar 49.4, Protein 8.6
PINEAPPLE SORBET WITH FRESH MANGO
John Torode's refreshing, Asian ice will finish off your meal with a zing
Provided by John Torode
Categories Dessert
Time 25m
Number Of Ingredients 7
Steps:
- Put the pineapple into a blender or food processor and blitz to a purée. To make the stock syrup, put all the ingredients in a large pot with 500ml water, slowly bring to the boil and stir until the sugar has dissolved, then remove from the heat.
- Tip the pineapple purée and the lime juice into the syrup and stir well. Leave to cool, then strain and churn in an ice-cream maker following manufacturer's instructions. Place in a container and freeze. Alternatively, tip the syrup into a large tray and freeze until it starts to set, then every hour or so break up the ice with a fork. Serve the sorbet scooped into dessert glasses with a few slices of mango.
Nutrition Facts : Calories 290 calories, Carbohydrate 76 grams carbohydrates, Sugar 76 grams sugar, Fiber 1 grams fiber, Protein 1 grams protein, Sodium 0.01 milligram of sodium
MAGNIFICENT MANGO ICE CREAM
Note: COOKING TIME IS MACHINE TIME, does not include time in freezer. Having six mango trees within arms reach on our property, I'm a fanatic for mango recipes. The coconut rum give it that Caribbean feel! We've tried so many mango ice cream recipes, including some really good ones. But one thing I've found is that the mouthfeel of all the heavy cream was a bit gross. Here is a recipe that combines and tweaks some of my favorites, and uses a bit of sweetened condensed milk instead of cream for that "just right" amount of creamy mouthfeel. This is a rich and creamy ice cream, and I think you'll find it VERY pleasing! If you're alcohol-free, you can omit the rum but after a few days the ice cream may be hard.
Provided by Jostlori
Categories Frozen Desserts
Time 40m
Yield 4 cups
Number Of Ingredients 6
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.
MANGO ICE CREAM
This mango ice cream is made with pure mango pulp (preferably Alphonso mango pulp available in 1KG cans from shops stocking Indian imports). It's rich and smooth and just yummy. The sugar is minimal and can be replaced with a sweetener like Splenda or Equal. Please use half a can of Carnation evaporated milk, one can of condensed milk and one of Nestles pure cream. I kept getting the red x's each time so had to use the gram units!
Provided by casamain
Categories Frozen Desserts
Time 45m
Yield 30 30, 30 serving(s)
Number Of Ingredients 5
Steps:
- Use a large capacity food processor. Empty the mango pulp and using pulse action mode, blend the pulp till smooth. Slowly add the sugar or substitute and blend. Add the full can of condensed milk, the evaporated milk and finally the pure cream. Use the pulse motion only.
- Once all the ingredients are well blended check the taste. It should be just as you want it--thick, creamy and sweet, but not too sweet. If you find it too sweet, add more cream or evaporated milk.
- Have 2 or 3 Tupperware containers ready (with airtight lids).
- Pour the mix and seal each Tupperware with Saran wrap and then use the cover.
- Deep freeze till set--will take more than 3 hours.
- Get container out 10 minutes before serving.
Nutrition Facts : Calories 87.4, Fat 2.8, SaturatedFat 1.7, Cholesterol 10.2, Sodium 26.8, Carbohydrate 14.6, Fiber 0.6, Sugar 13, Protein 1.8
MANGO ICE CREAM
A tweaked version of a recipe from About.com. If you're lazy (or just want to eat this sooner!) like me , you can skip the overnight marinating step and just start with simmering the mango with the sugar. Also, if you like a stronger mango flavor, try reducing the amount of half and half (I used 3-1/4 cups)...
Provided by jimnyo
Categories Frozen Desserts
Time 5h45m
Yield 6 cups
Number Of Ingredients 8
Steps:
- Peel, cut and score the mango fruit, cutting into bite-sized pieces. Stir in 1/2 cup of sugar. Cover and marinate overnight in the refrigerator.
- The next day, in a saucepan over medium-low to low heat, simmer the mango pieces with the sugar syrup. Cook for 5 minutes, then remove and cool.
- Puree the mango and sugar syrup mixture in a blender or food processor. Add the lime juice & zests and process again. Combine with half and half, remaining 1/2 cup sugar, and the vanilla extract. Cover and chill for four hours.
- Freeze in an ice cream maker, according to the manufacturer's directions. When frozen, pack the ice cream in a clear plastic container. Let soften slightly in the refrigerator before serving. Garnish with the toasted coconut and mint sprigs if desired.
Nutrition Facts : Calories 377.8, Fat 18.7, SaturatedFat 11.6, Cholesterol 59.7, Sodium 67.4, Carbohydrate 50.1, Fiber 1, Sugar 41.9, Protein 5.1
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