3 INGREDIENT MANGO ICE CREAM
This easy Mango Ice Cream recipe couldn't be easier! All you need is 3 ingredients, a bowl and a blender. It's gluten free and perfect for summer! Learn how to make mango ice cream in a few simple steps.
Provided by Hina Gujral
Categories Dessert
Time 5h20m
Number Of Ingredients 3
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!
Nutrition Facts : ServingSize 1 scoop, Calories 3 kcal, Carbohydrate 1 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Cholesterol 1 mg, Sodium 1 mg, Fiber 1 g, Sugar 1 g
HOMEMADE MANGO ICE CREAM RECIPE
{Video below} A magic way to make a creamy scoopable ice cream without an ice cream maker! It's truly creamy and scoopable like ice cream you buy in tubs. Store bought is simply no comparison because you just cannot buy a real mango flavoured ice cream at the shops. It just doesn't exist! Note: I wasn't able to make this with an extremely intense mango flavour because the more mango that is added, the less creamy it gets. So getting the best mango flavour into the ice cream is dependent on using juicy ripe mangoes with good mango flavour! See Note 1. Also see notes for how to make this with other flavours. :)
Provided by Nagi | RecipeTin Eats
Categories Dessert
Time 25m
Number Of Ingredients 4
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.
Nutrition Facts : ServingSize 139 g, Calories 417 kcal
MANGO ICE CREAM RECIPE (2 EASY VARIATIONS)
Get two mango ice cream recipes that are going to be your new favorite summer treat. Smooth, fluffy and soft these 3 ingredient mango ice creams are ridiculously easy to make with condensed milk, whipping cream and mangoes.
Provided by Dassana Amit
Categories Desserts
Time 30m
Number Of Ingredients 15
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.
Nutrition Facts : Calories 150 kcal, Carbohydrate 11 g, Protein 2 g, Fat 12 g, SaturatedFat 7 g, Cholesterol 43 mg, Sodium 28 mg, Fiber 1 g, Sugar 10 g, ServingSize 1 serving
QUICK MANGO ICE CREAM
Cool and refreshing. Ready in less than 5 minutes and you don't need an ice cream maker. Plus you can make a mango smoothie with this same recipe! And it's 'skinny'.
Provided by Yoly
Categories Desserts Frozen Dessert Recipes 100+ Ice Cream Recipes
Time 5m
Yield 1
Number Of Ingredients 4
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.
Nutrition Facts : Calories 261 calories, Carbohydrate 62.8 g, Fat 2.2 g, Fiber 6.5 g, Protein 2.2 g, SaturatedFat 0.2 g, Sodium 86.9 mg, Sugar 53.1 g
FIVE MINUTE ICE CREAM
A fast way to make delicious ice cream without compromising quality. Use any frozen fruit in place of the strawberries. This is a quick recipe to WOW company who drop by.
Provided by Pamela Euless-Barker
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 5m
Yield 4
Number Of Ingredients 3
Steps:
- Combine the frozen strawberries and sugar in a food processor or blender. Process until the fruit is roughly chopped. With the processor running, slowly pour in the heavy cream until fully incorporated. Serve immediately, or freeze for up to one week.
Nutrition Facts : Calories 258.1 calories, Carbohydrate 32.5 g, Cholesterol 54.3 mg, Fat 14.8 g, Fiber 1.5 g, Protein 1.1 g, SaturatedFat 9.1 g, Sodium 16.5 mg, Sugar 28.2 g
HOMEMADE MANGO ICE CREAM
You can purée mangoes, as shown in the first step below, and freeze the purée to make drinks, pies, and ice cream all year long.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 1 quart
Number Of Ingredients 7
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
My entire family fell in LOVE with this ice cream, I tell ya! Instead of making my own mango puree, I just bought fresh unsweetened mango puree from the baking store.
Provided by tunasushi
Categories Frozen Desserts
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 6
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.
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