Hi everybody. I am back with a dessert recipe again after a hibernation. This was an instant trial that came out successfully. Myself and my family members have been indulging on this sinfully delicious dessert for quite sometime I should say. The surprising part is that you require only 3 ingredients for this ice cream and does not involve much churning.
Mangoes and Summer are an inseparable combo.Though technically we are nearing the end of Summer, the heat is still on calling for some super chiller recipes. And Ice cream is the best satiating option I can ever think of. Any second thoughts?!
The recipe source is from Edible Garden. I have tried the recipe with both fresh mangoes and with ready to use tinned pulp. The results are great with both. However, I would suggest you all to use fresh ones during season and availability.
Preparation Time : 20 min
Setting time: 6-8 hours
Makes: 12 servings
|Amount Per Serving|
|% Daily Value *|
|Total Fat 25 g||38 %|
|Saturated Fat 15 g||77 %|
|Monounsaturated Fat 7 g|
|Polyunsaturated Fat 1 g|
|Trans Fat 0 g|
|Cholesterol 82 mg||27 %|
|Sodium 62 mg||3 %|
|Potassium 45 mg||1 %|
|Total Carbohydrate 12 g||4 %|
|Dietary Fiber 1 g||4 %|
|Sugars 11 g|
|Protein 4 g||8 %|
|Vitamin A||17 %|
|Vitamin C||1 %|
- 2 cups heavy whipping cream ( more than 35% fat is preferred)
- 1 tin of full cream condensed milk
- 1 tin of Alphonso Mango puree (750gms) or 7 to 8 big, ripe Mangoes. ( Fresh Alphonso/Banganapalli/ Badami/ Neelam work well too)
- Blend the cream in pulse mode for a minute so that it becomes homogeneous and creamy.
- Next add the Condensed Milk and Mango puree to the whipped cream and blend well until combined.
- I almost emptied the mango tin for a strong Mango flavour. Transfer the contents to a freezer storage box and cover with a cling film or an air tight lid and refrigerate for 4 hours.
- Once frozen, transfer the contents to a blender, pulse few more times to break the ice crystals for a resultant smooth and creamy texture and freeze once again in the same box for at least a minimum of 3 hours.
- You are done. Settle down with a scoopful to make your day.
- If using fresh fruits, wash, peel and cut into small pieces. Scoop out all the pulp stuck to the Mangoes to get the most out of it.
- Once done, preferably sieve the mixture a fine strainer to separate any fiber and extract the smooth pulp alone. However, this step is optional and depends on how fibrous your fruit is.
- The center of the ice-cream takes a longer time to freeze. So give it some good time to set and then scoop it.
- Freezing points vary according to the ingredients and also the depth of the container you use.
- Always dip your scooping equipment in water to get a smooth and neat scoop of ice cream.
- I topped the ice cream with the leftover Mango puree. You could reserve some freshly chopped Mangoes if using fresh fruits.
- Once the contents are transferred to a freezer safe container, cover secure the top with aluminium foil or cling wrap to prevent ice crystal formation.
- Serve your ice cream in individual cups, waffles or cones. Freezing the mixture in a popsicle mold, cookie sheet, ice cube tray or even disposable cups are other options.
- The pulp: condensed milk: cream ratio can be always adjusted based on hoe sweet or tart the Mangoes are. So,taste the mixture before freezing and you can top up or increase any ratio.