Fresh mango ice cream with whipping cream is so luscious, creamy smooth dessert and can be served every day and on a special occasions.
This fresh mango ice cream is simple, deliciously creamy, and loaded with natural mango flavour. The best part is that this ice cream needs no ice cream maker to churn, and all you need is an electric hand beater to complete the process.
When mangoes are in season, utilize most of them. I always make use of it until the season ends. This season, my take is mango jam and mango ice cream so far. The mango season has just begun and will be there for a few more months. So planning to make some more recipes, so wait for it!
Ingredients for making fresh mango ice cream
- fresh mango puree
- whipping cream
- sugar
- tutti fruiti
Just four ingredients are essential for this dessert. As scorching heat is already at its peak, buying ice cream frequently from ice cream parlours is not pocket friendly for all. So here I’m giving a simple ice cream recipe you can follow and alternate any fruits you like.
Variations
You can use condensed milk in this ice cream. Add condensed milk to the mango puree and beat to the whipped cream gently. You get a rich and sweet mango ice cream.
Using heavy cream also works well for ice cream. Whipping time takes a few extra minutes to get the consistency.
If you crave mangoes and it is out of season, do not worry. You can add mango flavour and a few drops of yellow food colour to get the perfect mango colour.
You can skip the sugar and use honey or maple syrup for sweetener.
Let’s see step-by step preparation of fresh mango ice cream.
Firstly, wash the alphonso mango and cut it into two big slices. Scoop out the flesh and run in a blender to make puree consistency. Keep the mango puree aside. Then add whipping cream and sugar to a dry bowl.
Beat the whipping cream on medium speed to a medium-peak consistency.
Now add the mango puree and beat until the mango puree is well mixed.
Pour the mango ice-cream mixture into a loaf tin or any air-tight container and level the top with a spatula.
Cover with a cling wrap or aluminium foil and freeze it. Let it freeze for 7 to 8 hours or overnight.
Remove the ice cream from the freezer and wait for 5 minutes so that it is easier to scoop the ice cream and serve. Serve it in an ice cream cup and sprinkle some tutti-fruity. I used tutti fruity to get an extra crunch to the smooth ice cream.
Tips for making a perfect fresh mango ice-cream
Use pulpy sweet mangoes and avoid fibrous varieties. I always prefer Alphonso mangoes for all my mango desserts and condiments.
According to the sweetness of the mangoes and whipping cream, adjust the sugar level according to your taste buds.
Ensure that the whipping cream is cold before you begin to whip. You also can chill the bowl and beater attachment for a better result.
Serving Suggestions
Serving suggestions differ according to palates preferences. Let me share some of my favourites here.
- If my pantry is out of toppings, I love to eat it as it is with some mango chunks. It tastes great with a lovely natural mango flavour.
- Roasted nuts like walnut, almond, pecan and pistachios goes well with the ice-cream. Every spoonful of mango ice cream with crunchiness of nuts is pure bliss.
- Adding berries like strawberry and blueberry are my favourite. Mango and berries go well, do try it.
- Toppings like Coffee Sauce, caramel sauce, chocolate syrup or chocolate sauce, or chocolate shaves satiate all chocolate lovers.
- I used tutti fruits, and mint leaves to add a crunchy and minty flavour to the mango ice cream.
Some Mango recipes you may like to try
If you make this recipe, please let me know what you think! I would so appreciate you leaving a star rating and/ or comment below, which means a lot to me. Happy Cooking!
Fresh Mango Ice Cream
Equipment
Ingredients
- ¾ cup mango pulp ( alphonso mango )
- 1¾ cup whipping cream
- ½ cup caster sugar
- ¼ cup tutti frutti
Instructions
- Firstly, wash the alphonso mango and cut it into two big slices. Scoop out the flesh and run in a blender to make puree consistency. Keep the mango puree aside. Then add whipping cream and sugar to a dry bowl.
- Beat the whipping cream on medium speed to a medium-peak consistency.
- Now add the mango puree and beat until the mango puree is well mixed.
- Pour the mango ice-cream mixture into a loaf tin or any air-tight container and level the top with a spatula.
- Cover with a cling wrap or aluminium foil and freeze it. Let it freeze for 7 to 8 hours or overnight.
- Remove the ice cream from the freezer and wait for 5 minutes so that it is easier to scoop the ice cream and serve. Serve it in an ice cream cup and sprinkle some tutti-fruity. I used tutti fruity to get an extra crunch to the smooth ice cream.
Notes
Nutrition
Leander Fernandes
So temptingly Delicious
JAYANTHY
Glad you liked it! Do try and let me know your feedback.