Fresh Mango Ice Cream
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.
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
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.
Nutrition
Serving: 1personCalories: 198.5kcalCarbohydrates: 6.6gProtein: 1.6gFat: 18.9gSaturated Fat: 12gCholesterol: 58.8mgSodium: 19.1mgPotassium: 49.5mgFiber: 0.1gSugar: 6.2gVitamin A: 1296.3IUVitamin C: 3.4mgCalcium: 36.6mgIron: 2.8mg
Tried this recipe?Let us know how it was!