Not one scoop, two scoops, but many scoops of homemade mango ice cream you can devour and none is going to stop you…
Whenever I get the craving for mango ice cream, I rush to the nearby Indian restaurant. I still don’t understand why is it hard to find mango flavor in most of the Ice cream stores. They have all kinds of flavors but mango. For me, mango and strawberry are my all-time favorite ice cream flavors. Mango is one such fruit I had eaten a lot while growing up, this is because this particular tropical fruit is available in my home state: Kerala. Mango trees are found in the backyard of almost all houses over there. My grandparent’s backyard is packed with mango trees, they have varieties of mangoes each named differently, I can’t remember the names at this moment. I have had pretty much all kinds and it was amazing how each variety tasted differently from others. Besides making desserts, smoothies, lassi with mangoes, we even make savory dishes with them. Both the raw and ripe fruit can be used for making different dishes.
When I visited my cousin last month, after the sumptuous dinner, she opened her dessert suspense, it was my favorite mango ice cream. I couldn’t believe it was homemade as it tasted just like store-bought ice cream. When she gave me the recipe and the preparation method, I was even more stunned. All these years I had thought that making ice cream in my kitchen is beyond my expertise, as it needed ice cream maker and other super ingredients. Hence I never cared to even peep into that section. So for me, ice cream means Haagen-dazs, in fact any brand would work for me as long as I get the ice cream taste. But after the successful attempt at making homemade mango ice cream, I don’t think I will ever have to rush to any restaurants or store if I get the craving, I can make it in my own kitchen with all confidence and I get to devour not one scoop but many scoops of ice cream.
Cooking Video
Ingredients:
- Mango pulp- 30 oz can or 3 3/4 cups
- Sweetened Condensed milk- 300 mL or 1 1/2 cups
- Whipped cream or topping- 8 oz or 1 cup
- Fresh Mango diced- 1 cup (optional)
Instruction:
- Combine mango pulp, condensed milk, and whipped cream using a whisk until well incorporated.
- Pour into a glass dish or bowl, close with a lid.
- Freeze it for 2 hours ( Initial freezing).
- After 2 hours of freezing, take the bowl out of the refrigerator. Add the diced mangoes into the mixture and combine everything well with a spoon.
- Again freeze it for another 4 to 5 hours or until the ice cream has set completely.
- Voila, mango ice cream is ready, you could scoop this into your favorite cones or in a bowl, top with whipping cream, nuts of your choice, garnish with diced mangoes.
Tips:
- For healthy version, use fat-free condensed milk.
- You can keep this in the freezer overnight, so that you can avoid peeping into the freezer every now and then, checking whether it is ready to enjoy 😛
- This is a Make-Ahead Party Dessert.
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- Mango pulp- 30 oz can or 3¾ cups
- Sweetened Condensed milk- 300 mL or 1½ cups
- Whipped cream or topping- 8 oz or 1 cup
- Fresh Mango diced- 1 cup (optional)
- Combine mango pulp, condensed milk and whipped cream using a whisk until well incorporated.
- Pour into a glass dish or bowl, cover with a cling wrap.
- Freeze it for 2 hours ( Initial freezing).
- After 2 hours of freezing, take the bowl out of the refrigerator, add the diced mangoes and combine everything well with a spoon.
- Again freeze it for another 4 to 5 hours or until the ice cream has set completely.
- Voila, mango ice cream is ready, you could scoop this into your favorite cones or in a bowl, top with whipping cream, nuts of your choice, garnish with diced mangoes.
You can keep this in the freezer overnight, so that you can avoid peeping into the freezer every now and then, checking whether it is ready to gobble 😛
This is a Make-Ahead Party Dessert.
