Homemade Mango Ice Cream
“Smooth and creamy homemade mango ice cream that uses only three ingredients. Easy to prepare and made without an ice cream maker, it’s definitely a summer treat that everybody would love!”
Beat the summer heat with this soft and silky mango ice cream. I must say that this is an ice cream treat that your family will request over and over again.
It’s super easy to prepare. You don’t even need an ice cream maker to make it. To blend the mangoes, you’ll need a blender, and to whip the cream, you’ll need a beater or stand mixer.
The only hardest part of making this ice cream is to wait for it to freeze. Personally, it is better than any store-bought ice cream out there.
Homemade Mango ice cream ingredients
Fresh Mangoes. The smell of fresh ripe mangoes is so sweet and addictive.
Back home, we have mango trees that produce Carabao mango fruits during its season. We would usually harvest in basketfuls. Some were sold and some we keep for our personal consumption. We usually keep them in a hot place around the house to ripen them quickly. You cannot imagine the smell of the room when we open it, the aroma is so sweet.
Trivia! Do you know that Carabao Mangoes (manggang kalabaw) popularly known as Philippine Mango or Manila Mango was recognized by the Guinness Book of World Records as the sweetest in the world in 1995 edition. That’s is something the Filipinos can be proud of.
So there is no denying that these mangoes are the best to use in this recipe.
Whipped Cream or Heavy cream. The cream creates smooth and creamy ice cream. It is recommended to use high-fat whipping cream. The fat content of 35% or higher is perfect. You can find fat content written on the carton.
Sweetened Condensed milk. This is the only sweetener we will use for this recipe. Aside from adding sweetness to the ice cream, condensed milk make ice cream creamier, softer, and scoopable. You can use fat-free or low sugar if you wish.
Pinch of salt. Salt balances the sweetness and enhances the flavor of the ice cream.
Traditional way of making mango ice cream
A typical ice cream begins with a sweetened cream and egg mixture, which is then poured into an ice cream machine, which churns as the ice cream freezes. Churning accomplishes two things: it aerates the mixture, making it light and fluffy, and it prevents icicle formation, making the ice cream creamy rather than icy.
And it’s all done with just two ingredients: condensed milk and cream. The whipped cream helps to aerate the mixture, while the condensed milk maintains it creamy and ice cream-like.
Tips on how to make homemade mango ice cream
- Make sure the ingredients are very cold to ensure that the mixture whips up to a good volume. Place the condensed milk and heavy cream in the refrigerator to chill. Also it is recommended to chill the beaters and mixing bowl for about 30 minutes before using them.
- As mentioned above, carabao mangoes are the best in making this dessert. However, you can use other variety that may be available in your place. Here in Abu Dhabi, I find Pakistan mangoes (Sindhri) closest to the Philippine mango. This variety is what I used in this recipe.
- Choose mangoes that are sweet and produce a thick pulp when blended to avoid the production of ice crystals. Ice crystals will form in mangoes that have a lot of water in them.
- Mangoes range in hue from pale yellow to a deep vivid yellow. As a result, the color of your mango ice cream will be determined by the color of the mangoes you used. If you prefer a bright yellow color, you can use yellow food coloring.
- Whip the cream really well for the best results and a softer texture. You can also use a blender, food processor, or hand-held blender to whip the cream.
- Use a freezer safe container when freezing the mixture. I used a rectangular 8.5” x 4.5” metal loaf pan in making this ice cream. The result is perfect as you can easily scoop the ice cream.
- Remember to carefully close or cover your ice cream bowl, box or pan with parchment/ wax paper or cling film to prevent ice crystals from forming.
More Mango recipes you could try
Prawns, Avocado and Mango Noodles Salad
There you go! I would love to hear your comments below when you tried this. Happy tummy!
Homemade Mango Ice Cream Recipe
Equipment
- blender or food processor
- hand mixer or stand mixer
- Mixing bowls
- 8.5" x 4.5" loaf pan or any freezer-safe container
- wax paper or parchment paper
Ingredients
- 2 large mangoes (or enough to make 1 cup of mango puree)
- 1 can (14 ounces) sweetened condensed milk, cold
- 2 cups heavy cream or whipping cream, cold
- pinch of salt
Instructions
- Slice mangoes and scoop out flesh, disposing the pit and skin.
- Using a blender or food processor,process mango until it comes to a puree consistency.
- In a medium bowl, combine sweetened condensed milk and mango puree.
- Mix until well combined. Set aside at the fridge to remain cold.
- In a large bowl, pour heavy cream. Using an electric mixer or stand mixer at medium speed, beat cold cream for around 2-3 minutes or until it forms soft peaks. At this point, you just need to thicken the cream.
- Add the mango/milk mixture into the whipped cream.
- Continue whipping at high speed for about 3-5 minutes until it comes to medium to stiff peaks, about 3-5 minutes. Add the pinch of salt after 2 minutes of whipping. Note: Take care not to overwhip at this stage to prevent the cream from curdling.
- Transfer mixture in a 8.5” x 4.5”loaf pan.
- Cover with parchment or wax paper, lightly pressing to flatten.
- Freeze for about 6 hours or preferably overnight.
- Serve and enjoy!
Video
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