Seasonal Dessert Recipes - Mango Ice-cream!

Here in this instructable, i shall take you through the process of making:

1. Simple Mango IceCream

1. Fresh ripe and pulpy mangoes

2. Condensed milk(to sweeten). You could also use sugar instead. As sugar creates more watery content, which would make the ice-cream crystalised, so i opted for Condensed milk.

3. Milk cream.

4. Dry fruits, for decorating

5. Chopped mango pieces, to add into the ice-cream for crunchy mango taste

I recommend to use mangoes which make up for a thick pulp. Alphonso mangoes are best as they yield a thick pulp. Runny, juicy or watery pulp will form ice crystals in the ice cream. I also suggest to include whipping cream or heavy cream.

The recipe does not have any added sugar as the sweetness from condensed milk is simply enough to sweeten the ice cream. Though if you prefer you can always add some sugar if needed.

Try to use sweet tasting mangoes as you won’t need to include any sugar in the recipe. I had used the Indian variety of alphonso mangoes that were sweet.

If in case your mangoes are not sweet, then add some sugar. Out of mangoes? Do not worry. Packaged mango pulp is your companion here and use it to make the ice cream. If you have access to alphonso mangoes, include them. Having said that you can make this mango ice cream recipe with any varieties of sweet mangoes. Though ensure that your mangoes are not fibrous.

1. Rinse 2 medium-sized alphonso mangoes (250 grams) a couple of times in water and then wipe dry. You can use other varieties of sweet tasting mangoes.

2. Then chop the mangoes.

Then add the chopped mangoes in a blender or a bullet mixer. If mangoes are out season, add 1.5 to 2 cups of canned mango pulp.

Also add 1 can of sweetened condensed milk (200 grams) to the mango pulp. You can use any brand of condensed milk.

Blend till smooth and set aside.

Do make sure that there are no small or finer chunks or pieces of mangoes in this mixture.

In another large bowl, take 3.5 cups chilled cream(or whipped cream). You can even use heavy cream as well.And used hand beater to beat them well.

TIP:

Ensure the cream is chilled enough, while beating.

Do not overdo as the cream can curdle.

Do make sure that the cream is chilled. In fact you can even keep the bowl in the refrigerator for few hours.

Then add the mango+condensed milk mixture.

Love vanilla with mangoes? Add ½ teaspoon vanilla extract at this step.

TIP: Do a taste-test and if the ice cream is too sweet for your taste-buds, drizzle 2 to 3 tablespoons milk. Whip and mix once more.

You can also add finely chopped mango pieces to the mixture, before freezing. And sprinkle, dry nuts/toffee bites on top of the ice-cream.

Serve mango ice cream in ice cream cups or bowls.