Mango ice cream with ice cream maker
This mango ice cream recipe with ice cream maker is super easy and yields yummy and flavorful ice cream. This homemade mango ice cream is just a 3- ingredient recipe.
Ingredients
- 240 ml heavy whipping cream
- ⅓ cup sugar
- 1 cup Canned mango pulp (Kesar or Alphonso Mango)
Instructions
- Freeze the bowl of your ice cream maker as per the manufacturer’s instructions way ahead of time. Preferably the day before making the ice cream.
- Into a bowl add chilled heavy whipping cream and sugar. Start whipping at low speed and gradually increases the speed. Whip until the soft peak stage.
- Now, fold in the mango pulp (chilled). Fold to incorporate fully.
- Pour the mixture into the bowl of ice cream maker and churn as per the manufacturer’s instructions.
- When, ice cream starts to gets thick and reaches the soft-serve consistency, stop churning, and transfer into a freezer-safe container.
- Add nuts or fresh mango slice to the ice cream at this stage and quickly fold in.
- Cover the container and freeze for 5-7 hours or until ready to consume.
- Thaw the ice cream for 5-15 minutes at room temperature before serving.
Notes
- For making it vegan, substitute heavy cream with an equal quantity of coconut cream.
- If using fresh mangoes, choose a variety that is sweeter and has less fiber. Use, fully ripe mangoes only. Also make sure to sieve the mango puree, to ensure that there are no mango fibers in the ice cream.
- If using fresh mangoes, you might need to add more sugar as the canned pulp is on the sweeter side. So, adjust the sugar according to your taste.
- If making without the ice cream maker, check details in the blog post.
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Nutrition facts
Nutrition
Calories: 146kcal
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