Summers are here, we all crave for something cold! When I think of summers it is only ice creams and shakes which come to my mind -and the only bearable part about summers is yummy mangoes.
How about preparing mango ice cream and that too without an ice cream maker! Sounds delicious and easy! Preparing mango ice cream is very easy, you need just 3 basic ingredients to prepare rich creamy mango ice cream. The best part is that you don’t need any ice cream machine – you won’t believe it until you try!
I prefer to add vanilla extract as it gives a nice vanilla flavor in addition to the mango flavor. This step is optional, you can skip it. This homemade ice cream has no ice cream crystals in it.
It tastes much beer than the store bought ice creams. It has no artificial flavors or colors. This recipe is extremely kids friendly. You can also avoid using the castor sugar while preparing for toddlers. Choose the sweetest variety of mangoes and you maybe able to forgo all the sugar!
You can also top it up with Mango Jelly if you have at hand! Use this homemade mango ice cream to make Mango Falooda. Mango Souffle is also a yummy dish to try this summer!
How To sneak in nutrition:
If you’re using all natural ingredients like pure vanilla extract, less sugar and fresh mango pulp you’re good! Avoid synthetic vanilla and preserved mango pulp.
Ingredients
- 2 cups of mango puree (2-3 large ripe mangoes)
- 2 cups of Heavy whipping cream
- ¼ cups of castor sugar powdered
- 1 tablespoon of pure vanilla extract (Optional)
Preparation Method
The first step is to prepare mango puree. Remove the peel of mango using a peeler. Roughly chop the mangoes and remove the seed. Blend together roughly chopped mangoes and sugar till you get a puree. It will take 2-3 minutes.
Take a large bowl and add cream to it. Allow it to freeze for 15 minutes. Take ¼ cups of castor sugar powdered and cream in a bowl. Now with the help of electric beater, beat castor sugar powder and cream together until you get stiff peaks. Make sure you don’t over beat the cream, else it will curdle and butter will start to get separated.
Once you get a stiff peak, add mango puree and vanilla extract (optional) to it. Gently fold it using the spatula, make sure not to mix vigorously this will cause deflating of cream. Add the batter to a wide container, preferably glass container. It will make the freezing process quick. Cover the lid. Allow it to freeze for 4 -5 hours.
Take out the container from the freezer, the ice cream will be half frozen. Cut roughly into pieces and add it to the blender. Blend it till it becomes soft and in the liquid state again. This will prevent the formation of ice. Pour the mixture back into the container and cover it. This will prevent the formation of ice crystals on the top surface of the ice cream. Freeze for 8-10 hours.
Scoop out and serve with finely chopped dry fruits. Enjoy!
- 2 cups of mango puree (2-3 large ripe mangoes)
- 2 cups of Heavy whipping cream
- ¼ cups of castor sugar powdered
- 1 tablespoon of pure vanilla extract (Opti
- The first step is to prepare mango puree. Remove the peel of mango using a peeler.
- Roughly chop the mangoes and remove the seed.
- Blend together roughly chopped mangoes and sugar till you get a puree. It will take 2-3 minutes.
- Take a large bowl and add cream to it. Allow it to freeze for 15 minutes.
- Take ¼ cups of castor sugar powdered and cream in a bowl. Now with the help of electric beater, beat castor sugar powder and cream together until you get stiff peaks.
- Make sure you don't over beat the cream, else it will curdle and butter will start to get separated.
- Once you get a stiff peak, add mango puree and vanilla extract (optional) to it.
- Gently fold it using the spatula, make sure not to mix vigorously this will cause deflating of cream.
- Add the batter to a wide container, preferably glass container.
- It will make the freezing process quick. Cover with lid. Allow it to freeze for 4 -5 hours.
- Take out the container from the freezer, the ice cream will be half frozen. Cut roughly into pieces and add it to the blender. Blend it till it becomes soft and in the liquid state again. This will prevent the formation of ice.
- Pour the mixture back into the container and cover it. This will prevent the formation of ice crystals on the top surface of the ice cream. Freeze for another 8-10 hours.
- Enjoy!
