Mango Ice Cream | 3 ingredients, Creamy, No ice crystals
Mango ice cream will quickly become your new favorite summer treat. With condensed milk, whipped cream, and mangoes, these three-ingredient mango ice creams are smooth, fluffy, and soft.
- 5-6 Mangoes or 2 cups (approx. 500 grams) . Some chopped mangoes as required.
- Condensed Milk ¾ cup (You can add up to 1 cup for added sweetness)
- Whipping cream (Sweetened) 1.5 cup (*If you are using Amul Fresh cream, then you will have to keep an ice bowl below the bowl you will be whisking you cream in. The cream will only whip until soft peaks & you will have to add some powdered sugar.)
Whisking the cream:
- Chop the mangoes as indicated in the video, or chop them to your preference. You can use a spoon to remove it from the skin because it was the most comfortable method for me.
- The extra pulp from the seeds is simply squeezed out of them. Strain the pulp through a strainer. The extra moisture that drains out will assist lower the amount of water in the ice cream, reducing the formation of ice crystals in the ice cream.
- Grind the mangoes into a puree without using a drop of water. In a mixing bowl, combine 2 cups mango puree and 34 cup condensed milk. You can also use 1 cup, depending on your preference.
- Mix thoroughly and taste for sweetness. If you don’t mind the sweetness, don’t add any sugar. If you desire extra sweetness, you can add powdered sugar to taste and adjust as needed.
- I didn’t add any sugar because my combination was great and because the cream we’ll be using is sweetened as well. Mangoes’ sweetness also has a significant influence.
- Pour the whipped cream into a separate bowl. Whip the cream with a whisk or an electric blender until firm peaks form.
- If you’re using fresh cream, keep a bowl of ice nearby and season it generously with salt. Place another bowl inside and begin whisking. Whipping cream is a far superior alternative.
- Once the cream has been beaten, carefully put in the mango mixture, stirring constantly to ensure that the cream does not lose its air, which is crucial. To fold in, you can use a cut and fold method or simply combine slowly. 14 cup mango mixture should be saved for later use.
- It will be used to create the swirls seen in quality ice creams; however, you can skip this step and mix the entire recipe instead. To smooth out the mixture, use a whisk.
Setting the ice cream
- Set the ice cream in metal, glass, or plastic container. Finally, carefully fold in some diced mangoes.
Swirl in the remaining mango mixture using a bamboo stick or the back of a spoon.
- Wrap the ice cream with plastic wrap, making sure it touches the surface. This will prevent an ice crust from forming on top. This ice cream was made in three containers, so it doesn’t matter if you use different moulds; you may also make it in smaller individual portions.
- Put your ice cream in the freezer for at least 4 hours or overnight.
- Remove the ice cream from the freezer and set it aside for 5 minutes before serving. It goes well with some fresh mangoes.