For mango lovers, this is your mango dream come true! This mango ice cream is something you simply cannot buy at the shops. This has the real flavor of mango, not a single bit of artificial flavoring in sight. In terms of texture, this ice cream is creamier than store brought ice cream. If you have access to fresh Kesar or Alphonso variety of mangoes, then I highly recommend you using those instead of other varieties. If you don’t have easy access to fresh mangoes, then frozen will do just fine. what are you waiting for? Go make this recipe for your friends and family!!
Serves 9-10 scoops
[Per serving Calories 200, Fat 20g, Carbs 2g, Protein 1g]
½- 1 can sweetened condensed milk (add more if needed)
2 cups heavy whipping cream
2 mangoes, pureed
In a blender, take 2 mangoes and puree until smooth. Add ½ cup of sweetened condensed milk and blend until uniform. Taste the puree and add more condensed milk if you want it sweeter. I tend to add less because I don’t like over powering sweetness in fruit ice creams. Set aside.
You can use kitchen aid mixer or hand-held mixer. Add the whisk attachment and add heavy whipping cream. Beat on high until the mixture forms stiff peaks. It takes approximately 3-4 minutes. Add strawberry-condensed milk pureed mixture to the whipped cream batter. Gently fold into whipped cream until well combined. Pour into a freezer safe container with a lid and store in the freezer until the ice cream firms. This process could take approximately 3-4 hours. Once firms, ice cream is ready to be served!
Notes – Remove 5-10 minutes prior serving for perfect consistency.