Heavenly Mango Delight: A Refreshing Mango Ice Cream Recipe

Indulge your taste buds in the divine flavors of mango with this irresistible Mango Ice Cream recipe. Bursting with tropical sweetness and a creamy texture, this homemade ice cream is the perfect treat to beat the heat. Whether you’re a mango lover or simply looking for a delightful frozen dessert, this recipe will transport you to a paradise of flavor.

Difficulty: Easy
Prep Time: 15 minutes
Cooking Time: 0 minutes (Freezing time required)
Serving: 4
Yield: Approximately 1 quart
Calories: Approximately 250 per serving

Ingredients:

• 2 cups (500g) ripe mangoes, peeled and diced
• 1 cup (250ml) heavy cream
• 1 cup (250ml) whole milk
• 3/4 cup (150g) granulated sugar
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 2 tablespoons fresh lime juice
• Optional: mango chunks or slices, for garnish

Equipment:

• Blender or food processor
• Ice cream maker (recommended)
• Freezer-safe container with a lid
• Mixing bowl
• Whisk
• Spatula

Step-by-Step Guide:

Step 1: Puree the Mangoes

1. Place the diced mangoes in a blender or food processor.
2. Blend until smooth and creamy, ensuring there are no lumps.
3. Set aside the mango puree.

Step 2: Prepare the Ice Cream Base

1. In a mixing bowl, combine the heavy cream, whole milk, granulated sugar, vanilla extract, salt, and fresh lime juice.
2. Whisk the mixture until the sugar is fully dissolved.

Step 3: Combine Mango Puree with Ice Cream Base

1. Pour the mango puree into the ice cream base mixture.
2. Stir well to thoroughly combine all the ingredients.

Step 4: Chilling the Mixture

1. Cover the mixing bowl with plastic wrap and refrigerate for at least 2 hours, allowing the flavors to meld together.

Step 5: Churn and Freeze

1. Transfer the chilled mixture to an ice cream maker.
2. Follow the manufacturer’s instructions to churn the ice cream until it reaches a soft-serve consistency.
3. If desired, add mango chunks or slices during the last few minutes of churning for added texture.
4. Transfer the churned ice cream to a freezer-safe container and cover with a lid.
5. Freeze for at least 4 hours or until the ice cream is firm.

Tips and Tricks:

Tip 1: For the best flavor, use fully ripe mangoes that are fragrant and slightly soft when gently squeezed.

Tip 2: If you don’t have an ice cream maker, you can pour the chilled mixture into a freezer-safe container and freeze it. Every hour for the first 3 hours, remove the container from the freezer and vigorously stir the mixture with a fork to break up any ice crystals. This helps achieve a smoother texture.

Tip 3: Experiment with different mango varieties for unique flavor profiles. Alphonso and Ataulfo mangoes are particularly delicious in this recipe.

Tip 4: To make the ice cream even creamier, you can substitute half of the heavy cream with an equal amount of Greek yogurt.

Tip 5: To enhance the mango flavor, you can add a small amount of mango extract or a pinch of ground cardamom to the ice cream base.

Nutritional Information:

Calories: Approximately 250 per serving
Fat: 14g
Carbohydrates: 31g
Protein: 2g
Fiber: 1g

Final Thoughts:

This Mango Ice Cream recipe is a delightful way to enjoy the lusciousness of mangoes in a frozen treat. Its velvety texture and tropical sweetness will transport your taste buds to a blissful paradise. Whether you savor it on a sunny afternoon or serve it as a grand finale to a dinner party, this homemade mango ice cream is sure to impress.

FAQ

Q1: Can I use frozen mangoes for this Mango Ice Cream recipe?
Yes, you can use frozen mangoes if fresh mangoes are not available. Thaw the frozen mangoes before blending them into a smooth puree.

Q2: Can I substitute any other fruit for mangoes in Mango Ice Cream?
While this recipe specifically highlights the mango flavor, you can experiment with other fruits such as strawberries, peaches, or bananas. Adjust the sweetness and other ingredients accordingly.

Q3: Can I use low-fat milk instead of whole milk in Mango Ice Cream?
Using low-fat milk will yield a slightly less creamy texture, but it can still be used if desired.

Q4: How long can I store Mango Ice Cream in the freezer?
You can store the Mango Ice Cream in the freezer for up to 2 weeks. Make sure to keep it in a tightly sealed container to prevent freezer burn.

Q5: Can I add mix-ins like chocolate chips or nuts to Mango Ice Cream?
Absolutely! Feel free to add your favorite mix-ins, such as chocolate chips, chopped nuts, or even toasted coconut flakes. Fold them into the ice cream during the last few minutes of churning to evenly distribute them.

Q6: Can I make Mango Ice Cream vegan?
Yes, you can make a vegan version of Mango Ice Cream by substituting the heavy cream and whole milk with full-fat coconut milk or any non-dairy milk of your choice. Make sure to use a vegan-friendly sweetener as well.

Q7: How can I make Mango Ice Cream softer and easier to scoop?
If the Mango Ice Cream turns too hard in the freezer, let it sit at room temperature for a few minutes to soften before scooping. You can also add a tablespoon or two of vodka or a small amount of corn syrup to the mixture before freezing to help keep the ice cream softer and more scoopable.

Q8: Can I use a hand mixer instead of an ice cream maker to make Mango Ice Cream?
While an ice cream maker provides the best results, you can use a hand mixer to whip the mixture occasionally as it freezes in the freezer-safe container. This will help incorporate air and create a smoother texture.

Q9: Can I reduce the sugar in Mango Ice Cream recipe?
Yes, you can adjust the amount of sugar based on your preference. Keep in mind that reducing the sugar may affect the texture and sweetness of the final Mango Ice Cream.

Q10: Can I double the Mango Ice Cream recipe?
Certainly! If you want to make a larger batch of Mango Ice Cream, you can double the ingredients accordingly. Just make sure your ice cream maker or freezer can accommodate the increased volume.