Mango Ice Cream is something one must have when it’s the season of Mangoes ;). This Mango Ice Cream is just perfect as you get the maximum taste of the Mangoes with its beautiful natural colour! Give this recipe a try and you would fall in love with it!
- 1 Cup Alphonso (or other) mango puree
- 1/2 Cup sugar
- 1 Tbsp lemon juice
- 1/2 Cup whipping cream (Have used non-dairy here which is already a bit sweetened. Dairy whipping cream can also be used with some extra added sugar)
- 3/4 Cup milk
- A pinch of orange food color – to make the dual tone (Optional)
- Heat a pan and add 1 cup mango puree to it. Cooking mango puree avoids change in color and taste upon refrigeration.
- Add 1/2 cup sugar and mix it well till the sugar is dissolved.
- Add 1 tbsp lemon juice to the pulp. This gives a nice taste to the pulp.
- Give it a good mix and cook it for 2-3 min.
- Once done, set it aside and let it cool to room temperature.
- Meanwhile, take 1/2 cup of very cold whipping cream in a big bowl and beat it using an electric beater till it forms stiff peaks.
- Add the cooled puree to the whipped cream and gently fold the mango puree with the whipped cream.
- Add 3/4 cup milk to the whipped cream in two steps. Mix it well with the cream using a spatula.
- To make the swirls in the ice cream, take 1/3 of whipped cream mix in a separate bowl.
- Add a pinch of orange food color to this and mix it well.
- Take an air tight container and pour a layer of light color mixture.
- Pour a layer of dark color mixture over the first layer followed by another layer of light coloured mixture.
- Insert a squire or a knife and make some swirls.
- Refrigerate the ice cream after placing the lid for 7-8 hours till it is completely set.
- Serve this Ice Cream when it is set. Enjoy!
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