mango ice cream – creamy & soft mango no cook mango ice cream without an ice cream maker.
ingredients (measuring cup used, 1 cup = 250 ml)
2 to 2.25 cups heavy whipping cream or 25% to 35% low fat cream, 500 ml to 562 ml (i used amul 25% low fat cream)
200 grams mangoes or 2 large alphonso mangoes or 1 cup mango puree
1.5 tsp vanilla powder or ½ tsp vanilla extract
⅓ to ½ cup sugar or powdered jaggery or honey – add as required
honey or any sweet syrup to top over the ice cream (optional)
how to make the recipe:
peel and chop the mangoes.
blend the mangoes, vanilla extract and sugar to a smooth pulp.
whip the cream till soft peaks are formed.
then add the mango pulp. fold or mix well.
check the sweetness and add more sugar if required.
pour in a tray or container and place in the freezer. cover the container.
when the ice cream is half frozen remove from the freezer.
whip again for a minute.
pour the ice cream contents again in the container with lid.
freeze till set.
scoop the mango ice cream and serve with honey, cakes or just plain.
instead of whipping the cream separately, you can also just whip the cream in a blender with the mango puree till soft peaks are formed.
sweetness can always be adjusted as per your requirements.
for best results and a softer texture, whip the cream really well. you can also whip the cream in a blender or a hand blender.