Mango Ice Cream Recipe

 

🍦 Mango Ice Cream Recipe (Homemade & Eggless)

⏱ Prep Time: 15 minutes

🕒 Freezing Time: 6–8 hours or overnight

🍽 Serves: 4–6 people

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🧂 Ingredients:

Ingredient	Quantity
Ripe mangoes (Alphonso/Kesar preferred)	2 large (about 1.5 cups pulp)
Fresh cream (Amul or whipping cream)	1 cup (chilled)
Condensed milk	1/2 cup
Sugar (optional, adjust to taste)	2–3 tablespoons
Milk	1/4 cup (optional, for blending)
Cardamom powder (optional)	1/4 teaspoon
Mango chunks (optional, for texture)	1/4 cup

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🥭 How to Prepare:

1. Prepare Mango Pulp:

• Peel and chop ripe mangoes.

• Blend the mango pieces into a smooth puree using a blender.

• If needed, add 2–3 tbsp milk for blending.

• Taste and adjust sugar depending on mango sweetness.

2. Whip the Cream:

• Take chilled fresh cream in a large mixing bowl.

• Using a hand whisk or electric beater, whip the cream until soft peaks form (about 4–5 minutes). Don’t overwhip.

3. Mix the Base:

• To the whipped cream, add:

  • Mango puree

  • Condensed milk

  • (Optional) Cardamom powder for flavor

• Fold everything gently using a spatula until well combined and smooth.

4. Optional: Add Chunks

• Add small mango pieces or dry fruits if you like some bite in your ice cream.

5. Freeze the Ice Cream:

• Pour the mixture into an airtight container or loaf pan.

• Cover tightly with a lid or plastic wrap.

• Freeze for 6–8 hours or overnight until fully set.

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🍨 Serving Tips:

• Scoop and serve chilled.

• Garnish with chopped mangoes, mint leaves, or nuts (like pistachios or almonds).

• You can serve it in cones, cups, or with warm brownies for a fusion dessert!

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💡 Tips & Variations:

• No Condensed Milk? Replace with 1/3 cup powdered sugar + 1/4 cup milk powder.

• Vegan version: Use coconut cream and dairy-free condensed milk.

• For smoother texture: Blend the final mix again before freezing, or stir once after 3–4 hours of freezing.

• Flavor twist: Add a few saffron strands soaked in warm milk for a royal touch.