- Rinse and then wipe dry 3 medium sized alphonso mangoes.Then chop the mangoes.
- Add the chopped mangoes in a blender jar or a bullet mixer.
- Also add 1 can of sweetened condensed milk (400 grams).
- Blend until smooth and set aside.
- Whipping Cream
- In another large bowl take the cold or chilled whipping cream.
- With a electric beater begin to whip the cream. Make sure that the cream is chilled. In fact you can even keep the bowl in the refrigerator for a few hours.
- Whip till you get stiff peaks on medium-high to high speed. Do not overdo as the cream can curdle. Then add the mango+condensed milk mixture. You can even add ½ teaspoon vanilla extract at this step. On the lowest speed, using the electric blender, whip and mix gently until everything is combined well and the mixture is even. Do not over do this step of mixing.
- Check for the taste and if you find the ice cream too sweet for your taste-buds, drizzle 2 to 3 tablespoons milk. Whip and mix once more. Level with a spatula.
- Freezing Cover the bowl with a tight lid or seal tightly with aluminium foil or cling wrap. Freeze for 6 to 7 hours or overnight. For a more softer texture, after the ice cream is half set, you can remove it from the bowl and then whip again. Before serving, keep the ice cream bowl at room temperature for some minutes so that it is easy to scoop. With an ice cream scoop, remove the ice cream. Serve the one bowl 3 ingredient mango ice cream in bowls or cups.
- Making Mango Ice Cream Mixture In a bowl, whip the cream until soft peaks are formed. Add the prepared mango pulp. Fold or mix gently. Do not mix heavily or vigorously as this would lead to the mixture falling flat and loosing its volume resulting in a dense ice cream. Check the sweetness and add more sugar if needed. Pour the ice cream mixture in a freezer proof container or box. Make the top layer smooth and even with a spatula. Cover the container tightly with a lid. Freezing Keep the ice cream container in the freezer for 3 to 4 hours or until it is half-set or half-frozen. When the ice cream is half frozen remove from the freezer. Transfer the ice cream from the container to a blender jar or in a bowl.
- Whipping The Second Time Whip again for two to three minutes on medium speed. Pour the ice cream contents again in the container with lid. Freeze for 7 to 8 hours or overnight until set. Remove the frozen mango ice cream. Wait for 5 to 6 minutes so that it easier to scoop through the ice cream. Scoop and serve.
Get two mango ice cream recipes that are going to be your new favorite summer treat. Smooth, fluffy and soft these 3 ingredient mango ice creams are ridiculously easy to make with condensed milk, whipping cream and mangoes.
Mango Ice Cream (With Condensed Milk)
By Pooja Gujarathi
Apr, 9th
619
Servings
10 persons
Cook Time
30 minutes
Ingredients
10
- 12
Ingredients
- 504 grams mango or 3 medium alphonso mangoes
- 360 grams sweetened condensed milk or 1 can
- 3.15 cups whipping cream or heavy cream, cold
- 0.9 teaspoon teaspoon vanilla extract – optional
- mint leaves – as needed, honey – as needed, maple
- chocolate sauce – as needed, caramel sauce
- nuts and dried berries, fruits
- Recipe 2 Ingredients
- 1.8 to 2.02 cups whipping cream or heavy cream
- 180 grams mangoes or 2 large alphonso mangoes
- 1.35 teaspoon vanilla powder
- 0.3 to 0.45 cup sugar or powdered jaggery
