Homemade Mango Ice Cream Recipe

When the king of fruits (Mango) is in season, why not to make a delightful mango ice cream out of it. I call it an immunity booster because of the turmeric added into it but believe me there won’t be any compromise on taste. In fact, the turmeric complement and enhance the taste of mangoes in it.

This healthy ice cream without any preservatives or artificial flavors, is always an absolute hit at our place. It is better than store bought one as it has a real flavour of mangoes and is super creamy, fluffy and smooth. Whenever I make it with my little daughter, she always insists to eat it the next day in breakfast.

Pakistani/Indian honey mangoes are the best ones to use for this recipe as they are juicy, aromatic, sweet and rich in flavour. Good news is that you don’t need any ice cream maker for this recipe. It is so easy and simple to make at home with only 5 ingredients which makes it perfect for summer parties. If you are looking for a simplest recipe to enjoy Pakistani/Indian mangoes this summer, try this easy recipe and let me know how it turned out.

If you give this recipe a try, please share a photo with me on my Instagram.

Ingredients required to make this creamy goodness:

Recipe Tips:

• Ensure that everything you use is chilled before you begin to whip them.
• Don’t whip the cream for too long as the cream can curdle.
• Adjust the amount of sugar according to the sweetness of mangoes.
• It is recommended to freeze it in a non-reactive airtight container.
• You can easily double or triple the recipe.

To prevent ice crystals from forming on top:

• Make sure the mango pulp is thicker and having less water content. Thicker the mango pulp, creamier and smooth will be the ice-cream.
• Place a cling film on the surface. Press it firmly onto the top so that it forms a tight seal. Cover with the lid and freeze.

What can I top this it with?

• It tastes equally good without any topping but to add a little crunch, top it with chopped nuts (we love adding pistachios).
• The addition of fresh mango cubes would also be a great topping.
• Chocolates chips also make a perfect topping for kids.
• You can also drizzle this it with honey to give it a little more sweetness.

Which kind of mangoes should I use for this recipe?

• I would recommend using good quality, fully ripe mangoes. Pakistani/Indian honey mangoes are the best ones to use for this recipe as they are juicy, aromatic, sweet and rich in flavour, which makes them perfect for this recipe.
• However, if you don’t have access to fresh mangoes, you can also use canned puree but to avoid formation of crystals in it, make sure the pulp is thicker and having less water content. Thicker the mango pulp, creamier and smooth will be the ice-cream.

How long can I store it?

You can store it in an airtight container up to 3 months.

Equipment, tools or ingredients I used:

With Pictures and Links:

Kitchen Machine

Canned Puree

Organic Turmeric Powder

Silicon Spatula

Airtight Container

Ice Cream Scoop

Watch how to make this mango ice cream:

Recipes to try out this season:

• Strawberry Lemonade
• Mango Salsa
• Bhindi Karahi
• Avocado Cucumber Salad
• Masala Soda

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Serves: 4 Prep Time: 20 Minutes

Nutrition facts: 50 calories 50 fat

Rating: 4.9/5

( 8 voted )

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Ingredients

• Whipping Cream (chilled) – 3 cups
• Evaporated Milk (chilled) – 1 cup
• Brown Sugar – ½ cup
• Mangoes (fresh, cubed) – 1 cup
• Turmeric Powder – 1 teaspoon

Instructions

Step by step recipe is given below:

1. Blend the mangoes into a smooth puree without using water.
2. Now whip the cream to stiff peaks using beater, stand mixer or blender. Do not overdo as the cream can curdle.
3. Add evaporated milk, brown sugar, mango puree and turmeric powder into the whipped cream. Whisk them well on the lowest speed until everything is incorporated and the mixture is even.
4. Pour the mixture into a nonreactive airtight container. Place cling film or parchment paper on the surface to seal it tightly (it prevents the ice crystals from forming over the top of ice cream). Then place the lid on and freeze overnight or until set.
5. Before serving, keep the ice cream container at room temperature for 10 to 15 minutes so that it is easy to scoop.

Scoop, serve. Enjoy! And Remember ‘COOKING IS EASY’!

Notes

• Ensure that everything you use is chilled before you begin to whip them.
• Make sure the mango pulp is thicker and having less water content. Thicker the mango pulp, creamier and smooth will be the ice cream.
• Don’t whip the cream for too long as the cream can curdle.
• Adjust the amount of sugar according to the sweetness of mangoes.
• It is recommended to freeze this ice cream in a non-reactive airtight container.