As the mangoes are in season so I am sharing homemade mango ice cream recipe for mango recipe seekers. If you are looking for how to make mango ice cream at home then this post is for you.
Mango is the season favorite food and 90% people loves mangos to eat. I hardly find a person who doesn't like mango. You can prepare different type of recipes using mangos. It's the best food of summers that you can have in different form. Somebody like to have it in form of milkshake, squash, slush, chutney and the more adorable recipe is mango ice cream.
Mangos have a unique taste and fragrance that attract people to eat. The South Asian region (India & Pakistan) is blessed with the different variety of magnificent mangoes. In the local term, it's called 'Aam'. Few of mango breeds are common by the name of 'langra', 'chaunse', 'anwar rataul', and 'Sindhri'.
Mangoes are full of nutrients and wrapped with essential vitamins and minerals that required for the nourishing body. It helps digestion, naturally cleans the skin, and also fight against cancer and other related diseases.
So in a summer season, take full advantage to include mangos in your diet and have it in different ways.
Today's recipe will also help you to store mango for a long time by making mango ice cream. It's a simple, easy, 4 ingredients eggless ice cream recipe without using ice cream machine that you can easily prepare at home in your kitchen.
Let's move to Hinz cooking kitchen and make this adorable mango dish to share with your family and loved ones. I am sure they will love it.
How to Make Mango Ice Cream Recipe at Home
Cooking Time: 45 Minutes
Freezing Time: 12 hours
Recipe Language: Hindi / Urdu
Watch Time: 4:26
Ingredients:
- Mango - 2 (Cut in Cubes)
- Milk (500 ml)
- Cream (1 Packet)
- Sugar (To Taste)
- Vanilla Essence
- Cornflour - 2 Tbsp
- Condensed Milk - 2 tablespoon (Optional)
Method:
- Take 2 mangos and cut into cubes.
- Add sugar and add a small amount of milk in mangoes and make a 'pulp' in the blender.
- Now in a saucepan add 500 ml of milk and boil it by adding sugar to taste.
- Make a mixture of cornflour to thicken the milk. For this, in a bowl, take 2 tablespoon of cornflour and add milk and make a paste.
- Slowly and gradually add the cornflour paste in hot milk and keep stirring to make a smooth paste.
- As the milk starts to get thick, add condensed milk (2 Tbsp) and keep stirring.
- Now cool down the milk mixture to move on next step.
- As the milk comes on room temperature add a packet of full-fat cream and blend it using the hand blender or whisk until the mixture become fluffy.
- After that, add ripe mango pulp in milk cream mixture and blend it for about 3-4 minutes until the mixture creates a homogenous look.
- Now pour the mixture into the freezing container.
- Wrap the container with a plastic sheet to avoid 'crystals' on ice cream.
- Now cover it and freeze for 12 hours.
- After 12 hours, ice cream will be ready and you can take out the scoops or cut into bars as per your preference.
Now the ice cream is ready and it's a simple and easy mango ice cream recipe that you can prepare in your kitchen without using ice cream machine. I made this recipe without using eggs so it's an eggless ice cream made with 4 major ingredients. Try this and share your experience!
It's a great recipe sweet dish that you can serve on evening tea or as a dessert with meal dishes.
Have a happy watching and making time in your kitchen!
You can also try this:
Strawberry Yogurt Ice Cream Recipe
4 Ingredients Mango Ice Cream Recipe - How to Make Mango Ice Cream at Home
Ingredients
- Ingredients:
- – Mango – 2 Cut in Cubes
- – Milk 500 ml
- – Cream 1 Packet
- – Sugar To Taste
- – Vanilla Essence
- – Cornflour – 2 Tbsp
- – Condensed Milk – 2 Tbsp Optional
Instructions
- Method:
- Take 2 mangos and cut into cubes.
- Add sugar and add a small amount of milk in mangoes and make a ‘pulp’ in the blender.
- Now in a saucepan add 500 ml of milk and boil it by adding sugar to taste.
- Make a mixture of cornflour to thicken the milk. For this, in a bowl, take 2 tablespoon of cornflour and add milk and make a paste.
- Slowly and gradually add the cornflour paste in hot milk and keep stirring to make a smooth paste.
- As the milk starts to get thick, add condensed milk (2 Tbsp) and keep stirring.
- Now cool down the milk mixture to move on next step.
- As the milk comes on room temperature add a packet of full-fat cream and blend it using the hand blender or whisk until the mixture become fluffy.
- After that, add ripe mango pulp in milk cream mixture and blend it for about 3-4 minutes until the mixture creates a homogenous look.
- Now pour the mixture into the freezing container.
- Wrap the container with a plastic sheet to avoid ‘crystals’ on ice cream.
- Now cover it and freeze for 12 hours.
- After 12 hours, ice cream will be ready and you can take out the scoops or cut into bars as per your preference.
Leave a Reply