Fresh Mango Ice Cream Recipe at Home without Cream
The homemade Mango Ice Cream is an all-natural, creamy, healthy frozen treat and so delicious!
Equipment
- Refrigerator
- blender
Ingredients
- 2 Mangoes as ripe as possible cut into large chunks
- 250 ml Milk
- 1 cup Sugar
- 1 tbsp Custard powder
Optional Additions:
- 1 Pinch Vanilla essence
- 2 tbsp Almonds or dried cranberries finely grated
- 1 tsp Chia seeds
NOT Required:
- No Ice cream maker
- No artificial colour
- No added flavour
Instructions
- Peel mangoes. Slice them into small chunks.
- In blender or mixer jar or food processor, pulse the mango chunks in a blender until smooth and creamy without adding any water.
- Take ¼ cup of milk in a bowl and add 1 tbsp custard powder. Mix well.
- Take ¾ cup milk in another bowl. And 1 cup sugar to it. Boil on a medium flame till the sugar dissolves.
- To the above mix, add custard mixture. Mix well. Boil again for ½ min. Turn off the gas. Keep aside this cream and cool it till room temperature.
- Add mango puree, cream, vanilla essence, and grated almonds (or dried cranberries).
- Whip well in a blender until it’s a very silky-smooth and ice cream-like consistency. For better results, scrape down sides once or twice.
- You can sprinkle chia seeds (optional) that add a lit bit of crunchiness and makes the mango ice cream much healthier.
- Transfer the combined mango and cream mixture into a freezer-proof, air-tight container or pour in ice cream mould. No need to level.
- Place it in the freezer for 8 hours, or until it is set.
- Take the mango ice cream out of the freezer 5 minutes before serving to let it soften a little.
- Garnish with tutti frutti. Scoop and serve in bowls or into ice cream cones.
Notes
* Choose the mangoes that are totally ripe and juicy for a great mango flavour.
** Use a manual hand whisk/mixer if you don’t possess the electrical blender at home.
*** You can control the consistency of mango ice cream by freezing less (for soft serve) and longer (for regular ice cream)
**** For homemade mango ice cream to be scoopable and soft like real store-bought ice cream, let the container be at room temperature for 5 minutes.