Mango Ice Cream Recipe, Homemade Mango Ice Cream
by Tarla Dalal
mango ice cream recipe | homemade mango ice cream | easy 5 ingredient mango ice cream | Indian mango ice cream without ice cream churner | with 20 amazing images.
mango ice cream recipe | homemade mango ice cream | easy 5 ingredient mango ice cream | Indian mango ice cream without ice cream churner is an all-time favourite! Learn how to make easy 5 ingredient mango ice cream.
To make mango ice cream, combine the mangoes and the sugar in a mixer and blend till smooth. Combine the mango-pulp and all the remaining ingredients in a deep bowl and mix very well using a whisk. Pour the mixture into a shallow aluminium container. Cover with an aluminium foil and freeze for 6 hours or till semi-set. Pour the mixture into a mixer and blend till smooth. Transfer the mixture back into the same aluminium shallow container. Cover with an aluminium foil and freeze for approx. 10 hours or till set. Scoop and serve immediately.
When the King of Fruits is in season, this homemade mango ice cream gives you one more way to enjoy its amazing flavour. Sweet mangoes churned with condensed milk, milk and sugar is perfectly set to amaze you in hot summer.
Although the key ingredient in Indian mango ice cream without ice cream churner is alphonso mango, it is balanced properly with the required quantity of condensed milk so that the mango flavour is clearly noticeable but not overpowering. This makes it appeal to everybody, whether they are head over heels in love with mango or not!
This easy 5 ingredient mango ice cream can be made more interesting by serving it in the form of Mango Falooda.
Tips for mango ice cream. 1. Use only alphonso mangoes for this recipe. Other varieties of mangoes might compromise on its true flavours. 2. Use an aluminium container and not a steel container for setting the ice cream. 3. While setting it in the freezer, ensure that the freezer is half empty so the ice cream sets well.
Enjoy mango ice cream recipe | homemade mango ice cream | easy 5 ingredient mango ice cream | Indian mango ice cream without ice cream churner | with step by step photos.
Mango Ice Cream Recipe, Homemade Mango Ice Cream recipe - How to make Mango Ice Cream Recipe, Homemade Mango Ice Cream
Preparation Time: Cooking Time: Total Time:
Makes 6 servings
For Mango Ice Cream
1 1/2 cups chopped ripe alphonso mangoes
1/2 cup sugar
1/2 cup condensed milk
2 cups milk
1 tsp lemon juice
For mango ice cream
- For mango ice cream
- To make {span class="bold1"}mango ice cream{/span}, combine the mangoes and the sugar in a mixer and blend till smooth.
- Combine the mango-pulp and all the remaining ingredients in a deep bowl and mix very well using a whisk.
- Pour the mixture into a shallow aluminium container. Cover with an aluminium foil and freeze for 6 hours or till semi-set.
- Pour the mixture into a mixer and blend till smooth.
- Transfer the mixture back into the same aluminium shallow container. Cover with an aluminium foil and freeze for approx. 10 hours or till set.
- Scoop and serve the {span class="bold1"}mango ice cream{/span} immediately.
Mango Ice Cream Video by Tarla Dalal
If you like mango ice cream
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If you like mango ice cream, also try other ice cream recipes like
- roasted almond ice cream recipe | roasted almond ice cream with chocolate chips | how to make almond ice cream | chocolate chip almond ice cream | wit 25 amazing images.
- quick oreo ice cream
- butterscotch ice cream
What is mango ice cream made of?
- Mango ice cream is made of 1 1/2 cups peeled and chopped ripe alphonso mangoes, 1/2 cup sugar, 1/2 cup condensed milk, 2 cups milk and 1 tsp lemon juice.
How to select alphonso mangoes for mango ice cream
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Always pick mangoes with fibrous and firm skin.
- Ensure that there are no blemishes or black spots on the skin.
- Never select an overly-ripe mango.
- Always select fuller and rounder mangoes, which usually have a deep colour.
- Check the area round the stem – if it is plump and round, it indicates that the mango is ripe. If it is blackened, it means the mango has started decaying.
- A ripe mango gives off a sweet smell even when it is unpeeled. So smell it if possible.
For the mixture of mango ice cream
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To make mango ice cream recipe | homemade mango ice cream | easy 5 ingredient mango ice cream | Indian mango ice cream without ice cream churner, add 1 1/2 cups peeled and chopped ripe alphonso mangoes in a mixer jar.
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Add 1/2 cup sugar in a mixer.
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Close the lid of the jar and blend till smooth.
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Pour the mango pulp in a deep bowl.
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Add 1/2 cup condensed milk. This makes the ice cream more luscious.
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Add 2 cups milk.
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Add 1 tsp lemon juice.
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Whisk well till the mixture of mango ice cream recipe | homemade mango ice cream | easy 5 ingredient mango ice cream | Indian mango ice cream without ice cream churner is smooth and free of lumps.
How to make mango ice cream
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To make mango ice cream recipe | homemade mango ice cream | easy 5 ingredient mango ice cream | Indian mango ice cream without ice cream churner, pour the mixture into a shallow aluminium container.
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Cover with an aluminium foil and seal the container well.
- Freeze for 6 hours or till semi-set.
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This is how the mango ice cream recipe | homemade mango ice cream | easy 5 ingredient mango ice cream | Indian mango ice cream without ice cream churner looks after 6 hours.
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Pour the semi-set mixture into a mixer.
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Blend till smooth.
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Transfer the mixture back into the same aluminium shallow container.
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Level it with a spoon if need be.
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You can also tap the container to even out the mixture.
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Cover with an aluminium foil and freeze for approx. 10 hours or till set.
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This is how the mango ice cream recipe | homemade mango ice cream | easy 5 ingredient mango ice cream | Indian mango ice cream without ice cream churner looks like after setting.
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Scoop mango ice cream recipe | homemade mango ice cream | easy 5 ingredient mango ice cream | Indian mango ice cream without ice cream churner and serve immediately.
Tips for mango ice cream
-
Use only alphonso mangoes for this recipe. Other varieties of mangoes might compromise on its true flavours.
- Use an aluminium container and not a steel container for setting the ice cream.
- While setting it in the freezer, ensure that the freezer is half empty so the ice cream sets well.
| Energy | 252 cal |
| Protein | 5.2 g |
| Carbohydrates | 39.3 g |
| Fiber | 0.3 g |
| Fat | 6.8 g |
| Cholesterol | 10.7 mg |
| Vitamin A | 1114.1 mcg |
| Vitamin B1 | 0.3 mg |
| Vitamin B2 | 0.2 mg |
| Vitamin B3 | 0.4 mg |
| Vitamin C | 7.6 mg |
| Folic Acid | 6.8 mcg |
| Calcium | 221.8 mg |
| Iron | 0.6 mg |
| Magnesium | 107.5 mg |
| Phosphorus | 92.4 mg |
| Sodium | 55.7 mg |
| Potassium | 235.2 mg |
| Zinc | 0.3 mg |
Hi the ice cream came out very well thanks for the recipe
100% success rate, already tried thrice. Thank you Ma''am
Instead of condensed milk can i use milk powder amul
Amazing recipe Tarlaji It turn out yum yum You are amazing cooking Queen ❤️
Looking very nice I will try soon. Thank you so much mam.
can we take mango ras instead of peeled and chopped ripe alphonso mangoes
Can we use only sugar in this?
Aluminium vessel can be replaced with any other air tight container?