Capture the sunshine in every bite with this homemade Mango Ice Cream, a dessert that delivers pure tropical bliss. Velvety, fruity, and incredibly refreshing, it’s a simple yet luxurious treat that’s perfect for brightening up any gathering or savoring a quiet, sun-drenched afternoon.
Ingredients Breakdown
Fresh cream forms the luxurious base of this ice cream, giving it a smooth, creamy body that holds up beautifully once frozen. Its richness creates a decadent mouthfeel, ensuring every spoonful melts satisfyingly on the tongue.
Choosing the right mangoes is key to an unforgettable flavor. Look for ripe, fragrant mangoes with vibrant orange flesh and a slightly tender touch. Alphonso, Ataulfo, or Kesar mangoes are excellent choices for their intense sweetness and low fiber content, which result in a silkier puree.
Nestlé MILKMAID Mini condensed milk ties everything together with its deep, sweet creaminess. It adds not only sweetness but also stability, helping the ice cream to set properly without the need for an ice cream maker.
Step-by-Step Preparation Guide
Begin by combining the condensed milk, fresh cream, and mango puree in a large mixing bowl. Whisk the mixture vigorously until it thickens slightly and the ingredients are fully integrated into a luscious, cohesive base. The better the whisking, the smoother the final texture.
Transfer the prepared base into a shallow, freezer-safe container. Place it in the freezer, allowing it to chill until it reaches a half-set state. This phase is crucial—it begins the freezing process without allowing large ice crystals to form.
Once semi-frozen, remove the container from the freezer and give the mixture a thorough whisking. This step breaks up any ice crystals that may have started forming, ensuring a creamier and softer ice cream when fully frozen.
Return the whisked mixture to the freezer, covering it securely to prevent frost from forming. Allow it to freeze undisturbed until firm and scoopable, ideally overnight.
When ready to serve, let the ice cream sit at room temperature for a couple of minutes before scooping to achieve the perfect creamy consistency. Serve it simply in bowls or cones, letting the natural mango brilliance shine.
Recipe Tips & Frequently Asked Questions
Choosing the ripest mangoes for full-bodied flavor
Select mangoes that are fragrant and yield slightly when pressed. Deeply colored flesh will give the ice cream a naturally vibrant hue and richer flavor.
How to avoid icy crystals without an ice cream machine
Whisk the mixture thoroughly after the first half-set freeze, and use a shallow container to freeze faster and more evenly.
Perfect whisking: tips for a smoother texture
Use a hand mixer if available for a more uniform aeration, which results in a fluffier and silkier final texture.
Freezing times: how to know when it’s ready
Ideally, freeze for at least 6–8 hours. The ice cream should feel firm to the touch but yield slightly when scooped.
Can I use canned mango puree instead of fresh mangoes?
Yes, canned puree is a convenient substitute, though it may be sweeter, so adjust the quantity to taste.
How long does homemade mango ice cream last in the freezer?
Stored properly in an airtight container, it can last up to two weeks, though it’s best enjoyed within the first week for optimal texture.
Can I substitute whipping cream for fresh cream?
Yes, whipping cream can be used and will make the ice cream even richer. Just be cautious about over-whipping during preparation.
How can I make it even creamier without an ice cream machine?
Whisk the mixture every 1–2 hours during the initial freezing stage to break up any forming crystals and achieve a softer texture.
What to Serve With This Recipe
Pair this vibrant mango ice cream with a medley of tropical fruits like lychees, pineapple, or papaya for a refreshing dessert platter that screams summer. Their bright flavors and juicy textures complement the creamy mango perfectly.
Serve alongside buttery shortbread cookies or delicate coconut tuiles for a delightful contrast between crisp and creamy textures. The simple richness of the cookies pairs beautifully with the fruity sweetness of the ice cream.
For a burst of brightness, drizzle with passionfruit pulp or a squeeze of fresh lime. These tart additions cut through the richness and add a dynamic, palate-cleansing zing.
Creative Variations
Create a stunning ripple effect by swirling in a homemade raspberry coulis before the final freeze. The tangy berry notes contrast beautifully with the lush mango sweetness.
For an extra layer of texture, sprinkle toasted coconut over the top just before serving. The nuttiness and slight crunch bring a delightful tropical flair.
Infuse the base with aromatic spices like cardamom or a few strands of saffron for a sophisticated twist. These additions subtly perfume the ice cream, transforming it into an exotic gourmet treat.
Homemade Mango Ice Cream is a celebration of tropical abundance and creamy indulgence, made effortlessly simple with just a few ingredients. Its sun-kissed flavor and dreamy texture make it a must-try for dessert lovers looking to bring a touch of paradise into their kitchen. Whether enjoyed on its own or paired with fruits and cookies, every scoop promises pure, irresistible delight.
Ingredients
300 ml Fresh cream
2 Ripe mangoes, pureed
1 Nestlé MILKMAID Mini
Instructions
In a large mixing bowl, combine the Nestlé MILKMAID condensed milk, the freshly pureed ripe mangoes, and the fresh cream. Whisk the mixture vigorously until it thickens slightly and becomes smooth and luscious.
Transfer the mixture into a shallow, freezer-safe container and place it in the freezer. Allow it to chill until it is half-set, which will take a few hours depending on your freezer temperature. Once semi-frozen, remove it from the freezer and whisk again to break up any ice crystals, ensuring a softer, creamier texture when fully frozen.
After whisking, return the ice cream mixture to the freezer. Let it freeze completely until firm and scoopable. Serve the chilled mango ice cream on its own or with fresh mango slices for an extra burst of fruity goodness.
Mango Ice Cream Recipe
Ingredients
- 300 ml Fresh cream
- 2 Ripe mangoes pureed
- 1 Nestlé MILKMAID Mini
Instructions
- In a large mixing bowl, combine the Nestlé MILKMAID condensed milk, the freshly pureed ripe mangoes, and the fresh cream. Whisk the mixture vigorously until it thickens slightly and becomes smooth and luscious.
- Transfer the mixture into a shallow, freezer-safe container and place it in the freezer. Allow it to chill until it is half-set, which will take a few hours depending on your freezer temperature. Once semi-frozen, remove it from the freezer and whisk again to break up any ice crystals, ensuring a softer, creamier texture when fully frozen.
- After whisking, return the ice cream mixture to the freezer. Let it freeze completely until firm and scoopable. Serve the chilled mango ice cream on its own or with fresh mango slices for an extra burst of fruity goodness.
