Fun fact about me: I ❤️ Mangoes. And I'm not talking about the ordinary, not-as-sweet mangoes here in the States. No no. I am talking about the sweetest mangos to truly ever exist on earth, and that place is Pakistan. Unfortunately, mangoes can't be shipped from there, so I settle for the ones here, but I make it work 🙂. Summertime is when I indulge in mangoes, but year-round I eat, drink, and consume mangoes on a regular. From Mango drinks to popsicles, to custards and salsa, it's a fruit that can be cooked in any type of way. One of the staple desserts I make every year is mango ice cream, and I can't emphasize enough how creamy and delicious it is. Mango ice cream is making more waves in the freezer aisle but for a long time, it was nonexistent.
Mango ice cream is a creamy and delicious dessert that I can't recommend enough to make. The best part? You don't need an ice cream maker. This recipe is designed to be quick and easy to make, yet so good that you try hard not to finish the pint in one sitting 🙂.
Before diving in, some thoughts about mangoes for this recipe. I have made this ice cream with fresh mango pulp, or pulp from a can. Both have turned out delicious and if you do choose the route of buying pulp, I recommend getting the Swad Kesar Mango pulp can (found at your local South Asian market), it's fairly large and is about 2 and 1/4 cups. Again, it's based on your preference. But the nice thing about buying pulp vs making it is you are guaranteed the pulp will be sweet. It's a gamble getting mangoes and slicing them, only to find out it's sour... Despite that, this is a treat you can enjoy year-round!
Mango Ice Cream
Prep time: 20 mins Freeze time: 8- 12 hours
Ingredients:
2 cups of Mango puree (either from 2 fresh mangos or mango pulp)
1 can condensed milk (14oz)
1-2 drops vanilla extract
5-6 drops of orange food coloring
2 1/2 cups heavy whipping cream
11x17 glass dish or ice cream container (2 pints needed)
Parchment paper
Steps:
Skip this step if you are using mango pulp: if using fresh mangoes, slice, and flesh the mango out, add to a food processor or blender, and pulse till it becomes a puree.
Add the puree, condensed milk, and vanilla extract. Whisk together until fully combined.
Add food coloring to achieve a stronger orange color and mix.
Using a stand or hand mixer with the whisk attachment, add the whipping cream to a bowl and mix at a speed of 4-5 for up to 10 minutes until you reach stiff peaks. Be careful you don't overmix, so keep a very watchful eye.
Add the mango mixture to the cream, and gently fold with a spatula. Emphasis on gently!!
Once completely combined and folded, place it off to the side.
You can use an ice cream container (pints found on Amazon or Sur La Table) or a glass container to place the ice cream into. I used the 11x17 dish and a couple of ramekins.
Pour the mixture into the container.
Add parchment paper to the top, and preferably add a lid to the top.
Freeze for a minimum of 8 hours, and up to 12 hours.
Before serving, take out 5-10 mins in order to soften.
Bon Appetite!
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