Made using only 3 ingredients, this mango ice cream is irresistible.
I thought I couldn’t make good ice cream at home without an ice cream maker. This was until I tried making this mango ice cream. It’s so easy to make and tastes delicious. Compared to the ice creams from the stores, it is a little less creamy, but is still pretty scrumptious.
The three ingredients needed for this recipe are:
- Pureed mangoes: You can either puree fresh mangoes or use canned pureed mangoes. I used the latter because it is available all year round. You will find canned mango puree at Indian stores. If you are using fresh mangoes, use a ripe and sweet variety (preferably desi mangoes). The mangoes that are available at the standard grocery stores in Germany aren’t usually sweet or aromatic. Get mangoes (when in season) from the Indian stores or online (jjgt.de is a good website to order desi mangoes).
- Condensed milk: You need sweetened condensed milk for this recipe. It is available at well stocked grocery stores like Edeka, Rewe, Hit etc. by the name Milchmädchen (can) in Germany. You can also find canned condensed milk at Indian stores.
- Whipping cream: You will find whipping cream by the name Schlagsahne at standard grocery stores in Germany.
When you have prepared the ice cream and it has frozen, take it out about 15 minutes before serving. It will be easier to scoop out and the consistency is also creamier when it has reached a slightly higher temperature. I like to garnish mine with chopped pistachios and rose buds.
Mango Ice Cream
- Stand mixer or handblender
- 1 can (450 grams) mango puree (or 3 ripe mangoes, pureed)
- 100 grams condensed milk
- 400 grams whipping cream
- In a bowl, mix together mango puree and condensed milk using a whisk. Keep aside.
- Whip cream until stiff peaks are formed.
- Gradually add the mango puree mixture, saving about ¼ of the mixture for mixing later. Mix using a flat spatula. Be gentle with the mixing so the mixture remains fluffy.
- Pour the ice cream mixture into a freezer safe container and smoothen the surface. Add the reserved mango puree mixture in dollops and make swirls using a stick.
- Cover the top with a cling film and make sure that it touches the ice cream mixture.
- Put it into a freezer and let it freeze for at least 4-5 hours.
- For serving, take out the ice cream about 15 minutes prior. It will be easier to scoop out and will have a better texture when slightly melted. Dip an ice cream scoop into hot water and scoop out the ice cream.