American mango ice cream recipe

 How to make American mango ice Cream.

Mango Ice Cream is such a treat to enjoy especially during summer when mangoes are in season. We make this Mango Ice Cream with fresh mangoes, condensed milk and cream. Yes no icecream maker needed just run to a supermarket grab these 3 ingredients, take a bowl and blender and in few minutes your Mango Ice Cream blend is ready to freeze. You can buy a  LG 242 L 3 Star Smart Inverter Frost to freez  ice creem  Click Here....

No churn ice creams are always my favorite as it is easy to make, no churning every now and then so there is only less cleaning. As it is made with fresh juicy mangoes the taste is just so refreshing and delightful.

This Mango Ice Cream Recipe is one of the best ice cream recipes that I made this summer, yes all of us loved it so much and relished it. Yes Mango Ice Cream is easy to make at home, very rich and creamy full of mango flavour. I am planning to make this again before the mango season comes to an end as this ice cream is on demand by all at home.

INGREDIENTS

Mangoes – Use any fresh juicy mangoes that gives more pulp. I used alphonso mangoes which are best for icereams, milkshakes and recipes of that kind.

Cream – Whipping Cream is the best option to use for this icecream but if you cannot find it you can use fresh cream too. But with fresh cream achieving stiff peak is a task so just whip until soft peaks and blend it.

Condensed milk – Use good quality sweetened condensed milk.

  Instructions

• To a mixer jar add mango flesh from 3-4 small alphonso mangoes.
• Blend it to a puree without adding water.
• Measure 2 cups of this mango pulp and transfer to a container.
• Add 1 cup sweetened condensed milk to it.
• Use a whisk and whisk well.
• The mixture will be slightly thick and creamy.
• To another mixing bowl add 1 cup frozen whipping cream.
• Start whipping using a hand blender. You can use handwhisk too but it will take some time to whip.
• Keep whipping in medium speed until you start to see the cream turning foamy.
• Mildy stiff peaks is enough just as it is shown here in the below picture.
• Now add mango condensed milk mixture.
• Fold in gently. Mix until well combined.
• Pour into freezer safe containers. I used a regular plastic box with lid and my bread loaf tin.
• Place a butter paper over it, close with lid and freeze it for minimum 8 hrs.
• Now after 8 hrs remove the containers from fridge, rest for 5 mins atleast then remove the butter paper.
• Dip the icecream scooper in warm water.
• Then start scooping. If it is too hard wait for 2 more mins then scoop.
• First it may feel hard later after starting to scoop you will feel the creaminess
• Yummy Mango Ice Cream is ready. Scoop,

                                                 Thanks for visiting 😀😀