fresh mango ice cream recipe | Indian style mango ice cream | mango ice cream without ice cream maker |
by Tarla Dalal
Added to 326 cookbooks
This recipe has been viewed 216651 times
fresh mango ice cream recipe | Indian style mango ice cream | mango ice cream without ice cream maker | mango ice cream with milk | with 25 amazing images.
fresh mango ice cream recipe | Indian style mango ice cream | mango ice cream without ice cream maker | mango ice cream with milk is the perfect dessert to pick when mangoes are in season! Learn how to make Indian style mango ice cream.
To make fresh 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.
The inimitable flavour of ripe Alphonso mangoes is ably complemented by condensed milk, to make a creamy mango ice cream without ice cream maker. Since we have used condensed milk, the procedure is also quite simple and fast, not requiring any cooking at all.
The Indian style mango ice cream will sweep anybody off their feet with its rich aroma and taste. Indeed, it is mango-lovers’ heaven! This melt-in-mouth sweet indulgence is perfect to enjoy with family and friends, on a special occasion or without any occasion.
If you like mango ice cream with milk, while mangoes are in season you can also enjoy other mango recipes like Mango Souffle, Mango Pancakes, Mango Kulfi, Mango Shrikhand, Mango Truffle Cake, Quick Mango Sandesh and Mango Ginger Sorbet.
Tips for fresh mango ice cream. 1. Use of full fat milk is important in this recipe. Also called full cream milk or buffalo’s milk, it has the perfect fat content to add volume to this ice cream. 2. We recommend the use of only alphonso mangoes to get the rich taste. 3. Do not set it for more than 6 hours at the first stage. It will be semi-set at that stage and perfect for blending. 4. Keep the freezer clutter free. If the freezer is full, there are chances of ice cream not setting well or forming icicles. 5. If you wish, you can store the mango pulp in the freezer when mangoes are in season. Then remove and keep aside for an hour and make fresh mango ice cream any time through the year.
Enjoy fresh mango ice cream recipe | Indian style mango ice cream | mango ice cream without ice cream maker | mango ice cream with milk | with step by step photos.
For fresh mango ice cream- To make fresh 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 the fresh mango ice cream immediately.
Fresh Mango Ice Cream recipe with step by step photos
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If you like fresh mango ice cream, then also try other mango recipes like
- mango kulfi recipe | easy mango kulfi | mango kulfi without condensed milk | Indian mango kulfi with mango pulp | with 26 amazing images.
- mango truffle cake recipe | eggless mango cake | Indian mango truffle cake | mango cake without butter | with 25 amazing images.
- mango falooda recipe | mango faluda ice cream | mango falooda with homemade seviya | homemade mago falooda with mango pulp | with 17 amazing images.
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Fresh 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.
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Use of full fat milk is important in this recipe. Also called full cream milk or buffalo’s milk, it has the perfect fat content to add volume to this ice cream.
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We recommend the use of only alphonso mangoes to get the rich taste.
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Do not set it for more than 6 hours at first stage. It will be semi-set at that stage and perfect for blending.
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If you wish, you can store the mango pulp in the freezer when mangoes are in season. Then remove and keep aside for an hour and make fresh mango ice cream any time through the year.
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Keep the freezer clutter free. If the freezer is full, there are chances of ice cream not setting well or forming icicles.
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Always pick mangoes with fibrous and firm skin.
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Ensure that there are no blemishes or black spots on the skin.
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Never select an overly-ripe mango.
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Always select fuller and rounder mangoes, which usually have a deep colour.
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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.
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A ripe mango gives off a sweet smell even when it is unpeeled. So smell it if possible.
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To make fresh mango ice cream recipe | Indian style mango ice cream | mango ice cream without ice cream maker | mango ice cream with milk, 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 fresh mango ice cream recipe | Indian style mango ice cream | mango ice cream without ice cream maker | mango ice cream with milk is smooth and free of lumps.
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To make fresh mango ice cream recipe | Indian style mango ice cream | mango ice cream without ice cream maker | mango ice cream with milk, pour the mixture into a shallow aluminium container.
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Cover with an aluminium foil and seal the container well.
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Freeze for 6 hours or till semi-set.
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This is how the fresh mango ice cream recipe | Indian style mango ice cream | mango ice cream without ice cream maker | mango ice cream with milk 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 fresh mango ice cream recipe | Indian style mango ice cream | mango ice cream without ice cream maker | mango ice cream with milk looks like after setting.
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Scoop fresh mango ice cream recipe | Indian style mango ice cream | mango ice cream without ice cream maker | mango ice cream with milk and serve immediately.
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Nutrient values (Abbrv) per serving
| Energy | 252 cal |
| Protein | 5.2 g |
| Carbohydrates | 39.3 g |
| Fiber | 0.3 g |
| Fat | 6.8 g |
| Cholesterol | 10.7 mg |
| Sodium | 55.7 mg |
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6 FAVOURABLE REVIEWS
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