This Mango Ice Cream will be your favorite thing during this summer! All you'll need are three ingredients and ten minutes of prep time; the freezer will take care of the rest! This simple homemade ice cream is incredibly creamy and sweet, with a delightful zing from the mango, that'll make you craving for more!
Here's what you need:
200 gram heavy cream or whipping cream
4 Cup ripe mango puree
½ Cup granulated white sugar
To make mango puree, cut the fresh mango pulp into chunks. Without using any water, blend it with the sugar to a smooth puree. You can also use mango puree from a can.
Using a hand mixer, whip the cream until soft peaks form. You can also use a stand mixer for this task.
In a mixing bowl, combine the whipped cream and the mango puree. 1–2 minutes, or until well blended, whisk with a hand blender or spatula. Taste and adjust the amount of sugar as needed.
Place the ice cream in a freezer-safe container that has a cover. Freeze for 5–6 hours, or until frozen solid.
Allow for a 5-minute softening period before scooping and serving!
Adjust the amount of sugar to suit the mango pulp's flavor.
Adjust the amount of sugar to taste if you're using canned mango puree.
The mango pulp should not be blended with water.
This ice cream is best made using Alphonso, a sweet, juicy, and aromatic mango-like fruit.
After adding all of the ingredients, do not overmix the ice cream. Stop mixing once the mango puree has blended with the whipped cream.