Homemade Mango Ice Cream: A Refreshing Summer Delight
As the days grow warmer, there’s no better way to indulge in the sweetness of summer than with a bowl of creamy homemade mango ice cream. This delightful dessert brings the tropical flavors of ripe mangoes together with the richness of fresh cream, making it the perfect treat for mango lovers. With just a handful of ingredients and an ice cream maker, you can create a batch of smooth, refreshing mango ice cream that will have everyone coming back for more. Whether served in a cone, bowl, or topped with extra fresh mangoes, this homemade mango ice cream is a must-try for your next summer gathering.
Cuisine: Continental
Course: Dessert
Diet: Vegetarian
Ingredients:
| Ingredient | Quantity |
|---|---|
| Fresh Cream | 400 ml (Amul) |
| Mango Pulp (Puree) | 1 cup |
| Sugar | 3/4 cup |
| Mango (Ripe), chopped | 1 cup |
Preparation Time: 20 minutes
Cooking Time: 15 minutes (Freezing time not included)
Instructions:
-
Prepare the Mango Mixture
Begin by blending together the fresh cream, mango puree, and sugar in a blender. Blend for about 2 minutes or until the mixture is smooth and well-combined. Once done, set the mixture aside. -
-
Set Up the Ice Cream Maker
Place the ice cream bowl that has been frozen for at least 24 hours into the ice cream maker. Attach the paddle to the bowl and power on the machine. -
Churn the Ice Cream
Pour the mango mixture into the ice cream maker through the designated opening. Let the machine run for about 20 minutes without interruption. During this time, you’ll notice the mixture thickening and turning into a creamy ice cream texture. -
Add Chopped Mango
After 20 minutes, gently fold in the chopped mango pieces into the churning ice cream. Let the machine continue to churn for an additional 5 minutes, ensuring the mango pieces are evenly distributed throughout the ice cream. -
Freeze the Ice Cream
Once the churning process is complete, turn off the ice cream maker. Transfer the churned mango ice cream into a container with an airtight lid, or alternatively, use a loaf pan. Cover the container and place it in the freezer. Allow the ice cream to freeze for 4-5 hours, or until it reaches a firm consistency. -
Serve and Enjoy
After the ice cream has frozen, scoop it out into bowls or cones. For an extra burst of flavor, top with freshly cut mangoes before serving.
Serving Suggestion:
This homemade mango ice cream pairs wonderfully with a variety of summer dishes. For a delightful weekend treat, serve it as a refreshing dessert after a savory meal, such as Whole Wheat Crust Pizza with Zucchini and Basil Sauce. The creamy, tropical notes of mango will balance out the richness of the pizza, leaving everyone satisfied and craving more!
Nutritional Information (Per Serving):
(Approximate values, may vary depending on specific ingredients used)
| Nutrient | Amount |
|---|---|
| Calories | 225 kcal |
| Total Fat | 14g |
| Saturated Fat | 8g |
| Cholesterol | 40mg |
| Sodium | 20mg |
| Total Carbohydrates | 30g |
| Dietary Fiber | 1g |
| Sugars | 28g |
| Protein | 2g |
Tips for Perfect Mango Ice Cream:
- Use Ripe Mangoes: For the best flavor, be sure to use fully ripe mangoes. The riper the mango, the sweeter and richer the ice cream will be.
- Chill the Ice Cream Bowl: Itβs important to freeze the ice cream bowl for at least 24 hours before use to ensure the mixture churns properly and freezes correctly.
- Optional Add-Ins: Feel free to experiment by adding a swirl of honey, a pinch of cardamom, or even some chopped nuts for added texture and flavor.
With this simple yet decadent recipe, you’ll be able to enjoy the sweet, creamy goodness of mango ice cream all summer long. Whether you’re cooling off after a hot day or celebrating a special occasion, this homemade dessert is sure to bring smiles to the table. Enjoy!
