Indulge in the tropical flavors of homemade mango ice cream! This creamy dessert is not only easy to make but also bursting with the sweetness of ripe mangoes. Perfect for summer gatherings or simply to enjoy on a hot day, this mango ice cream will transport you to paradise with every scoop. Get ready to delight your taste buds with this refreshing treat!
Ingredients
- 2 ripe mangoes, peeled and diced
- 1 cup heavy cream
- 1 cup sweetened condensed milk
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
Servings and Cooking Time
This recipe makes about 4 servings. Preparation time is 15 minutes, and freezing time is approximately 4 hours.
Nutritional Value
Each serving (approx. 1/2 cup) contains:
– Calories: 250
– Fat: 15g
– Carbohydrates: 28g
– Protein: 3g
This nutritional information is based on one serving for one person.
Step-by-Step Cooking Process
- Start by peeling and dicing the ripe mangoes.
- Add the diced mangoes to a blender.
- Pour in the heavy cream and blend until smooth.
- Add the sweetened condensed milk and vanilla extract to the blender.
- Blend again until all ingredients are well combined.
- Stir in the lemon juice for added freshness.
- Transfer the mixture into a suitable container.
- Cover the container and place it in the freezer.
- Freeze for at least 4 hours or until firm.
- Before serving, let the ice cream sit at room temperature for a few minutes to soften.
Alternative Ingredients
You can substitute heavy cream with coconut cream for a dairy-free option. Additionally, use agave syrup instead of sweetened condensed milk for a lighter alternative.
Serving and Pairings
Mango ice cream pairs beautifully with fresh fruit, such as berries or additional mango slices. It can also be served alongside a slice of key lime pie or drizzled with chocolate sauce for a decadent treat.
Storage and Reheating
Store mango ice cream in an airtight container in the freezer for up to two weeks. If it becomes too hard, let it sit at room temperature for a few minutes before scooping. This ice cream does freeze well, maintaining its flavor and texture.
Cooking Mistakes
- Using unripe mangoes can result in a less sweet flavor.
- Don’t skip the lemon juice; it enhances flavor and helps prevent browning.
- Ensure the mixture is well blended to avoid ice crystals.
- Freezing for insufficient time will yield a soupy texture.
- Using a container that’s too small can cause ice cream to overflow.
Helpful Tips
- For a creamier texture, stir the ice cream every hour for the first few hours of freezing.
- Experiment with adding coconut flakes for extra flavor.
- Garnish with mint leaves for a fresh presentation.
- Adjust sweetness to taste if your mangoes are particularly sweet or tart.
FAQs
How can I make mango ice cream without an ice cream maker?
You can make mango ice cream without an ice cream maker by blending the ingredients and then freezing the mixture in a container. Stir it every hour for a smoother texture.
Can I use frozen mangoes for this recipe?
Yes, you can use frozen mangoes. Just let them thaw a bit before blending for better consistency.
How long does mango ice cream last in the freezer?
Mango ice cream can last for up to two weeks in the freezer when stored in an airtight container.
Can I add other fruits to mango ice cream?
Absolutely! Adding fruits like strawberries or bananas can create a delicious mixed fruit ice cream.
Is this recipe suitable for vegans?
You can make it vegan by using coconut cream and a plant-based sweetener instead of sweetened condensed milk.
Conclusion
Mango ice cream is a delightful dessert that captures the essence of tropical flavors. With its creamy texture and refreshing taste, this recipe is a must-try for any ice cream lover. Easy to make and perfect for any occasion, it will surely be a hit with family and friends. Enjoy every scoop of this sweet, fruity treat!
Mango Ice Cream
Ingredients
- 2 ripe mangoes peeled and diced
- 1 cup heavy cream
- 1 cup sweetened condensed milk
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
Instructions
- Peel and dice the ripe mangoes.
- Add the diced mangoes to a blender.
- Pour in the heavy cream and blend until smooth.
- Add the sweetened condensed milk and vanilla extract to the blender.
- Blend again until all ingredients are well combined.
- Stir in the lemon juice.
- Transfer the mixture into a suitable container.
- Cover the container and place it in the freezer.
- Freeze for at least 4 hours or until firm.
- Let the ice cream sit at room temperature for a few minutes before serving.
Nutrition
