3 Ingredient Mango Ice Cream Recipes
3 INGREDIENT MANGO ICE CREAM
This easy Mango Ice Cream recipe couldn't be easier! All you need is 3 ingredients, a bowl and a blender. It's gluten free and perfect for summer! Learn how to make mango ice cream in a few simple steps.
Provided by Hina Gujral
Categories Dessert
Time 5h20m
Number Of Ingredients 3
Steps:
- To prepare mango puree, dice the pulp of fresh mango into chunks. Blend it to a smooth puree along with sugar without using any water. Or you can use cannned mango puree.
- Whip the cream using a hand mixer till soft peaks form. You can use a stand mixer as well for the purpose.
- Add mango puree in the whipped cream. Whisk using the hand blender or sptaula for 1 - 2 minutes or until well combined. Taste and if required add more sugar accordingly.
- Pour the ice cream into a freezer friendly container with a lid. Freeze for 5 - 6 hours or until set.
- Stand for 5 minutes to soften slightly, then scoop and serve!
Nutrition Facts : ServingSize 1 scoop, Calories 3 kcal, Carbohydrate 1 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Cholesterol 1 mg, Sodium 1 mg, Fiber 1 g, Sugar 1 g
MANGO ICE CREAM RECIPE {3 INGREDIENTS}
A homemade mango ice cream recipe that everyone will love! It's amazingly rich, creamy, full-on mango flavor and so much better than store-bought!
Provided by Kanan
Categories Dessert
Time 20m
Number Of Ingredients 4
Steps:
- Puree the mango and add the required amount of sugar as per the fruit's sweetness.
- Chill the bowl, whisk attachment and heavy whipping cream in the freezer for 10 minutes. Why? If everything is nice and chilled then cream gets whipped very quickly and also gets whipped to its maximum volume.
- Add ¼ cup of sugar to the cream. Start beating using a hand mixer or stand mixer with a whisk attachment.
- Beat it until you get a stiff peak. Make sure not to overbeat it otherwise you'll get a curdled texture.
- Add mango pulp and vanilla extract. Fold that into the whipped cream until everything is well combined.
- Pour into the shallow and wide container (e.g. loaf pan). Cover it with a plastic wrap that should be touching the ice cream batter surface to prevent the ice crystal formation on top. Freeze it until set and frozen (about 5-6 hours).
- Ready to eat? Remove the container from the freezer and let it sit for 5 minutes to soften slightly. Now scoop and serve.
Nutrition Facts : Calories 200 kcal, Carbohydrate 24 g, Protein 1.4 g, Fat 11.5 g, SaturatedFat 7 g, Cholesterol 41 mg, Sodium 12 mg, Fiber 1.5 g, Sugar 22.1 g, ServingSize 1 serving
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