Mango Ice Cream Recipes

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3 INGREDIENT MANGO ICE CREAM



3 Ingredient Mango Ice Cream image

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

200 gram heavy cream or whipping cream
4 Cup ripe mango puree
1/2 Cup granulated white sugar

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

HOMEMADE MANGO ICE CREAM RECIPE



Homemade Mango Ice Cream Recipe image

{Video below} A magic way to make a creamy scoopable ice cream without an ice cream maker! It's truly creamy and scoopable like ice cream you buy in tubs. Store bought is simply no comparison because you just cannot buy a real mango flavoured ice cream at the shops. It just doesn't exist! Note: I wasn't able to make this with an extremely intense mango flavour because the more mango that is added, the less creamy it gets. So getting the best mango flavour into the ice cream is dependent on using juicy ripe mangoes with good mango flavour! See Note 1. Also see notes for how to make this with other flavours. :)

Provided by Nagi | RecipeTin Eats

Categories     Dessert

Time 25m

Number Of Ingredients 4

2 large mangoes (, ripe and juicy - to make 2 cups puree (Note 1))
395 g / 14 oz sweetened condensed milk ((1 can))
2 cups thickened cream / heavy cream / whipping cream (, cold)
1/8 tsp yellow liquid food colouring ((optional) (Note 5))

Steps:

  • Dice the flesh of the mango (see video for how I do it). Puree using a blender, food processor or stick blender then measure out 2 cups of mango puree (about 2 1/4 cups of diced mango).
  • Pour puree into a non stick skillet over medium low heat. Cook, stirring constantly, for 8 - 10 minutes or until it reduces by half. The test is when you can drag a wooden spoon across the skillet and the path remains there for a second (see video). Or measure out the puree to ensure it's reduced to at least 1 cup - less is even better!
  • Cool puree.

Nutrition Facts : ServingSize 139 g, Calories 417 kcal

MANGO ICE CREAM RECIPE {3 INGREDIENTS}



Mango Ice Cream Recipe {3 Ingredients} image

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

1 ¾ cups Mango pulp or puree ((puree from about 3 mangoes))
1 ½ cups Heavy whipping cream
¼ cup Sugar (1/4 cup of sugar is perfect to sweeten the cream + more as required as per your mangoes' sweetness)
1 tablespoon Pure vanilla extract

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

BEST EVER MANGO ICE CREAM (WITH ICE CREAM MAKER)



Best Ever Mango Ice Cream (with Ice Cream Maker) image

Homemade mango ice cream is the best ever creamy frozen dessert. This tasty recipe takes a wonderful vanilla ice cream base and adds luscious fresh mango for the easiest mango ice cream.

Provided by Angela

Categories     Dessert

Time 4h15m

Number Of Ingredients 5

1.5 C fresh mango (cut into chunks)
3/4 C granulated sugar (divided)
2 C heavy cream
1 C whole milk
1 tsp vanilla extract

Steps:

  • Ensure your ice cream maker will be ready to freeze the mixture in about an hour. This usually means the insert should be in the freezer the night before.
  • Peel and cut up the mangos into large chunks. Add to a blender or a Ninja capsule and add 1/4 cup of the sugar. Blend until it is a smooth puree.
  • In a medium bowl, use a hand mixer to beat cream, milk, remaining 1/2 C sugar, & vanilla and beat until combined. Next, add the pureed mango mixture and beat using the hand mixer until combined and smooth.
  • Place the bowl in the freezer for 30 minutes so the mango mixture is very cold before it goes into the ice cream insert.
  • Get your ice cream machine ready and slowly pour the chilled mango mixture into the cold insert. Let your ice cream maker do all the work.
  • Run the ice cream maker for about 15 minutes or until it is ready. It should be the consistency of soft-serve ice cream and look similar to the photo above.
  • Scoop out the fresh mango ice cream and place it into a freezer-safe container. You will need to freeze this for about 3-5 hours. It will then be ready to serve after it chills for hours.
  • When it reaches the firmness you desire, scoop it into bowls or onto ice cream cones. ENJOY!
  • If this mango ice cream does not get consumed all on the first day, it can be stored in the freezer for up to a week. Store in an air-tight container in your freezer. Remove the ice cream about 5 minutes before you want to eat it as homemade ice cream tends to be more solid and dense once frozen all the way through.

HOMEMADE MANGO ICE CREAM



Homemade Mango Ice Cream image

You can purée mangoes, as shown in the first step below, and freeze the purée to make drinks, pies, and ice cream all year long.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes 1 quart

Number Of Ingredients 7

2 large ripe mangoes, peeled and cubed (about 1 1/2 cups)
3 tablespoons freshly squeezed lemon juice
1/3 cup plus 2 tablespoons sugar
1 egg
2 egg yolks
1/2 cup milk
1 cup heavy cream

Steps:

  • Combine the mangoes, lemon juice, and 2 tablespoons sugar in a nonreactive bowl; let sit for 2 hours. Puree in a food processor; strain to remove any fibers.
  • Using a mixer at high speed, beat egg and egg yolks until light and fluffy. Gradually add the remaining sugar, then lower the speed and add the milk, cream, and mango puree until well mixed. Chill, then pour into an ice-cream maker; freeze according to manufacturer's instructions.

MANGO ICE CREAM



Mango Ice Cream image

For a deliciously fruity treat on a hot summer day, try this delicious ice cream. Mango is a wonderful tropical fruit which everyone should try!-Gabrielle Berryer, Homestead, Florida

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 1 quart.

Number Of Ingredients 7

3 to 4 medium mangoes, peeled
1 tablespoon lime juice
1 envelope unflavored gelatin
4-1/2 teaspoons cold water
1 can (5 ounces) evaporated milk
2/3 cup sweetened condensed milk
Dash salt

Steps:

  • Cut mangoes into chunks; puree in a food processor. Strain and discard fibers. Place 2 cups puree in a small bowl; add lime juice (refrigerate any remaining puree for another use)., In a small microwave-safe bowl, sprinkle gelatin over cold water; let stand for 1 minute. Microwave on high for 20 seconds; stir. Let stand until gelatin is completely dissolved., Gradually add puree to gelatin mixture. In a large bowl, combine evaporated milk and condensed milk; stir in mango mixture and salt. Refrigerate for several hours or overnight., Fill cylinder of ice cream freezer two-thirds full; freeze according to manufacturer's directions. Transfer to a freezer container; freeze for 2-4 hours. Remove from the freezer 15-20 minutes before serving.

Nutrition Facts : Calories 167 calories, Fat 4g fat (2g saturated fat), Cholesterol 14mg cholesterol, Sodium 71mg sodium, Carbohydrate 31g carbohydrate (29g sugars, Fiber 2g fiber), Protein 4g protein.

THE CAPTAIN'S MANGO ICE CREAM



The Captain's Mango Ice Cream image

Tired of the same old daily routine and in need of a mental escape? Whip up some of this simple adult ice cream, crawl into a hammock, close your eyes, and you just might feel like you are somewhere in the Caribbean. Okay, maybe not, but it's worth a shot and the ice cream is delicious. The hardest part is the wait. Argh, matey! Garnish with additional cubed mango or other fruit of your choice, if desired. Hmmm...we only have one kind here. I used Kensington Pride mangos (green skin). They are about the size of a large pear.

Provided by Soup Loving Nicole

Categories     Desserts     Frozen Dessert Recipes     100+ Ice Cream Recipes

Time 12h30m

Yield 8

Number Of Ingredients 6

4 mangoes, peeled and cubed
2 cups heavy whipping cream
¾ cup packed dark brown sugar
¼ cup light corn syrup
4 tablespoons spiced rum
½ teaspoon kosher salt

Steps:

  • Combine mangoes, cream, brown sugar, and corn syrup in a blender or food processor. Blend on high for 30 seconds.
  • Transfer to an airtight container. Stir in spiced rum and salt. Refrigerate, 8 hours to overnight.
  • Pour mixture into an ice cream maker and freeze according to manufacturer's instructions, about 20 minutes. Transfer to an airtight container and freeze until firm, about 4 hours.

Nutrition Facts : Calories 378.6 calories, Carbohydrate 42.5 g, Cholesterol 81.5 mg, Fat 22.2 g, Fiber 1.3 g, Protein 1.6 g, SaturatedFat 13.8 g, Sodium 156.3 mg, Sugar 33.9 g

QUICK MANGO ICE CREAM



Quick Mango Ice Cream image

Cool and refreshing. Ready in less than 5 minutes and you don't need an ice cream maker. Plus you can make a mango smoothie with this same recipe! And it's 'skinny'.

Provided by Yoly

Categories     Desserts     Frozen Dessert Recipes     100+ Ice Cream Recipes

Time 5m

Yield 1

Number Of Ingredients 4

2 cups frozen mango chunks
½ cup unsweetened almond milk
2 packets stevia sugar substitute (such as Truvia®)
1 teaspoon vanilla extract

Steps:

  • Combine frozen mangoes, almond milk, sweetener, and vanilla extract in a high-capacity blender, such as a Vitamix®. Blend until mixture has the consistency of ice cream, 45 to 60 seconds.

Nutrition Facts : Calories 261 calories, Carbohydrate 62.8 g, Fat 2.2 g, Fiber 6.5 g, Protein 2.2 g, SaturatedFat 0.2 g, Sodium 86.9 mg, Sugar 53.1 g

MANGO ICE CREAM



Mango Ice Cream image

This mango ice cream is made with pure mango pulp (preferably Alphonso mango pulp available in 1KG cans from shops stocking Indian imports). It's rich and smooth and just yummy. The sugar is minimal and can be replaced with a sweetener like Splenda or Equal. Please use half a can of Carnation evaporated milk, one can of condensed milk and one of Nestles pure cream. I kept getting the red x's each time so had to use the gram units!

Provided by casamain

Categories     Frozen Desserts

Time 45m

Yield 30 30, 30 serving(s)

Number Of Ingredients 5

1 kg mango pulp or 1 kg pulp from fresh mango
397 g sweetened condensed milk
170 g nestles pure cream or 170 g double cream
200 g Carnation Evaporated Milk
2 tablespoons Equal sugar substitute (sugar substitute) or 2 tablespoons Splenda granular (sugar substitute)

Steps:

  • Use a large capacity food processor. Empty the mango pulp and using pulse action mode, blend the pulp till smooth. Slowly add the sugar or substitute and blend. Add the full can of condensed milk, the evaporated milk and finally the pure cream. Use the pulse motion only.
  • Once all the ingredients are well blended check the taste. It should be just as you want it--thick, creamy and sweet, but not too sweet. If you find it too sweet, add more cream or evaporated milk.
  • Have 2 or 3 Tupperware containers ready (with airtight lids).
  • Pour the mix and seal each Tupperware with Saran wrap and then use the cover.
  • Deep freeze till set--will take more than 3 hours.
  • Get container out 10 minutes before serving.

Nutrition Facts : Calories 87.4, Fat 2.8, SaturatedFat 1.7, Cholesterol 10.2, Sodium 26.8, Carbohydrate 14.6, Fiber 0.6, Sugar 13, Protein 1.8

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