Mango Mint Ice Cream Recipe 465

MANGO ICE CREAM RECIPE (2 EASY VARIATIONS)

Steps:

• Rinse and then wipe dry 3 medium sized alphonso mangoes. Then chop the mangoes.
• Add the chopped mangoes in a blender jar or a bullet mixer.
• Also add 1 can of sweetened condensed milk (400 grams).
• Blend until smooth and set aside.
• In another large bowl take the cold or chilled whipping cream.
• With a electric beater begin to whip the cream.
• Make sure that the cream is chilled. In fact you can even keep the bowl in the refrigerator for a few hours.
• Whip till you get stiff peaks on medium-high to high speed. Do not overdo as the cream can curdle.
• Then add the mango+condensed milk mixture. You can even add ½ teaspoon vanilla extract at this step.
• On the lowest speed, using the electric blender, whip and mix gently until everything is combined well and the mixture is even. Do not over do this step of mixing.
• Check for the taste and if you find the ice cream too sweet for your taste-buds, drizzle 2 to 3 tablespoons milk. Whip and mix once more.
• Level with a spatula.
• Cover the bowl with a tight lid or seal tightly with aluminium foil or cling wrap.
• Freeze for 6 to 7 hours or overnight.
• For a more softer texture, after the ice cream is half set, you can remove it from the bowl and then whip again.
• Before serving, keep the ice cream bowl at room temperature for some minutes so that it is easy to scoop.
• With an ice cream scoop, remove the ice cream.
• Serve the one bowl 3 ingredient mango ice cream in bowls or cups.
• Rinse, peel and chop the mangoes.
• Blend the mangoes, vanilla extract and sugar to a smooth pulp.
• If you like you can add jaggery or honey in place of sugar.
• In a bowl, whip the cream until soft peaks are formed.
• Add the prepared mango pulp.
• Fold or mix gently. Do not mix heavily or vigorously as this would lead to the mixture falling flat and loosing its volume resulting in a dense ice cream.
• Check the sweetness and add more sugar if needed.
• Pour the ice cream mixture in a freezer proof container or box. Make the top layer smooth and even with a spatula. Cover the container tightly with a lid.
• Keep the ice cream container in the freezer for 3 to 4 hours or until it is half-set or half-frozen.
• When the ice cream is half frozen remove from the freezer. Transfer the ice cream from the container to a blender jar or in a bowl.
• Whip again for two to three minutes on medium speed.
• Pour the ice cream contents again in the container with lid. Freeze for 7 to 8 hours or overnight until set.
• Remove the frozen mango ice cream. Wait for 5 to 6 minutes so that it easier to scoop through the ice cream. Scoop and serve.
• Plain and simple: You can enjoy both the mango ice creams as it is without any additional toppings.
• Sweet syrupy toppings: Add toppings of honey, maple syrup, chocolate sauce or caramel sauce.
• Nuts and berries: To add some crunch or chewiness, add chopped nuts, tutti frutti, candied fruits or dried berries. To bring in some freshness, garnish with a few mint leaves.
• Seasonal fruits: Fresh fruit garnishes like cherries, strawberries, blueberries add in lovely colors and enhances the taste as well. A topping of mango cubes also tastes great.
• Chocolate: Enjoy the ice cream with toppings of chocolate shavings, chocolate syrup or chocolate sauce.
• Make desserts: You can make desserts like trifle, falooda or floats. Chilled custard or a vegetarian jelly are good pairings. Similar to vanilla ice cream, mango ice cream also pairs nicely with a brownie or molten cake.
• Place leftover ice cream in a covered box or container and keep it frozen in your freezer. You could also make ahead and freeze for about two months.

HOMEMADE MANGO ICE 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 AND MINT MARINADE

Steps:

• In a blender, pulse together all ingredients. Puree mixture for 30 seconds. Pour into a plastic zip-lock bag, add shrimp and marinate for 1 hour in the refrigerator.

MANGO MINT ICE CREAM RECIPE - (4.6/5)

Steps:

• 1. Peel mangoes and dice all the meat discarding seeds. Add the meat to a blender and puree. 2. In a sauce pan, add milk, sugar, and mint. Heat to dissolve sugar. Do not boil. 3. Strain sugar milk mixture through a fine sieve. Add cream to mango. Mix well and strain through sieve. 4. Mix well and chill 5. Churn in ice cream maker for 35 minutes according to mfg directed use. 6. Transfer to chilled glass container and freeze for minimum 2 hours. 7. Serve with lotus flower cookies.

MINT ICE CREAM

Steps:

• Special Equipment: Mix It In Soft-Serve Ice Cream Maker
• Place milk and sugar in a medium bowl. Use a hand mixer on low speed for about 1 to 2 minutes or a whisk to mix until the sugar is dissolved. Stir in the heavy cream and mint extract. Add food coloring in drops to reach desired color. If not freezing immediately, cover and refrigerate until ready to use.
• Turn on ice cream maker and pour in ingredients. Allow to mix and freeze until desired serving consistency is reached. Begin checking consistency after 12 to 15 minutes of freezing. If ice cream is not thick enough, pour back into the freezer bowl and continue mixing/freezing until desired consistency is reached, checking every few minutes.

MANGO, MINT AND LEMON ICE CREAM

Steps:

• Separate eggs. Add egg whites and sugar to a metal bowl. (Save yolks for another use.)
• Pour water in a pot to about 1 inch deep to create a water bath. Place the metal bowl over the pot; it should not touch the water.
• With a whisk, beat egg whites and sugar over medium heat until stiff and glossy. Remove the bowl from the water bath.
• Divide the egg whites into 3 portions.
• Peel and halve mango and remove the pit. Reserve half of the mango and finely chop the other half. Puree chopped mango with an immersion blender and fold in 1 portion of egg whites.
• In another bowl, mix buttermilk and sour cream until smooth. Fold in the remaining 2 portions of egg whites. Divide the mixture into 2 portions.
• Rinse lemon with hot water, dry with paper towels and zest few strips of lemon peel from half. Set aside. Grate remaining half of lemon.
• Cut lemon in half and squeeze. Mix 1 teaspoon of lemon juice and lemon zest with 1 portion of the egg white and sour cream mixture.
• Rinse mint, shake dry, and pick off the leaves. Set some aside and finely chop the rest. Mix mint with 2-3 drops of mint oil or extract. Add to the remaining portion of the egg white and sour cream mixture.
• Cover all 3 mixtures with plastic wrap or aluminum foil and freeze for about 2 hours, mixing about every 30 minutes with the immersion blender.
• When ready to serve, cut the reserved mango into wedges.
• Thaw ice cream briefly. Shape ice cream with a small ice cream scoop and distribute flavors in 4 glasses or bowls.
• Garnish with mango slices, mint leaves and strips of lemon peel. Serve immediately.

MINT ICE CREAM

Steps:

• Blend mint, milk, sugar, vanilla, and salt together on high speed until the mint leaf bits are tiny, about 1 minute. Add heavy cream and blend until uniform, about 15 seconds.
• Pour mixture into an ice cream maker and freeze according to manufacturer's instructions, about 20 minutes, adding chocolate chips during the last 5 minutes. Transfer to an airtight container and freeze until firm, about 4 hours.

STRAWBERRY-MANGO ICE CREAM WITH FRESH SPEARMINT

Steps:

• Pour half-and-half into a medium saucepan and place over medium heat. Add sugar and stir until dissolved. Continue to heat until half-and-half is hot, but do not let it come to a boil.
• Whisk egg yolks in a small bowl until pale yellow.
• Slowly add about 1 cup of the half-and-half mixture to the egg yolks, whisking constantly. Repeat with another cup. Pour the egg yolk mixture into the saucepan with the remaining half-and-half mixture and cook over medium heat until the mixture thickens and coats the back of a spoon. Do not let the mixture boil.
• Remove from heat and stir in spearmint and coconut extract. Pour mixture into a bowl with a pour spout and let cool for 30 minutes. Refrigerate, 8 hours to overnight.
• Pour 1/2 of the mixture into an ice cream maker and churn to the consistency of soft-serve. Add strawberry puree. Continue to churn until ice cream has thickened. Transfer ice cream to a bowl and clean out the ice cream maker with a rubber spatula. Place strawberry ice cream in the freezer.
• Pour the remaining ice cream base into the ice cream maker and churn to the consistency of soft-serve. Add mango puree. Continue to churn until the ice cream has thickened.
• Remove strawberry ice cream from the freezer. Place a large scoop of strawberry ice cream in a 9-inch loaf pan using 2 large spoons. Top with a large scoop of mango ice cream. Fill up the loaf pan, continuing to alternate flavors. Cover with plastic wrap and place into the freezer for a minimum of 4 hours.