A 4 ingredient eggless mango ice cream using an ice cream maker
They say, a picture is worth a thousand words, this one doesn’t do any justice or help me tell you how delicious this ice cream turned out!!!! Do not let this picture deter you from trying this amazing mango ice cream recipe. This was our maiden attempt at making ice cream at home and trying to take a very professional looking, drool worthy photograph of it. We did succeed in our primary mission for sure…LOL !
Mango, the King of Fruits…..so many varieties, eat it raw or ripe, make a pickle (Indian spiced pickle) or even a simple mango rice! Puree a ripe one to make Aamras(Luchi), ice cream, lassi…the possibilities endless; our taste buds forever grateful 🧡! Using mangoes ripe or raw in our native cuisine is very common. Mango ice cream is a very popular flavor back home. Also, Indian ice creams most of the time do not have eggs in it. It is not as creamy as the ones we eat here but it definitely has a unique texture and flavor profile to it. This mango ice cream, in texture, is somewhere in between a soft serve and a store bought ice cream.
But believe me , it is absolutely delicious and delightful !! This household loves ice creams and sorbets and it was a hit here !
For this recipe we used the Manila mangoes, they are sweet and native to Philippine and very popular in the United States. The kids like this one the best because it is not very fibrous (fibers get stuck to their braces they say!). We have used an ice cream maker here only because we bought one years ago and always wanted to open and use it one day. That day arrived upon us finally ! Phew !
- Use a very ripe mango of your choice, just make sure it is not a very fibrous one.
- This recipe requires an ice cream maker. But, a search on the web does offer many alternative recipes if you do not want to use an ice cream maker. I want to try one too, will update if I do:).
- Cooking down the puréed mango is a must if you want a smooth texture and no ice crystals in your ice cream. Evaporate as much water from the fruit as possible.
- Do not forget to throw the freezer bowl of the ice cream maker in the freezer 12-24 hours prior to making this recipe. Longer it sits in the freezer,better it is.
- It is also important to warm the milk, cream and sugar mixture so that the sugar dissolves completely and then chill it in the fridge for a couple of hours. The milk protein relaxes and you get a great creamy ice cream.
- Texture will be somewhere between the soft serve and a store bought ice cream.
- We did not add food coloring, but you can if you want a bolder yellow tone.
- DO NOT LET THIS LIST SCARE YOU ! If we can do it, SO CAN YOU 🙂 !
- Skip the mango purées, add vanilla extract for a basic vanilla ice cream.
- Purée strawberries ,peaches, etc to make different flavors of ice cream.
Prep time : 30 minutes Chill time : 2-3 Hours Churn time ; 20-25 minutes
Freeze time : 8-12 hours
Heavy Cream – 2 cups
Whole milk – 1 cup
Sugar – 3/4 cup + 2 Tablespoons
salt – 1/8th teaspoon
Ripe Mangoes -2- puréed
How to – STAGE 1:
- Purée the ripe mangoes in a blender to a smooth consistency. Add the purée in a saucepan, the 2 tablespoon sugar, only if the mangoes are not sweet enough. Skip the sugar if you think the sweetness of the purée is just right for you.
- Let the puree cook on medium heat for 10-15 minutes. Keep stirring the pan every 30 seconds since the purée tends to splatter. Cook until it has reduced to half the amount that you put in.
- Transfer to a bowl, let it come to room temperature before you put it in the refrigerator for it to chill.
- Rinse out the same saucepan and add the heavy cream,whole milk and sugar and let it simmer until the sugar dissolves. Let it come to room temperature and then chill it in the refrigerator for at least 2 hours.
Stage 2 :
- 2-3 hours later, when the mango puree and the cream-milk mixture has chilled enough, remove them from the refrigerator and mix them in a large, easy to pour mixing bowl or measuring cup.
- Pull out the freezer bowl of the ice cream maker, set it up as per the instructions on the manual and hit the start button.
- Slowly start pouring in the mango cream mix through the opening on the lid.
- Let it run for 2- -25 minutes. By then you should start to see a very thick and creamy, slightly grainy looking ice cream. It not fully done yet. I know !
- Turn off ice cream maker, remove the ice cream into a glass container with lid. Cover the top with plastic wrap, close the container and freeze for at least 8 hours.
- After 8 hours, remove from freezer and check if it is frozen all the way through.
- Scoop them out into bowls and enjoy the creamy goodness !!
We really hope you try this and enjoy it as much as we did ! Thank you for stopping by !