Okay! have you ever glanced through the ingredients list of a store-bought ice cream packet, especially fruit based ice creams?? well...I have ...and was surprised to find the fruit listed in a small percentage. And that is where homemade mango ice creams comes in, it has more fresh mango content, its creamy, rich, and easy to make....most importantly, minus all the additives and preservatives and artificial color.
The best thing about this ice cream is that I did not whisk or cream it in-between freezing, like I did for this fresh mango ice cream (which I made with Alphonso mangoes).....here, I just blended in the mixer, poured into the container.....and allowed it to freeze overnight....or should I say, forgot about it completely.....until scooping time.
So, lets make the 4-ingredient-easy-mango-ice cream!
I have a confession to make about the step-by-step pictures, its is horrendous!! why?? because this ice cream happened at midnight and when mango mood set in for me.....my camera battery was down...so the step-by-step pictures are blurry because of that....so please excuse me on that...bloggers this is a lesson....keep your cameras charged all the time....you do not know when it is required!! well, I learned the lesson with this mango ice cream.
Anyways, I hope my pictures do justice to this wonderful creamy and luscious mango ice cream.....though clicking ice creams in 38 degree C is the hardest part with my point and shoot camera!
Author: Nisa Homey
Preparation time: 2 minutes.
Freezing time: Overnight, preferably.
Ingredients:
Mangoes: 2 large, weighed about 1 kg and 300 gms.
Condensed Milk: 1 tin.
Amul Fresh Cream: 1 packet (25 % fat), 200 gm.
Milk: 1 cup.
Method:
Here are the stars.
Peel and chop the mangoes and put into the blender/mixer jar.
Run the blender for 40 to 50 seconds, so that it will be pureed nicely.
Add in the one cup milk.
Add in the cream (it's 25% fat) if you have full fat cream, use it!
The blender is almost full, so when the blender is running...keep a hand on the lid...otherwise...you might end up in a kitchen mess.
Blend it for a minute....the result is creamy mango goodness....yum!
I transferred into two containers which hold 1 liter ice cream, it is best to fill to the top and cover
I freezed overnight, and I did not whip it up....once it started to set in as I usually do with my ice creams. I just popped into the freezer and forgot about it until, I scooped out from the half filled container for Nidhi...and got a hug from her :)
PS: I have not used sugar in this recipe, the reason is that the mangoes were very sweet, and a whole tin of condensed milk has enough sweetness....but if you feel, you need more sweetness, you can add in about 1/4 to 1/2 cup or according to your taste.....but for us this was perfect!
Enjoy Summer With Mangoes and Ice creams!
Update: Keep at room temperature for 3-5 minutes before serving, so that the ice cream will soften a bit, if you prefer or have the time, you can whisk it every 2 hours while it is freezing.
Other Mango Recipes:
Ice cream looks so delicious and tempting, just yum!
ReplyDeleteYummmyyyy,so tempting it is,just perfect
ReplyDeleteBook marking...It will be the first item im goona try with ripe mango in this season
ReplyDeleteHi nisa,thanks for t simple and yummy recipe.
ReplyDeleteI love the color! I guess we are all in ice cream mood!
ReplyDeletewonderful clicks and loved the vibrant color.
ReplyDeleteReally creamy and beautiful!
ReplyDeletebeautiful yummy recipe!!
ReplyDeletenisa, have u used boiled milk?
ReplyDeleteYes, boiled and cooled milk....hope this helps :)
DeleteA delicious and fresh dessert. Blessings, Catherine
ReplyDeleteThis comment has been removed by the author.
ReplyDeleteThis is such an EASY recipe I will definitely try it. Thanks so much for sharing. Pinned/shared.
ReplyDeleteJoanne//WineLadyCooks
Wow, slurp slurp, just too tempting. Nice clicks too.
ReplyDeleteso so tempting... yum...
ReplyDeleteWow.. with summer coming in here, love to have yummy and easy mango recipes at hand. this is perfect.. my mouth is watering!!!
ReplyDeleteHi Tahtemeem, thanks for sto pping by and hope you will try this recipe!
Deletechechi used to make mnago icecream following your skinny vanilla ice cream. so just logged on to refer the recipe. eventhough the recipe has become by heart now. ( have made it n number of times now). so going to make this once after reaching home
ReplyDeleterich colour. which mangoes have you used here? wow a hug from our little ones is the greatest reward
ReplyDeleteMitha, its a local variety...alphonso mango would be perfect....which will definitely give a rich color too...do let me know how this turned out :)
Deleteas soon as I rchd home washed my hands and made it.now getting set in the fridge. . shall update you more today evening,
ReplyDeleteis it ok if i omit the cream part?
ReplyDeleteIts not okay!! you need cream!!
Deletechechi this one tunred hard . whether I can make it soft if i blend every two hours and set again
ReplyDeleteMitha, just keep it outside for a few minutes before serving....it will soften ....I will update this...Oh! yes, you can whisk it every 2 hours or so....
DeleteReally simple to make it.. thanks for sharing this..
ReplyDeleteThis ice cream looks irresistible Nisa!!! I want to grab a spoon and dive in!
ReplyDeleteQty of cream is not mentioned here,
ReplyDeleteNisa
Its one packet of cream; 200 gm
DeleteDelicioso Ice Cream Nisa
ReplyDeleteI shall try it tonight at home as my kids are so fond of flavored ice creams!! Thanks Nisa.
ReplyDeletemango ice cream are an all time favorite. your version looks pretty and yummy too.
ReplyDeleteI made this ice cream, turned out really yum! Thanks for sharing.
ReplyDeleteI made this icecream with homemade condensed milk and it was delicious.Thanks for sharing
ReplyDeleteHi Nisa, can you please mention the quantity of condensed milk that needs to be used for mango icecream as there are various measurement tins available in the store.
ReplyDeleteIt is 400 gm Nett! just click on the picture for an enlarged image and you can see the print on the container.....hope this helps.
DeleteHi Nisa,
ReplyDeletewill whisking help to soften the ice cream? if so, how do we whisk them, using fork or in the blender?
I've tried ur mango squash... It turned out well... I love your recipes specially because they r simple, delicious and free of artificial ingredients... Thanks a lot Nisa... Keep it up..
Hi Indu, thanks for trying out my recipes and so glad that you are enjoying them....about your query, yes whisking them will soften them more, though for this particular ice cream I did not....you can whisk with a fork as it is more easier and easy to clean....do check out this icecream for step by step tutorial on whisking with fork http://www.nisahomey.com/2013/03/homemade-skinny-vanilla-bean-ice.html....hope this helps!
DeleteWow..u r amazingly sweet like u r ice cream
ReplyDeleteHi Maam, I tried your recipe last evening! Its turned out just about fine except the following minor hiccups:
ReplyDelete1) Id dunked in the whole tin of condensed milk. As I suspected, the icecream has turned out a lil too sweet. How can I avoid that next time?
2) The icecream didn't turn out too creamy. Its got more of that flaky ice texture to it. I used cream with 25% fat. Should I rather go for full cream next time?
3) I put it in the freezer last evening around 6 pm. It still hasnt frozen properly! What could be the reason?
Im sort of practicing so I can get it right in time for a friend's birthday who loves mango icecream. So I hope you respond soon!
Sonakshi
Hi Sonakshi, the sweetness depend on the type of mangoes too; next time reduce the condensed milk a little. If you have full cream use it; make sure you whip it up and fold it at the end. To remove the ice crystals, once the ice cream has started to set; just take it out and whisk it with a fork or you can even put it in a blender and blend (though I prefer the former) and then put it back....do this 2 to 3 times....also, when you fill in the container make sure it fills up to the top so that the cover touches the ice cream when closed...so, there wont be a chance for the ice crystals to form at all. About freezing; try freezing overnight. Hope I cleared your doubts; still if there is anything more, feel free to ask me....thanks for stopping by :)
DeleteThank you so very much for the quick response! Your suggestions are very helpful....but can you tell me how much should I reduce the quantity of condensed milk? Infact what is the role of condensed milk at all? And if im using full cream available at home then how many tablespoons should I use! I hope im not bothering you but im really a novice in the kitchen!!
ReplyDeleteTry adding just half of the can; and if you feel you need more; you can always add in when you are whisking it or blending it once it starts to set. This helps in the creaminess of the ice cream; but if you want to avoid condensed milk; there is another mango ice cream which is very popular which has milk powder and not condensed milk....I have updated with a link to that recipe...I would suggest not adding full cream which you get from milk (homemade cream) it gives a rather subtle flavor which is not suitable, use store-bought fresh cream full fat or low fat....hope this helps...and I am more than happy to help you anytime....I too was a novice cook once and it gives me so much joy when I can make someone like you happy with my recipes.
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