Mango ice cream rules the roost in summertime with mangoes available abundantly. This year due to Coronavirus, Indian varieties like Kesar and Alphonso mangoes are not easily available. Kent and Mexican varieties are available and are pretty delicious. I used Kent variety and the ice cream tasted mangolicious! This ice cream is summer in a scoop.
It is very simple to make this and barely takes 5-10 minutes and the rest is freezing time. Mango is a nutritious fruit which is high in fiber and low in calories. It is also rich in Vitamin A and C. Mango is a native fruit of India and it is rightly called the king of fruits.
Let’s make some ice cream now!
Servings
8-10 servings
Prep Time
5-10 minutes
Cook Time
No cooking
Total Time
8 hours and 10 minutes
- 1 cup heavy cream
- ½ can or about 7 oz condensed milk
- 1 cup mango puree
- Pinch of salt
- Fresh diced mangoes to serve
Step 1
In a bowl add heavy cream and whip until soft peaks form. This will take about 3-5 minutes.
Step 2
Add mango puree, condensed milk and salt. Fold in gently until everything is well incorporated.
Step 3
Pour into a glass or metal container and freeze for 6-8 hours. To serve scoop ice cream and top with fresh diced mangoes.
Notes:
If you don’t have access to fresh mangoes you can use canned mangoes.
The famous proverb "you are what you eat” as quoted by the French author Anthelme Brillat-Savarin is very true. Food nourishes you from the inside out. Good health is of utmost importance to me. Vegetarianism and Veganism are gaining immense popularity these days. Natural, organic, healthy and homemade is my mantra.
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