Mango Ice Cream
Mangoes are often referred to as the “king of fruits” due to their rich flavor and vibrant color. These succulent fruits are synonymous with summer and are enjoyed as a fruit as well as in different kinds of desserts. If you are craving for a cold dessert, then what better way to enjoy mangoes than in an ice cream form. This recipe of Mango Ice Cream is very easy to make and does not need you to take it out and churn it once half frozen. It has a really creamy texture and a rich flavour of mangoes.
Whether enjoyed in a waffle cone, a cup, or as a delectable accompaniment to other desserts, mango ice cream is a universal favorite. The vibrant orange color and the rich aroma makes it visually appealing and incredibly tempting. The most difficult part while making this Mango Ice Cream is the time you have to wait for it to freeze and set. And once that’s done, I promise you won’t be satisfied with just one scoop and will keep going back for more!
The versatility of Mango Ice Cream allows for endless creative combinations. It can be enhanced with chunks of fresh mango, swirls of tangy mango puree, or even a sprinkle of toasted coconut for an exotic twist. It’s a dessert that caters to all palates, from those seeking a refreshing treat to those with a sweet tooth.
Mango Ice Cream
Course: DessertDifficulty: Easy4
servings15
minutes10
HoursA universal favourite – Mango Ice Cream!
Ingredients
Mango Pulp – 1.5 cups
Coconut Milk – 1 cup
Milk Powder – 1 cup
Finely Chopped Mango Pieces – ½ cup
Salt – a tiny pinch
Castor/Powdered Sugar – as per taste
Directions
- Into a bowl, add the mango pulp, coconut milk and milk powder and whisk well.
- To this, add the mango pieces and salt and mix well.
- If mango pulp and milk powder is sweet, then you may not need any further sugar.
- Else add sugar as needed and mix well.
- Transfer the mix to a dish and cover and freeze for 8-10 hours till well set.
- Scoop and serve.
