Mango Ice Cream is creamy and tastes better than a tub of store brought Ice cream. There is no artificial colour or flavour and you don't even need an Ice cream maker to make it.
Creamy and light, this no-churn mango ice cream is packed with real mango flavour. Made with mango puree, condensed milk, milk powder and cream, this ice cream is scoopable and a perfect summer treat.
I have been making Ice Cream at home since last year. There is no doubt that an Ice Cream machine gives the best result. But if you follow few tricks while making Ice Cream at home, I bet you won't get disappointed.
Why homemade Ice cream have Ice crystal?
The most common problem when you make Ice Cream at home is it turns out grainy and feels like just crushed ice in your mouth. This is because of water crystallization. The longer it takes to freeze the Ice Cream mixture, the more are the chances of bigger crystals.
The freezer section of the home refrigerator is not designed to freeze things quickly. So the slow freezing time is the cause behind bigger crystals in Ice Cream. Commercially Ice Creams are allowed to freeze rapidly, so the crystallization is very minimal. So when you come across recipes that are said to churn the mixture every one hour or so, that is because churning help breaking the bigger crystals and helps in getting the creamy texture
Homemade Mango Ice Cream
This mango ice cream is creamy and fluffy becuase of the following few reasons
- Less Water content + More fat = Creamy Ice cream. By cooking the mango puree we are not only intensifying the mango flavour but also reducing the water content of the puree.
- Using full-fat cream and condensed milk makes sure there is enough fat in the mixture.
- Milk powder acts as a stabilizer. Adds protein to the ice cream and also absorbs water. Milk powder also gives texture and chewiness.
- To make it light and fluffy, incorporate air into the cream by whipping it.
1. Ice cream are custard base. Either it asks for egg yolks or cornflour. Then different flavours are incorporated into the base. Egg yolks add richness to the custard, In turn, it gives the creamiest and smoothest Ice Cream. When you are making Ice Cream at home make sure it has enough fat content in it. Never replace full-fat milk or cream with its low-fat version.
2. While making Ice Cream make sure all your ingredients including the mixing bowl, Containers are freezing cold. When the Ice Cream mixture is freezing cold, it takes a comparatively lesser time to freeze( remember the quicker it freezes, the lesser the size of water crystal formed).
3. Use very ripe and sweet mango for a pronounced flavor.
4. If you want the color to be more like a store-bought one, then add a few drops of yellow food coloring.
You can also use canned mango puree.
More Homemade Ice Cream Recipes
Mango Ice Cream
- 2 cups Fresh mango puree (ref note 1)
- 1 can Sweetened Condensed milk 400gms
- 2 tablespoon Dry milk powder
- 1.5 cups Heavy whipping Cream
- Pour mango puree into a saucepan, add milk powder to it. Whisk until there are no lumps.
- Cook the above mixture on low heat until it reduces to ½ the quantity. At the end the puree should be reduced to 1 cup.
- Towards the end of the cooking, add condensed milk. Mix until it is well incorporated. Switch off the flame.
- Let the above mixture cool down to room temperature. Keep the mixture in an airtight container and let it chill in the refrigerator for at least 1 hour.
- Whip chilled heavy cream to soft peak.
- Gradually fold the chilled mango mixture in 2-3 batches. Slowly folding the mixture ensures the mixture remains airy and light.
- Pour the Ice cream mixture to a 9 inch loaf pan. Tap the tin a couple of types to release any air bubbles.
- Cover the surface with cling wrap or parchment paper. Cover with a lid or foil.
- Refrigirate overnight.
- Remove the cling wrap and let it stand for 5-6 minutes to soften a bit.
- Make sure the mango is very ripe and sweet. If it is not sweet enough add a couple of tablespoon of sugar to the mango puree while cooking it.