This Mango ice-cream recipe is made up with very few ingredients like mango, milk, cream, milk powder and sugar. You can replace the milk powder and sugar with 1/2 cup of condensed milk then this recipe will be prepared with 3 ingredients only.
Finally, you can check out my other ice-cream recipes - Strawberry Ice-cream and Vanilla Ice-cream.
Other Dessert Recipes.
Instructions for how to make Mango Ice-cream:
- Firstly, in a large grinder jar/ blender jar take ¾ cup of chopped ripped mangoes.
- Add 1/2 cup of cold milk to it.
- Blend it to make a smooth puree.
- Further, add remaining 1/2 cup of milk and sugar to it.
- Add milk powder and fresh cream/ heavy cream to it.
- Blend it to a thick smooth milkshake consistency.
- Transfer the mixture into an air tight container.
- Cover the container with foil paper/ cling wrap.
- Then, close the lid tightly and freeze it for 8 hours/ overnight.
- After 8 hours, Mango Ice-cream is ready to serve.
1. Ingredients Preview.
2. Firstly, in a large grinder jar/ blender jar take ¾ cup of chopped ripped mangoes.
3. Add 1/2 cup of cold milk to it.
4. Blend it to make a smooth puree.
5. Further, add remaining 1/2 cup of milk and sugar to it.
6. Add milk powder and fresh cream/ heavy cream to it.
7. Blend it to a thick smooth milkshake consistency.
8. Transfer the mixture into an air tight container.
9. Cover the container with foil paper/ cling wrap.
10. Then, close the lid tightly and freeze it for 8 hours/ overnight.
11. After 8 hours, Mango Ice-cream is ready to serve.
12. Serve it in a serving bowl or enjoy it in a waffle cone.
Tips:
- Covering it with cling wrap/ aluminium foil paper avoids ice-cream from covering with ice crystals.
- Garnish it with chopped dry fruits or sprinklers.
AuthorNidhi kakkarIngredients
Directions
1. Ingredients Preview.
2. Firstly, in a large grinder jar/ blender jar take ¾ cup of chopped ripped mangoes.
3. Add 1/2 cup of cold milk to it.
4. Blend it to make a smooth puree.
5. Further, add remaining 1/2 cup of milk and sugar to it.
6. Add milk powder and fresh cream/ heavy cream to it.
7. Blend it to a thick smooth milkshake consistency.
8. Transfer the mixture into an air tight container.
9. Cover the container with foil paper/ cling wrap.
10. Then, close the lid tightly and freeze it for 8 hours/ overnight.
11. After 8 hours, Mango Ice-cream is ready to serve.
12. Serve it in a serving bowl or enjoy it in a waffle cone.
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