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.
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.
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: