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–+ servings

EASY MANGO ICECREAM RECIPE

An Easy No Churn No Machine Homemade Mango Ice cream infused with thai basil and coconut cream
Author -Shrilatha
Print Pin Recipe
Servings 10 people
Course Dessert, Frozen desserts
Cuisine American
Prep Time 15 minutes
Total Time 6 hours

Equipment you will need

Saucepan
electric beater
Large Bowl
spatula
Air tight Container
parchment sheet

Ingredients
 
 

  • 500 ml Heavy Cream (whipping cream full fat cream)
  • 200 grams condensed milk (sweetened generally one small can )
  • 300 ml mango (pulp)
  • 300 grams mango (chopped into small chunks )

OPTIONAL FLAVOUR INFUSION (completely optional)

  • 60 ml coconut cream (full fat about 30% plus )
  • 5 leaves thail basil (fresh )

Instructions
 

  • Measure your ingredients first.
  • Make mango pulp. Remove flesh from the mango, grind to a smooth paste. Set aside
  • Chop mango into bite sized pieces. set aside.
  • OPTIONAL STEP - IF YOU WANT COCONUT CREAM AND THAI BASIL - ELSE SKIP
    Heat the coconut cream on low heat until hot. Remove from the stove, add the basil leaves.. Set aside until it reaches room temperature1 . This will bring in flavour to the coconut cream
  • Using an electric beater or a stand mixer, beat chilled2 heavy cream to soft peaks at medium speed.. Add condensed milk to it. and whip until combined.
  • Then add mango pulp and whisk on low speed.
  • OPTIONAL STEP - ONLY IF YOU ARE USING COCONUT CREAM AND THAI BASIL
    Add basil infused coconut cream. on low speed, mix until well blended.
  • To this add the chopped mango chunks. Fold using a spatula
  • Transfer to an airtight container and put a piece of parchment sheet3.
  • Freeze for a minimum of 6 hours. place it in the center of the freezer
  • Serve and Enjoy

Notes

 OPTIONAL FLAVOUR INFUSION - this you will do only if you want to include coconut cream and thai basil. 
 1. You can make this infusion a little earlier before you plan to make the icecream. or even a day before, and keep it in the refrigerator. 
2. You need to chill the cream before beating. - In a humid temeperature you will chill the bowl, beater before beginning to beat the cream. 
3.Placing a parchment sheet on the icecream mixture, avoids the formation of ice crystals on the surface and maintains the texture 
 
https://bakewithsweetspot.com/easy-mango-ice-cream/

Nutrition

Serving: 150 gramsCalories: 293 kcalCarbohydrates: 22 gProtein: 3 gFat: 23 gSaturated Fat: 15 gFiber: 1 gSugar: 19 gIron: 1 mg
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