This holiday, indulge your taste buds with this luscious, creamy mango treat!
Imagine you’re at home on a hot sunny day and you suddenly crave for some ice cream. Well, the most reasonable thing to do is go outside and buy some or ring up a local food delivery service, which is much more common nowadays.
But what if you’re feeling particularly creative and enthusiastic about whipping up some ice cream on your own at home with some of the simplest ingredients? You’re wondering now if that’s possible, aren’t you? I’d say, quit looking; here’s the recipe you’re going to need! 😉
Last night was full of surprises; my sweet, loving granny sent some mango jam unexpectedly for me along with some spicy mango pickle and chocolates, all for her little pet (ME!) 😉 Some of you who know me may giggle at the mention of ‘little’. I know, I know, I’ve been watching my weight lately but my granny wishes to believe otherwise. To her, I’m frail as a malnourished child that desperately needs to be fed! Grannies, I tell you.
Gasping at the big jar of jam, my mom quickly dropped her plan of making jam, since dad is the only one fond of it. And what do we do with surplus mangoes? We eat them or… we make some ice cream!
I rummaged through the refrigerator and the freezer, hoping to lay my hands on a gold mine. There was some non-dairy whipping cream in the freezer, waiting to be used. There was some condensed milk lying in the lower compartment. I looked at these ingredients and thought for a while. An imaginary light bulb lit up instantly! I looked at my tummy and said “well, well, well, get ready for a feast”!
What you’ll need
½ liter of full-fat fresh cream/whipping cream/non-dairy whipping cream
½ cup of condensed milk
2-3 sweet, ripe mangoes cut into pieces and frozen
Method
Peel and dice fresh mangoes into small cubes, store them in a parchment paper lined container and then either freeze them overnight or for 3 hours (I prefer doing the former).
Take a large bowl, preferably a tall one (so that the contents do not spill during the whipping process) and chill it in the freezer along with the whisks of your electric hand mixer for 2-3 hours.
Once the mangoes are frozen and the bowl and whisks are chilled, pour some chilled whipping cream into the bowl and whip it on medium or high speed using an electric hand mixer until stiff peaks form.
Add in the condensed milk. If you wish to reduce the quantity, you can add a little less than half a cup of condensed milk. Whip for a few seconds on medium speed.
To this, add frozen mango cubes and continue whipping. You could even puree the mango cubes before adding to the whipping cream. I added the cubes directly so that the blending remains coarse and results in yummy mango pieces. You could even puree half the mango cubes and add the rest half separately. Continue whipping until the flavour is evenly spread throughout.
Quickly empty the contents into an air tight container and freeze for six hours. You may keep stirring the ice cream every hour or so to avoid icy crystals from getting formed; 2-3 times should suffice.
Scoop into bowls or cones and ta da! Your ice cream is ready to eat.
The ice cream turned out better than I expected; a no fuss, no machine, creamy and flavourful ice cream. If you’re a fan of mangoes or ice cream, I’m sure you’re going to love it. 😀
Ankita's Kitchen 