Mango Ice Cream Recipes

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HOMEMADE MANGO ICE CREAM

You can purée mangoes, as shown in the first step below, and freeze the purée to make drinks, pies, and ice cream all year long.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes 1 quart

Number Of Ingredients 7



Homemade Mango Ice Cream image

Steps:

  • Combine the mangoes, lemon juice, and 2 tablespoons sugar in a nonreactive bowl; let sit for 2 hours. Puree in a food processor; strain to remove any fibers.
  • Using a mixer at high speed, beat egg and egg yolks until light and fluffy. Gradually add the remaining sugar, then lower the speed and add the milk, cream, and mango puree until well mixed. Chill, then pour into an ice-cream maker; freeze according to manufacturer's instructions.

2 large ripe mangoes, peeled and cubed (about 1 1/2 cups)
3 tablespoons freshly squeezed lemon juice
1/3 cup plus 2 tablespoons sugar
1 egg
2 egg yolks
1/2 cup milk
1 cup heavy cream

MANGO ICE CREAM

This mango ice cream is made with pure mango pulp (preferably Alphonso mango pulp available in 1KG cans from shops stocking Indian imports). It's rich and smooth and just yummy. The sugar is minimal and can be replaced with a sweetener like Splenda or Equal. Please use half a can of Carnation evaporated milk, one can of condensed milk and one of Nestles pure cream. I kept getting the red x's each time so had to use the gram units!

Provided by casamain

Categories     Frozen Desserts

Time 45m

Yield 30 30, 30 serving(s)

Number Of Ingredients 5



Mango Ice Cream image

Steps:

  • Use a large capacity food processor. Empty the mango pulp and using pulse action mode, blend the pulp till smooth. Slowly add the sugar or substitute and blend. Add the full can of condensed milk, the evaporated milk and finally the pure cream. Use the pulse motion only.
  • Once all the ingredients are well blended check the taste. It should be just as you want it--thick, creamy and sweet, but not too sweet. If you find it too sweet, add more cream or evaporated milk.
  • Have 2 or 3 Tupperware containers ready (with airtight lids).
  • Pour the mix and seal each Tupperware with Saran wrap and then use the cover.
  • Deep freeze till set--will take more than 3 hours.
  • Get container out 10 minutes before serving.

Nutrition Facts : Calories 87.4, Fat 2.8, SaturatedFat 1.7, Cholesterol 10.2, Sodium 26.8, Carbohydrate 14.6, Fiber 0.6, Sugar 13, Protein 1.8

1 kg mango pulp or 1 kg pulp from fresh mango
397 g sweetened condensed milk
170 g nestles pure cream or 170 g double cream
200 g Carnation Evaporated Milk
2 tablespoons Equal sugar substitute (sugar substitute) or 2 tablespoons Splenda granular (sugar substitute)

QUICK MANGO ICE CREAM

Cool and refreshing. Ready in less than 5 minutes and you don't need an ice cream maker. Plus you can make a mango smoothie with this same recipe! And it's 'skinny'.

Provided by Yoly

Categories     Desserts     Frozen Dessert Recipes     100+ Ice Cream Recipes

Time 5m

Yield 1

Number Of Ingredients 4



Quick Mango Ice Cream image

Steps:

  • Combine frozen mangoes, almond milk, sweetener, and vanilla extract in a high-capacity blender, such as a Vitamix®. Blend until mixture has the consistency of ice cream, 45 to 60 seconds.

Nutrition Facts : Calories 261 calories, Carbohydrate 62.8 g, Fat 2.2 g, Fiber 6.5 g, Protein 2.2 g, SaturatedFat 0.2 g, Sodium 86.9 mg, Sugar 53.1 g

2 cups frozen mango chunks
½ cup unsweetened almond milk
2 packets stevia sugar substitute (such as Truvia®)
1 teaspoon vanilla extract

LUSCIOUS SILKY MANGO ICE CREAM

My entire family fell in LOVE with this ice cream, I tell ya! Instead of making my own mango puree, I just bought fresh unsweetened mango puree from the baking store.

Provided by tunasushi

Categories     Frozen Desserts

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 6



Luscious Silky Mango Ice Cream image

Steps:

  • Mango Puree:
  • Peel and cut the mango into pieces. Squeeze as much flesh off as possible. Blend it in the blender or food processor along with the lemon juice. Strain the mango mix into a bowl, so that the stringy bits are eliminated from the puree. You should have about 1 1/4 cups mango puree.
  • Gelato base:.
  • Whisk egg yolks and sugar till pale and lemony.
  • In a medium/heavy saucepan, bring milk and cream to a simmer. Turn off heat and whisk half of the mixture into the yolks.
  • Return everything to the sauce pan over a very low heat and keep on stirring it till it thickens.
  • Remove from heat and strain it into a large bowl. Let it cool for 5 or 6 minutes and then mix in mango puree.
  • Refrigerate overnight.
  • 10 mins before processing in the ice cream machine, put the mango custard into the freezer and also put the ice cream dasher into the freezer. (this SHOCKS the mix so that not much air is whipped in).
  • Process in your ice cream maker.

1 cup sugar
4 egg yolks
1 3/4 cups milk
1/2 cup cream
2 large mangoes
1 tablespoon lemon juice

THE CAPTAIN'S MANGO ICE CREAM

Tired of the same old daily routine and in need of a mental escape? Whip up some of this simple adult ice cream, crawl into a hammock, close your eyes, and you just might feel like you are somewhere in the Caribbean. Okay, maybe not, but it's worth a shot and the ice cream is delicious. The hardest part is the wait. Argh, matey! Garnish with additional cubed mango or other fruit of your choice, if desired. Hmmm...we only have one kind here. I used Kensington Pride mangos (green skin). They are about the size of a large pear.

Provided by Soup Loving Nicole

Categories     Desserts     Frozen Dessert Recipes     100+ Ice Cream Recipes

Time 12h30m

Yield 8

Number Of Ingredients 6



The Captain's Mango Ice Cream image

Steps:

  • Combine mangoes, cream, brown sugar, and corn syrup in a blender or food processor. Blend on high for 30 seconds.
  • Transfer to an airtight container. Stir in spiced rum and salt. Refrigerate, 8 hours to overnight.
  • Pour mixture into an ice cream maker and freeze according to manufacturer's instructions, about 20 minutes. Transfer to an airtight container and freeze until firm, about 4 hours.

Nutrition Facts : Calories 378.6 calories, Carbohydrate 42.5 g, Cholesterol 81.5 mg, Fat 22.2 g, Fiber 1.3 g, Protein 1.6 g, SaturatedFat 13.8 g, Sodium 156.3 mg, Sugar 33.9 g

4 mangoes, peeled and cubed
2 cups heavy whipping cream
¾ cup packed dark brown sugar
¼ cup light corn syrup
4 tablespoons spiced rum
½ teaspoon kosher salt

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