Ingredients
Method
Preparation
- In a large, chilled bowl, add the very cold whipping cream (400 ml). Using a manual hand beater, beat the cream for approximately 5 minutes until it doubles in volume and forms soft peaks.
- Next, add half a cup of sweetened condensed milk and a quarter cup of full-fat milk to the whipped cream mixture. Continue to beat with the hand beater for another 5 minutes, ensuring everything is well incorporated.
- Prepare your mango puree by blending fresh, ripe mangoes until smooth. Do not add any water during blending. Measure out 1 cup of this thick mango puree.
- Gently fold the 1 cup of mango puree into the cream mixture. Then, beat the mixture again for 4 to 5 minutes to ensure the mango is fully blended and the mixture remains airy.
- If you desire a more vibrant yellow color for your mango ice cream, add a few drops of yellow food color at this stage. Mix for just 30 seconds to 1 minute until the color is evenly distributed throughout the mixture.
Freezing & Serving
- Carefully pour the prepared mango ice cream mixture into an airtight freezer-safe container or box.
- Ensure the container is well-sealed to prevent ice crystals from forming on the surface of the ice cream.
- Place the sealed container in the freezer and allow it to freeze for a minimum of 6 to 8 hours, or preferably overnight, until the ice cream is completely firm.
- Once frozen, remove the ice cream from the freezer. For the best soft and scoopable texture, let it sit at room temperature for 10 to 15 minutes before serving.
- Using an ice cream scoop, serve the delicious, soft mango ice cream into individual bowls and enjoy your homemade treat!
Video
Notes
For best results, ensure your whipping cream is very cold before beating. Allow the ice cream to sit at room temperature for 10-15 minutes before scooping for the perfect soft consistency. Store in an airtight container in the freezer for up to 2 weeks.