EASY CREAMY MANGO ICE-CREAM / 2 ingredients Mango Ice Cream

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How’s the summer treating you? Mangoes are still in season and before this season ends why not make an easy "Mango Ice-cream"? With just 2 ingredients and 8 minutes of preparation time. 

This "Mango Ice Cream" will be an absolute hit in your home because this ice cream has real fruits – for boost in nutrition, creamy, mildly sweet and super light, will leave you wanting more of it.

This "Creamy Mango Ice-cream" is a low calorie version, so you can enjoy it whenever and any season, that too without any guilt. 

✅No Sweeteners
✅No ice-cream maker
✅Full of Vitamins & Goodness
✅Easy & Delicious

✅Gluten-free

The happiness of creating something delicious is invaluable, with minimal ingredients and no churning are always a win in my books and a must-try experience.

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By the way have you seen my previous recipe video on “Aam Jhora”, that was a refreshing summer soothing drink. Thank you guys for your lovely comments on the "Aam Jhora" recipe.  If you have not yet watched the "Aam Jhora" recipe video I would recommend you to check it today. Click on Aam Jora for the video .

"Creamy Mango Ice Cream" Recipe with 2 Ingredients. You won’t believe it until you try it. This really is a creamy ice-cream made without Sugar and an ice-cream machine. To get the smooth texture of this homemade ice-cream, follow the instructions shown in the video.

Check out the EASY CREAMY MANGO ICE CREAM making VIDEO ðŸ‘‡ðŸ‘‡ðŸ‘‡

EASY MANGO ICE CREAM

Let’s get into the making of this easy peasy Ice-cream recipe.

Ingredients:

  • Whipping Cream 500 ml
  • Mango 700 grams

Procedure:

Here I am using 2 ripe Neelam mangoes. You can use Alphonso or forget it.... get what’s available in the market. Choose the mangoes that have bright orange pulp, as this gives an excellent natural color to your ice-cream.

Alternatively instead of fresh mango, you can try this same recipe with canned mango puree.

Remove the mango skin and dice the pulp.

Add it to the blender and pulse until it is smooth creamy without adding any liquid.  Look at the lovely bright mango natural color, you must try out this recipe today in your kitchen.

In a big mixing bowl, add in the whipping cream and whip it until soft stiff peaks form. If you are using an electric hand mixer or stand mixer, this process may take 4 – 5 minutes. Start with low speed and then end with high speed.  


You can also use a manual hand whisk and whisk it until the cream turn to soft stiff peaks. I'm a bit lazy person, so i prefer to use electric hand whisker. 

Once the soft stiff peaks are ready, add in the mango puree to the whipped cream and gently fold in with a spoon or spatula, until they are well combined. At this point I do not want to whisk the cream and mango pulp mixture as this will loosen out the air pockets and stiffness of the cream.

Taste it and if required only, add powdered sugar.  My mangoes were naturally sweet, hence I did not add any sugar.

Pour the mixture into a glass container and close the lid tightly.

Freeze the ice-cream for 7-8 hours, or until it is set. After 7 hours take the mango ice-cream out of the freezer and let it thaw for 5 minutes, to let it soften a little. 

Scoop out and serve it on a cone or a bowl and garnish with some fresh mint leaves.

My kids love this ice-cream served on a cone.

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TIPS:

  • You can use dairy cream or non-dairy cream. Both works fine.
  • You can use canned mango puree.
  • Do not use water to blend the mango pulp.
  • Do not over blend the mango pulp, as it will heat up. 
  • Adding sugar is optional. Jaggery won’t taste good in this recipe.
  • Once the mango puree is added to the cream, do not over mix as it will loosen out the air pockets and stiffness of the cream. 

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