Super yummy Alphonso mango ice cream
If there's anything as dear to me as my mother's love 😘, then it's her mango ice cream!
I don't exactly remember when I fell in love with the heavenly sweet taste of soft, creamy, delicious mango ice-cream.
However, I do distinctly recall a few incidents where I was caught stealing big scoops of mango ice cream from the fridge when the rest of the family members
dozed off during the sultry summer afternoons.
In fact, after these incidents, my mom started deploying my elder brother as a guard to prevent this thievery 😉 😁
Making mango ice-cream out of the excess Alphonso mangoes (hafus or hapus or haapus as known locally) was kind of a family ritual.
Everyone from my aatya (paternal aunt) to maushi (maternal aunt) made it, however, I enjoyed the mango ice-cream made by my mom the most 😋.
When I started taking baby-steps in the world of cookery, this was one of the first recipes I learnt from my mother and its the same recipe I am going to share with you all today.
It is really an easy and a quick recipe to make with minimum ingredients needed.
Also, who doesn't love Alphonso mangoes and ice-cream? The two together is simply a double bonanza!
So, let's look at the ingredients:
- 2 large-sized Alphonso mangoes chopped (Use 2 medium-sized bowls of Mango pulp if Alphonso mangoes are not available)
- 1 medium-sized bowl of fresh cream (250 ml)
- Half cup of condensed milk (125 ml)
- Yellow food colour (optional)
- 8-10 saffron twigs (Garnish)
- Crushed almonds and pistachios (Garnish)
Step 1: De-peel and chop 2 large-sized Alphonso mangoes into small block-shaped pieces. Put the mango pieces into a blender jar and blend it till the soft mango pieces turn into a thick, lustrous mango pulp.
( You can skip this step if you are using Mango Pulp)
Step 2: Pour 250 ml of fresh cream into the chilled glass bowl.
Whisk the fresh cream with a hand blender. Whisk the white fresh cream until it grows soft. It normally takes 2 to 3 minutes at minimum blending speed.
Step 3: When the fresh cream is soft and ready, pour into it half cup of condensed milk. The measurement is around 125 ml.
Mix the fresh cream and condensed milk well. The blend again for around 2 minutes.
Step 4: Pour the sweet mango pulp into the cream-milk mix. If you want to give the ice cream an exotic look you can add yellow food colour. However, it's completely optional.
After this, mix the whole mixture well for at least 3 to 4 minutes till it forms a soft, yellow, thick paste.
Step 5: I usually like to add fine pieces of Alphonso mangoes and finely crushed pieces of almonds or pistachios to my ice-cream.
It not only gives a nice vibrant look to the ice-cream and but also an excellent crunchy bite to the ice-cream
Whichever ingredients you prefer just add those to the mixture and give it a good stir.
Step 6: Lastly, take an air-tight glass container. Pour the whole mango ice-cream mixture into this container. Settle it smoothly with a big spoon so that it takes proper shape.
You may gently tap the container to remove any air bubbles and making sure the mixture fills the container evenly.
Now close the container lid and let it chill in the deep freezer for 8 hours.
Step 7: After 8 hours, take out the container from the freezer and using an ice-cream scooper take out a couple of scoops of ice cream and serve it in a glass bowl.
Garnish it with finely sliced Alphonso mango or crushed pistachios and almonds.
And that’s it. Congrats! your home-made, amazingly delicious mango ice-cream is ready 🎉👏.
For the weight-watchers 💪, here are the nutrition facts for this Alphonso mango ice cream recipe:
I have so many fond memories associated with this simple mango ice-cream recipe.
Go make your own memories. Do try this recipe out and please us know how it turned out.
Thank you for reading. Let me know by leaving a comment below which other Alphonso mango recipe you would like me to write about.