Eggless Mango Ice Cream
What kind of a doofus posts an mango ice cream recipe when neither mangoes are in season nor is it summer to enjoy such cold treats?! 😀 Well, the very same doofus who’s busy giving exams but felt the need to engage her blog readers so she resorted to scheduling posts months before. And at the time, this is what she had in her drafts! 😉 Okay.. now that I’ve justified posting Mango Ice Cream in November, can I talk about the recipe? 😛
There are so many different ways of making ice cream. With eggs, without eggs, with cream or with milk and so on. In my experience, the few ice creams I’ve made (without the ice cream maker) crystallized sooner or later. This time though, I was determined to find a solution to those irritating ice crystals. And I may have found it! 😀 I do wish I had tried the Chocolate Ice Cream though. I’m not a big fan of fruity ice creams. However, that couldn’t stop me from devouring a cup or two. 😉
This ice cream is light and creamy and very easy to make. It uses the traditional method of making a custard and mixing it up with cream. It tastes best if you make it with fresh mango pulp. And Mango is not the only fruit you can use. Think about Strawberries, Blueberries, Bananas, Custard Apple and what not! The variations are as many as the fruits!
Eggless Mango Ice Cream Recipe
(Print this Recipe)
Makes – 12 scoops
Prep Time: 15 minutes
Cook Time: 5 minutes
Cooling Time – 6-8 hours
Fresh Mango Pulp – 1 cup
Milk – 1.5 cups
Fresh Cream (whipped cream) – 1 cup
Cornflour – 1 tablespoon
Powdered Sugar – 1 cup (or more)
1. Cut of the pulp from Mango and blend it to get a smooth puree.
2. Mix cornflour with 1/2 cup of milk and keep aside.
3. Heat remaining milk in a heavy bottomed pan.
4. When Milk comes to a boil, stir in the cornstarch-milk solution and HALF of the sugar into the milk.
5. Cook for 4-5 minutes until you get a somewhat sauce-like consistency.
6. Remove & cool completely. Tip: Cool it on a large vessel so that it cools faster
7. Meanwhile whip the cream with the remaining sugar till soft peaks form.
8. Strain the milk-cornflour mixture through a sieve to avoid lumps.
Final mixing –
9. Add the mango puree to the whipped cream and mix well.
10. Add to the milk mixture and beat well. Transfer to a shallow dish (preferably aluminum)
11. Cover with aluminum foil & freeze for 1 hour till the mix is slushy.
12. Remove, beat well to break the crystals & freeze (covered) for 2 hours.
13. Again remove, beat till creamy, cover & freeze.
14. Repeat step 12 at least 3 times. And finally freeze till firm
15. Scoop & Serve!
Ways of serving –
Scoop and serve. Decorate with some mango piece
On a stick –
1. Take a plastic cup and fill it with creamy ice cream mixture in the last step.
2. Insert an ice cream stick in the center.
3. Freeze till firm. Remove & run a knife along the edges to loosen.
4. When you invert, you should get the ice cream on a stick. If not, slowly cut of the plastic completely.
If you have a Popsicle mold, then do fill it with the ice cream mixture & freeze. The plastic cup is just a substitute. And it doesn’t give a perfect ice cream on a stick. But it is still fun to lick the ice cream (in whatsoever shape) from the stick. 🙂