Mango Ice Cream Recipe | Eggless ice cream Step by step

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Fresh Mango Ice Cream

May 02, 2015         one comment.

Make this indulgent and creamy mango ice cream using fresh mangoes, sugar and cream! P.S: No eggs in this recipe whatsoever.

Eggless Fresh Mango Ice Cream step by step recipe written by Kavitha of Foodomania.com

Fresh Mango Ice cream…. just because it’s May!

Well, May came sneaking up on me and I didn’t even realize we’re into the 5th month of 2015! It seems like only yesterday, I was making grand plans for the new year. Before I knew it, I got pulled into this crazy thing called life and nothing else seemed to matter.

Well, at least fresh, juicy mangoes are the one thing constant in my life in May. Come May, you’d find a fruit vendor carrying a cartload full of juicy mangoes in almost every street in India. They don’t come cheap, but for mango-maniacs, the price doesn’t matter. It’s the joy of scooping out the flesh with bare hands and enjoying the fruit in all its glory.

And for you mango-maniacs, here I present – the creamiest Mango Ice Cream ever!

Summer + Mangoes = Mango Ice Cream. Valid point, no?  

Eggless Fresh Mango Ice Cream step by step recipe written by Kavitha of Foodomania.com

Before I move on to the recipe, I’d like to give you a few pointers on how to make a creamy ice cream without eggs –

  • Mangoes will tend to crystallize when frozen. Which is why you need to ensure you use full fat heavy cream or milk when making this ice cream. The fat content will keep the entire texture creamy. Its simple, actually. If there is more “water” content in the mixture, what do you get when it freezes? Ice!
  • You could skip mangoes (if you can’t find them) and simple use some yellow food coloring along with mango essence. That will give you a great ice cream as well. Just follow the same steps as I did in my Basic Vanilla Ice Cream Recipe
  • GMS and CMC are 2 ingredients that you absolutely must use – especially when you don’t use eggs. These are what bind and make the ice cream so creamy (and prevent ice crystals). They’re available in most baking supplies stores. Or do yourself a favor and order them online! You can read more about the functions of GMS and CMC in detail in my vanilla ice cream post.
Eggless Fresh Mango Ice Cream – Printable Recipe
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Fresh Mango Ice Cream


  • Author: Kavitha
  • Prep Time: 30 mins
  • Cook Time: 8 hours
  • Total Time: 8 hours 30 mins
  • Yield: 500 mls (1/2 liter) of mango ice cream 1x
Scale

Ingredients

  • 250 mls (1 cup) Full Fat Milk
  • 250 mls (1 cup) Heavy Cream
  • 1 Tablespoon Cornstarch (cornflour)
  • 1.5 Tablespoons G.M.S (Glycerol monostearate)
  • 1/5 teaspoon C.M.C (Carboxy methyl cellulose)
  • 2 Tablespoons Milk Powder
  • 3/4 cup Regular Sugar (adjust to suit your taste for sweetness)
  • 1 teaspoon Liquid Glucose (optional – I did not use)
  • 2 Medium sized Mangoes

Optional / Alternative to Mangoes

  • Yellow food coloring
  • Mango Essence

1 cup is around 250 mls

Notes

  • G.M.S (Glycerol monostearate) – GMS is a food additive used as a thickening, emulsifying, anti-caking, and preservative agent; an emulsifying agent for oils, waxes, and solvents. GMS is largely used in baking preparations to add “body” to the food. It is responsible for giving ice cream and whipped cream its smooth texture. It contains both water & oil soluble groups in one molecule. This characteristic structure enables it to be a very effective emulsifier. Another important advantage to G.M.S. is high nutritive value. It is non toxic & therefore very suitable for use in food formulation. It belongs to the class of non ionic emulsifiers.
  • C.M.C (Carboxy methyl cellulose) – CMC is a compound used for stabilizing ice creams and is available in specialty food stores or bakeries. Use only as much as given in the recipe. Using excessive CMC can cause ice crystals in the ice cream.

Instructions

  1. Mix cornflour, GMS and CMC with 1/4 cup of milk and set aside.
  2. Bring the remaining milk and cream to a boil. Add sugar and mix well. Let it boil for 10-12 minutes while you stir constantly. This reduces the milk (by evaporating the whey) and makes the ice cream more creamy
  3. Lower the flame and slowly add the milk-cornflour mixture while stirring constantly. Keep cooking on medium heat while constantly stirring. Cook till you have a thick custard. When you dip a wooden spoon and the mixture coats the back of the spoon, it is done. Switch off the flame
  4. This is one of the most crucial step – pass the mixture through a sieve / filter to catch any lumps. This gives a smooth texture to the ice cream.
  5. Meanwhile, scoop out the flesh from 2 juicy mangoes and puree them to a smooth & thick liquid.
  6. Add the mango puree to the cream mixture and mix well. Taste and add more mango essence if you feel the need. Pour into an bowl (preferably aluminum), cover with aluminum foil and keep in in the freezer until it almost freezes (around 2 hours)
  7. Every 2 hours, remove the bowl, add the ice cream to a blender and blend to break up the ice crystals (if any). You can also do this with a hand held electric whipper / whisk. Do this at least 3-4 times. For the final time, whip and place in the freezer for about 4 hours or until it is fully set.
  8. Scoop out and enjoy!

Eggless Fresh Mango Ice Cream – Step by Step Recipe

Mix cornflour, GMS and CMC with 1/4 cup of milk and set aside.
Eggless Fresh Mango Ice Cream step by step recipe written by Kavitha of Foodomania.com

Bring the remaining milk and cream to a boil. Add sugar and mix well. Let it boil for 10-12 minutes while you stir constantly. This reduces the milk (by evaporating the whey) and makes the ice cream more creamy
Eggless Fresh Mango Ice Cream step by step recipe written by Kavitha of Foodomania.com

Lower the flame and slowly add the milk-cornflour mixture while stirring constantly. Keep cooking on medium heat while constantly stirring. Cook till you have a thick custard. When you dip a wooden spoon and the mixture coats the back of the spoon, it is done. Switch off the flame
Eggless Fresh Mango Ice Cream step by step recipe written by Kavitha of Foodomania.com

This is one of the most crucial step – pass the mixture through a sieve / filter to catch any lumps. This gives a smooth texture to the ice cream.
Eggless Fresh Mango Ice Cream step by step recipe written by Kavitha of Foodomania.com

Meanwhile, scoop out the flesh from 2 juicy mangoes and puree them to a smooth & thick liquid.
Eggless Fresh Mango Ice Cream step by step recipe written by Kavitha of Foodomania.com

Add the mango puree to the cream mixture and mix well. Taste and add more mango essence if you feel the need. I didn’t. Pour into an bowl (preferably aluminum), cover with aluminum foil and keep in in the freezer until it almost freezes (around 2 hours)
Eggless Fresh Mango Ice Cream step by step recipe written by Kavitha of Foodomania.com

Every 2 hours, remove the bowl, add the ice cream to a blender and blend to break up the ice crystals (if any). You can also do this with a hand held electric whipper / whisk. Do this at least 3-4 times. For the final time, whip and place in the freezer for about 4 hours or until it is fully set.
Eggless Fresh Mango Ice Cream step by step recipe written by Kavitha of Foodomania.com

Scoop out and enjoy!
Eggless Fresh Mango Ice Cream step by step recipe written by Kavitha of Foodomania.com

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