How’s your summer going, foodies?
If you’re feeling the summer heat like I am, you might be craving for some lusciously decadent ice cream packed with the flavors of summer.
And what can be more summer-y than mango? Ooh, just imagine the sweetness of ripe mango bursting in your mouth from the cold, soothing silkiness of ice cream.
If only it was more readily available, right?
I usually had to go to large supermarkets or specialty stores to get a tub of mango ice cream. However, with the enhanced community quarantine, stores would have a lot more difficulty keeping it in stock.
Well, thanks to my mommy, I found out how to keep my own stock of yummy mango ice cream: I just have to make it myself!
Mommy made me a batch of homemade mango ice cream for my birthday. What’s even better is that she gave me the recipe!
It’s actually quite simple. Check it out!
- 1 cup of mango puree (made by blending the flesh of two ripe mangoes in a blender)
- 1 300ml can of condensed milk
- 2 cups of heavy whipping cream
- 2 drops of yellow food coloring
- In a bowl, mix together the mango puree, condensed milk and heavy cream at low speed until the mixture begins to thicken.
- Increase the mixer speed to medium and continue mixing until the mixture forms stiff peaks.
- While mixing, food coloring.
- Transfer the mixture into a small loaf pan or ice cream tub, gently pressing the mixture into the container using a spatula.
- Freeze for at least six hours or overnight
This recipe serves four, at approximately 680 calories per serving.
You might be wondering if you can substitute all-purpose cream for the whipping cream. I wouldn’t recommend it because you would be sacrificing the ice cream-like consistency. Whipping cream has a higher fat percentage which makes it suitable for desserts such as this.
Now, I just need to stock up on ingredients and I know I can easily whip this up and have my mango ice cream fix whenever the craving hits!
Check out my other recipes: