#QuarantineCookbook: Homemade Mango Ice Cream

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!

Ingredients:

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

Procedure:

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: