Gluten-Free & Eggless Mango Ice Cream (Easy & Creamy!)
Get summer ready with this easy, 3 ingredient Mango Ice Cream recipe to make refreshing, gluten-free, and eggless Mango Ice Cream at home! No artificial flavors or colors nor any chemical stabilizers are used in this recipe. Pure Kesar Mango and cream to indulge in natural flavors!
What kind of Mango works best for making Mango Ice Cream?
A rule of thumb for making deliciously smooth and flavorful mango ice cream is to use sweet, ripe, and flavorful mangoes with thick pulp like Alphonso, or Kesar for making Mango Ice Cream. Just make sure the mango pulp is smooth and not too fibrous.
Can I use frozen mangoes for making Mango Ice Cream?
Absolutely! Blend the Frozen mangoes with a little bit of milk and sugar on pulse setting taking care not to blend too much at a time. Once the mangoes are blended into a smooth paste, combine with heavy whipping cream and transfer to an ice cream maker or directly to be set in the refrigerator.
What type of cream can I use for homemade ice cream?
The secret to a creamy ice cream is the fat content in the base. You’ll get the best results with heavy whipping cream and full fat milk. The higher fat content prevents ice crystals from forming and hence keeps the ice cream texture creamy and smooth. To read more about the fat content in different types of cream available, click here.
How to make Mango ice cream
How to make Ice cream without adding refined sugar?
The use of honey, plant based sugar are great options in case you don’t want to use refined sugar to make the ice cream. Honey also keeps the ice cream smooth as it doesn’t freeze at low temperatures and thus prevents ice crystal formation. The color of the ice cream may vary slightly based on the use of honey, maple syrup or a fruit based sugar substitute.
What ingredients do I need to make Mango ice cream?
This recipe uses just 3 simple ingredients!
Flavor: The star ingredient of this recipe is the use of ripe, sweet and smooth mango pulp. I’ve used the pulp of Kesar mangoes. You can also use fresh mango pulp, with sweet, juicy flesh that is not too fibrous.
*Optional: I’ve also used a tsp of cardamom powder that helps enhance the fruity mango flavor.
Base: For the base, I’ve used a combination of heavy whipping cream and half and half in a 3:1 ratio. This combination with a high fat content makes the ice cream texture smooth and creamy.
Sweetness: Mango brings its natural sweetness but also has a slight tangy undertone. I’ve used cane sugar to help balance the taste.
Step by Step process of making Mango Ice Cream
Preparation:
- Chill ingredients: Make sure the Whipping cream, half and half, and mango pulp* are all chilled. It is important to have all the ingredients chilled so that there is minimal ice crystal formation as they are mixed and churned.
Pro tip: I’m using a canned mango pulp, but, if you’re making a mango pulp using fresh mangoes, make sure the pulp is chilled in the refrigerator.
- Set up the Ice Cream Maker: I’m using a compressor based ice cream maker. Here’s a link to the product on Amazon. This ice cream maker does not need the ice cream drum to be frozen. Just make sure the ice cream machine is setup in a well-ventilated area.
- Freeze the container: Put an air-tight storage container in the freezer. This way when the ice cream is transferred, there is no moisture developed due to heat loss.
Ice Cream Mixture:
- In a large mixing bowl, using a hand blender, combine the mango pulp and sugar for about 30 seconds to a minute. Scrape the sides of the bowl stopping in between to make sure the sugar is well incorporated.
- Then, add in the half and half and blend for another 30 seconds.
- Next, add in the heavy whipping cream and keep blending until soft peaks are formed.
- Do a taste test to check the sweetness* and adjust sugar accordingly. If you’d like a stronger mango flavor, you may need to add more mango pulp. Depending on the type of mango, you may have to adjust the ratio slightly.
*Pro tip: The brand of mango pulp I used was sweetened, if you’re using an unsweetened brand, you may have to add more sugar.
- Add in ground cardamom, as it helps enhance the flavor of mango in my opinion. However, you may skip it. Blend it for a minute to make sure all ingredients are mixed well.
Set the ice cream:
- Without Ice cream Maker: If you’re not using an ice cream maker, transfer the contents to the pre-chilled storage container, cover with a plastic wrap and freeze for about 6-8 hours.
- With Ice Cream Maker: Transfer the contents to the ice cream maker container. Close the lid and turn on the machine. Refer to the instructions of your ice cream maker model.
- If you’re using this model, turn on power and set the ice cream maker on “Ice cream” mode. Set the timer for 45** minutes.
**Pro Tip: Mango ice cream took about 55 minutes to set in the ice cream maker due to the high fruit content, keep checking your ice cream maker after 45 minutes and increase the time in 5 minute increments.
Once the ice cream is almost set, turn off the ice cream maker, transfer the contents to the pre-chilled storage container and freeze for at least 4-6 hours or overnight.
Enjoy this delightful dessert with your loved ones with some chopped pistachios or freshly cut mangoes or just by itself!
Please leave a comment below to let me know how your ice cream turned out. Can’t wait to hear from you!
Related Recipes:
GLUTEN-FREE & EGGLESS MANGO ICE CREAM (EASY & CREAMY!)
Equipment
- 1 Hand Blender
- 1 Ice Cream Maker
Ingredients
- 3 cups Heavy Whipping cream
- 1 cup Half and half
- 1 cup Granulated white sugar
- ¾ cup Mango pulp sweetened (Kesar or Alphonso mango)
- 1 tsp Ground cardamom
Instructions
Preparation
- Make sure the heavy whipping cream, half and half, and mango pulp* are all chilled. It is important to have all the ingredients chilled so that there is minimal ice crystal formation as they are mixed and churned. Pro tip: I'm using a canned mango pulp, but, if you're making a mango pulp using fresh mangoes, make sure the pulp is chilled in the refrigerator.
- Setup Ice Cream Maker: I'm using a compressor based ice cream maker. This ice cream maker does not need the ice cream drum to be frozen. Just make sure the ice cream machine is setup in a well-ventilated area.
- Freeze container: Put an air-tight storage container in the freezer. This way when the ice cream is transferred, there is no moisture developed due to heat loss.
Ice Cream Mixture
- In a large mixing bowl, using a hand blender, combine the mango pulp and sugar for about 30 seconds to a minute. Scrape the sides of the bowl stopping in between to make sure the sugar is well incorporated.
- Then, add in the half and half and blend for another 30 seconds. Next, add in the heavy whipping cream and keep blending until soft peaks are formed.
- Do a taste test to check the sweetness* and adjust sugar accordingly. If you'd like a stronger mango flavor, you may need to add more mango pulp. Depending on the type of mango, you may have to adjust the ratio slightly.*Pro tip: The brand of mango pulp I used was sweetened, if you're using an unsweetened brand, you may have to add more sugar.
- Add in ground cardamom, as it helps enhance the flavor of mango in my opinion. However, you may skip it. Blend it for a minute to make sure all ingredients are mixed well.
Freeze the ice cream
- Without Ice cream Maker: If you're not using an ice cream maker, transfer the contents to the pre-chilled storage container, cover with a plastic wrap and freeze for about 6-8 hours.
- With Ice Cream Maker: Transfer the contents to the ice cream maker container. Close the lid and turn on the machine. Refer to the instructions of your ice cream maker model. Usually, the ice cream is set between 30-45 minutes. However, this time may vary based on the ingredient temperatures, room conditions or the ice cream maker make or model.
- Enjoy this delightful dessert with your loved ones with some chopped pistachios or freshly cut mangoes or just by itself! Please leave a comment below to let me know how yours turned out.