Mango ice cream can be made with vanilla ice cream and mango flavoring or with real mango juice and chunks. Homemade versions can be made with mango nectar or pulp and an ice cream maker or freezer. Exotic ingredients can be added for unique flavors. Sweetened condensed milk can replace cream, sugar, and eggs for a simpler recipe.
Mango ice cream can take many forms, but the simplest is usually regular vanilla ice cream with added mango flavoring. Commercial companies often sell this type of mango ice cream, although some manufacturers use real mango juice and add chunks of the mango fruit to the recipe. Homemade versions of this ice cream are usually flavored with real mango nectar or pulp and can be made in an ice cream maker or in the freezer.
The mango ice cream produced often contains only artificial flavors and yellow colouring. Those looking to stay away from chemicals in their food, or those who simply adore real mangoes, can swap such commercial ice creams for a quick homemade version. All you need is some organic mango syrup, a small mango and some vanilla ice cream. Simply peel and chop the mango, mix the chunks with the syrup and pour mix into a bowl of vanilla ice cream. This creates an instant mango-flavored dessert.
Home cooks interested in making traditional mango ice cream require an ice cream maker. This recipe calls for a base of whole milk, cream or coconut milk. Other non-dairy lattes may not work as well because they aren’t as thick. The recipe also usually calls for eggs, sugar, and fresh mango puree. When added to the ice cream maker, the machine constantly mixes the ingredients as it cools them to a constant temperature. The combination of chilling and stirring usually creates smooth, creamy ice cream.
Those who aren’t satisfied with just one flavor in their ice cream don’t have to settle for plain mango ice cream. Suitable pairings for mangoes include papaya, kiwi, coconut flakes, mint syrup, and even curry powder. Fans of exotic cuisine could also add dried apricots, coriander, cumin and other ethnic ingredients to their mango ice cream.
Even if they don’t have ice cream makers, dessert lovers can still create delicious homemade mango ice cream. In this recipe, sweetened condensed milk usually replaces the cream, sugar and eggs. When mixed with mango pulp and frozen, the milk typically does not harden completely. Instead, it reaches a very thick and creamy consistency very similar to that of ice cream. If the mixture doesn’t thicken properly, home cooks can stir it vigorously and try freezing it for a while longer. A batch of this simple mango ice cream usually reaches a perfect consistency when frozen overnight.
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