A simple and delicious mango ice cream made with only three ingredients.
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In a blender, combine the mango pulp and sugar. Blend until smooth.
In a separate bowl, whip the heavy cream until soft peaks form.
Gently fold the mango mixture into the whipped cream until well combined.
Pour the mixture into a container and freeze for at least 4 hours or until firm.
For a smoother texture, strain the mango pulp before blending.
Use ripe mangoes for a sweeter and more flavorful ice cream.
How do I make mango ice cream without an ice cream maker?
You can easily make mango ice cream without an ice cream maker by blending mango pulp and sugar until smooth, whipping heavy cream until soft peaks form, and then gently folding the two mixtures together. Pour it into a container and freeze for at least 4 hours until firm.
What are some dairy-free substitutions for making mango ice cream?
To make a dairy-free version of mango ice cream, you can substitute heavy cream with coconut cream or almond milk. Just ensure that the mango pulp and sugar remain the same for the best flavor.
How long can I store homemade mango ice cream in the freezer?
Homemade mango ice cream can be stored in the freezer for up to 2 weeks. Make sure to keep it in an airtight container to prevent ice crystals from forming.
What desserts pair well with mango ice cream?
Mango ice cream pairs wonderfully with desserts like chocolate cake, fruit tarts, or even a simple slice of pound cake. You can also serve it alongside fresh tropical fruits for a refreshing treat.
Can I use fresh mangoes instead of mango pulp for this ice cream recipe?
Yes, you can use fresh mangoes instead of mango pulp. Simply peel and chop ripe mangoes, then blend them until smooth to create your own mango pulp for the ice cream.
