Three Ingredient Mango Ice cream | How to make Three Ingredient Mango Ice cream

By Akila Subramanian  |  3rd Jun 2016  |  
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  • Three Ingredient Mango Ice cream, How to make Three Ingredient Mango Ice cream
Three Ingredient Mango Ice creamby Akila Subramanian
  • Prep Time

    10

    mins
  • Cook Time

    0

    mins
  • Serves

    5

    People

59

0





About Three Ingredient Mango Ice cream

This is the easiest and the best way to enjoy the king of fruits this summer. A no fuss recipe with just 3 ingredients - try this I am pretty sure you would say bye bye to store bought ice creams.

Three Ingredient Mango Ice cream, a deliciously finger licking recipe to treat your family and friends. This recipe of Three Ingredient Mango Ice cream by Akila Subramanian will definitely help you in its preparation. The Three Ingredient Mango Ice cream can be prepared within 10 minutes. The time taken for cooking Three Ingredient Mango Ice cream is few minutes. With such flavoursome ingredients, the dish tastes superb! This recipe is appropriate to serve 5 people. The recipe details out how to make Three Ingredient Mango Ice cream step by step. The detailed explanation makes Three Ingredient Mango Ice cream so simple and easy that even beginners can try it out. The recipe for Three Ingredient Mango Ice cream can be tweaked in a lot of ways to make it more interesting. So, the next time you have a party at home do not forget to check out the recipe of Three Ingredient Mango Ice cream from BetterButter.

Three Ingredient Mango Ice cream

Ingredients to make Three Ingredient Mango Ice cream

  • 2 and 1/2 cups Mango puree [from 2-3 large ripe sweet mangoes]
  • 1/2 cup powdered sugar
  • 200 ml Whipping cream/fresh cream

How to make Three Ingredient Mango Ice cream

  1. Mix the sugar and mango puree together until the sugar dissolves.
  2. Tip the contents into a large bowl along with the cream.
  3. Place the bowl on an ice bath and whip/ beat the mixture well until it appears creamy. [You can either use a hand mixer or do it manually with a balloon whisk]
  4. Pour into an ice cream tray and seal with aluminium foil [to avoid ice crystals from forming]. Freeze for 2 hours.
  5. Beat the semi frozen ice cream. Cover and seal again. Refreeze it.
  6. Repeat the above step 2-3 times with a gap of 1 hour in between, before finally freezing the ice cream for 2 hours [or until it sets]
  7. Your creamy mango ice cream is ready to be served.

My Tip:

1. It is good idea to pass the mango puree through a sieve in order to remove any lumps. 2. Covering and sealing the ice cream tray with aluminium foil avoids the formation of ice crystals. These would spoil the texture of the ice cream It is thus important to take care of this each time the tray is placed in the freezer. 3.The beat -freeze repeat step is important to get a creamy ice cream. [and not end up with a frozen block] 4. Keep your freezer temperature at highest cooling to make the work faster and easier.

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