About a year ago I watched a friend drop about $100 on an ice-cream maker for his mom’s birthday. His review of the ice-cream recipe that came with the maker wasn’t great….
Then I got my Kitchenaid stand mixer, and thought about buying the ice-cream maker extension for it for my own birthday, but then I came across this recipe on Pinterest and so I held off. The recipe calls for mango. so I waited for mango season to come around.
Going through the recipe, it seemed easy peasy, and it is, BUT you better have 4-5 hours to spare at home, because you have to go back to your freezer every hour…. 4 times. You can find the original recipe here on Cooking Is Easy. Below is my tweaks (based on what I can find at the store)
Alphonso mangoes: 2
Skim milk powder: 1.5 cups
Low fat cream: 200 ml
2% milk: 1 cup
Sugar: ½ cup
1. Cut mangoes into small cubes into a blender (or in my case, a food processor) and process.
2. Add in powdered skim milk and process.
3. Add in skim milk and process.
4. Add sugar and light cream and process till it’s smooth.
5. Pour into a Tupperware of choice and put it in the freezer for 1 hour.
6. After an hour, this is what it looks like. Take a fork and and beat the mixture lightly. Put it back in the freezer for another hour.
7. After 2 hours, this is what your ice-cream looks like. Once again, take a fork and stir the mixture and put it back in the freezer.
8. After 3 hours, this is what your ice-cream looks like. Once again, take a fork and stir the mixture and put it back in the freezer.
9. After 4 hours, this is what your ice-cream looks like. Once again, take a fork and stir the mixture and put it back in the freezer over night. I left it in for 24 hours.
10. Here’s your
easy breazy beautiful fresh & natural mango ice-cream!
Here’s a close up.
If you like your ice-cream light, and not super sweet like the store bought ones, this recipe would be perfect for you. You can always tweak the sweetness by letting your mango get SUPER ripe, or add more sugar.
I might tweak this and make a strawberry version of it soon. Until the next one… comment below and let me know if you’ll give this recipe a try.