Mango Ice Cream

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 Mango Ice Cream The texture is smooth, sweet, fragrant by home method, not ice flakes. Beautiful color ice cream with mango pulp, smooth, soft, sweet and fragrant flavor. Not ice flakes You don’t have to rely on an ice cream machine too. Want to know, scroll down to see.

Mango Ice Cream

Mango ice cream ingredients
      400 grams of mango pulp
      1 teaspoon of gelatin
      250 grams of whipping cream
      50 grams of icing
      30 grams of sweetened condensed milk
      Yellow food coloring (Optional)
      Ripe mango pulp.


     Mix gelatin with water, stir well and let it rest for 10 minutes.

     After 10 minutes of resting gelatin, heat it in the microwave for 10-20 seconds and mix with mango pulp. May be scooped mango pulp and blended in a gelatin cup first, stir well, then pour together again for easy stirring.

You can diced mango and freeze. Hard first and then blended before making mango ice cream (Will make the ice cream fast set and the ice flakes are small too)

     Whip the whipping cream and icing sugar until soft peaks formed. Add sweetened condensed milk, beat until combined, then pour the mango pulp that has been blended with gelatin. Mix with it.

Note: If the tool is not hit. Can use a blender Blend all ingredients together.

     If you want a beautiful yellow color, you can add more yellow. Beat until combined, add the mango pulp, fold until combined.

     Pour into the prepared container. You can add mango pulp again. Then put the ice cream in the freezer for about 10 hours (that is, freeze it and leave it overnight).

     After the set (You can scoop to eat a round like my aunt.) Scoop them out, cut into small pieces, diced. You have to hurry to do it. Don’t let the ice cream melt Will return to the same scales To be blended until more finely If you have a high power blender, it will be very good. Because the ice cream is quite sticky Can cause motor burns After blending, put it in the freezer for another 5-8 hours or until the ice cream sets harden. Do this one or two more times, or until the ice crystals are smaller and the ice cream is smoother. The first picture will be an ice cream that will rest for the first set. The next picture is the second time.