3 Ingredient Mango Ice cream

3 Ingredient Mango Ice cream

Today I am sharing a Mango Ice cream recipe with only 3 Ingredients. This 3-Ingredient Mango Ice Cream is made with double cream/heavy cream, Vanilla essence, and mango pulp. I prepared this ice cream without ice cream maker. It is very easy and simple to prepare.

You can make this 3 Ingredient Mango Ice Cream in 15-20 minutes, the only thing to remember for making this ice cream is to keep the whisk in the freezer at least 1 hour before making this ice cream and the double cream should be very chilled.

3 Ingredient Mango Ice Cream

 

Ingredients:

  • Fresh double cream-600ml
  • Kesar Mango Pulp-800ml(here I used store brought pulp)
  • Unsalted butter-125 grams (at room temperature)
  • Vanilla essence-1tbsp

3 Ingredient Mango Ice Cream

 

Preparation:

  1. In the bowl of a stand mixer, fitted with a whisk attachment, add double cream or heavy cream and start beating on low-medium speed until it reaches thick, stiff peaks. (you can do this using electric hand mixer also)
  2. Add mango pulp, vanilla essence and mix well. Finally, mix everything on high speed for a minute and transfer it into any container you wish.
  3. Freeze this ice cream for at least 6-8 hours or preferably overnight. Enjoy tasty and delicious 3-Ingredient mango Ice cream

3 Ingredient Mango Ice Cream

 

 

3 Ingredient Mango Ice Cream

This 3 Ingredient Mango Ice Cream is made with double cream/heavy cream, Vanilla essence, and mango pulp. I prepared this ice cream without ice cream maker.It is very easy and simple to prepare.
Course Dessert

Ingredients

  • 600 ml Fresh double cream
  • 800 ml Kesar Mango Pulp here I used store brought pulp
  • 1 tbsp Vanilla essence

Instructions

  1. In the bowl of a stand mixer, fitted with a whisk attachment, add double cream or heavy cream and start beating on low-medium speed until it reaches thick , stiff peaks . (you can do this using electric hand mixer also)
  2. Add mango pulp, vanilla essence and mix well. Finally, mix everything on high speed for a minute and transfer it into any container you wish.
  3. Freeze this ice cream for at least 6-8 hours or preferably overnight.

Recipe Notes

Things to remember for making this ice cream is to keep the whisk in the freezer at least 1 hour before making this ice cream and the double cream should be very chilled.

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