Mango Ice cream is made with double cream/heavy cream, Vanilla essence, and mango pulp. I prepared this ice cream without an ice cream maker. It is very easy and simple to prepare.
You can make this 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.
Ingredients:
- Fresh double cream-600ml
- Kesar Mango Pulp-800ml(here I used store brought pulp)
- Vanilla essence-1tbsp
Preparation:
- 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)
- 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.
- Freeze this ice cream for at least 6-8 hours or preferably overnight. Enjoy tasty and delicious 3-Ingredient Mango Ice cream
📖 Recipe
3 Ingredient Mango Ice Cream
Ingredients
- 600 ml Fresh double cream
- 800 ml Kesar Mango Pulp here I used store brought pulp
- 1 tablespoon Vanilla essence
Instructions
- 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)
- 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.
- Freeze this ice cream for at least 6-8 hours or preferably overnight.
Notes
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