Mango Ice Cream (With Mango Purée) is a Pakistani-Style homemade ice cream. It's creamy and bursting with mango flavor. A mix of homemade mango purée, creamy heavy whipping cream, and milk powder to create Pakistan's favorite summer ice cream. With few ingredients you'd properly have in your refrigerator and pantry.
WHAT IS MANGO ICE CREAM?
Mango Ice Cream (With Mango Purée) is a Pakistani-style dessert that’s incredibly flavorful. Originally from India, this mango-infused treat found its way to Pakistan. What sets this Pakistani recipe apart is the use of milk powder (I used the Everyday brand) instead of condensed milk, taking the taste from great to the absolute best mango ice cream you’ll ever experience.
With the help of ice cream maker you can have crystal-free ice cream. Without ice cream maker you can't make a genuine ice cream but you can make a Kulfi without ice cream maker. I love mango Pakistani desserts recipes. We have various Mango desserts on the blog like Mango Mousse and Mango Delight.
DOES MANGO ICE CREAM HAVE MILK?
This Mango ice cream has dry milk and whole milk. Low fat milk can't be substituted due to richness of this ice cream.
STEPS IN MAKING MANGO ICE CREAM?
- Make Mango Purée.
- Mix the milk and yolk together.
- Make the cornstarch mixture with milk.
- Bring yolk mixture and heavy whipping cream to a simmer.
- Next add milk powder and sugar until the mixture thickens.
- Add to the ice cream maker and churn.
- Put it in the freezer for couple hours.
- Then take it out and add to the ice cream maker and churn again.
- Freeze.
- When ready to serve topped with mango chunks.
WHAT IS MANGO ICE CREAM MADE OUT OF?
Since there are so many version of mango ice cream like: Mexican Mango ice cream, Italian Mango ice cream, Sorbert Mango ice cream and many others.
- Mangoes- I used Costco's Ataulfo Mango, they work well for me as I am no where a big city so I don't have access to any delicious Pakistani Mangos.
- Whole Milk- This ingredient has fat and gives it its thickness.
- Heavy Whipping Cream- This will help make the ice cream soft and creamy.
- Milk Powder- This ingredient will bring richness to the ice cream.
- Sugar- has to be regular sugar.
- Egg Yolk- This will bring the perfect texture.
HOW TO MAKE MANGO ICE CREAM?
Add heavy whipping cream in a pot. In a pitcher, add whole milk and mix in an egg yolk well. Add the egg yolk mixture in heavy whipping cream. Make the cornstarch mixture.
Bring it to simmer.
Now purée some mango in a blender. Add the homemade mango purée along with store-bought mango pulp, cornstarch mixture, and sugar and mix.
It should look like that.
It should be thick. Let it cool down.
Blend!
Churn it in the ice cream maker then freeze it for couple hours.
Then churn it again then freeze it again.
Decorate the mango ice cream with little mango chunks and mint leaves. Enjoy!
TIPS
- Make sure you dissolved the yolk in the whole milk completely while mixing.
- Make sure you DO NOT boil the yolk mixture just until it starts simmering.
STORAGE
Use a spatula to scoop the soft ice cream from the ice cream maker and place it into a quart-size airtight container. If desired, press a piece of plastic wrap or foil against the surface of the ice cream to help prevent the formation of ice crystals.
Freeze for a minimum of 2 hours and up to a month. The ice cream will be easy to scoop on the first day, but afterward, you might need to let it sit at room temperature for a few minutes before scooping, as it will become firmer the longer it stays in the freezer.
Hey Friend, You’ve made it this far, so now we’re basically best friends! If you make this recipe, I’d love for you to give it a quick review & star rating ★ below. Make sure you follow me on Facebook, Instagram, and TikTok.
Let's Make Mango Ice Cream!!!
Mango Ice Cream (With Mango Purée)
Equipment
- ice cream maker
Ingredients
- 5 mangoes
- 1½ cup store-bought mango pulp
- 5 cups whole milk
- 1 cup heavy whipping cream
- 2 tbsp milk powder
- 1 cup sugar
- ⅛ tsp kosher salt
- 1 egg yolk
- 2 tsp corn starch
Instructions
Homemade Mango Purée
- In a blender, add 4 mangos, and blend for 30 seconds. Set aside.
Yolk Mixture
- In a small pitcher add in the 4 cups whole milk now whisk the egg yolk in until it's all whisked in properly. Set aside.
Cornstarch Mixture
- In another small pitcher add 1 cup of whole milk and 2 tsp cornstarch and mix together well so it's not lumpy. Set aside.
Let's Make the base!
- In a medium-size saucepan, on medium heat, add heavy whipping cream, and yolk mixture.
- Bring it to simmer.
- Add powder milk, cornstarch mixture, store-bought mango pulp, and sugar to the mixture in the saucepan.
- Stir everything together until the mixture in the saucepan is thickens.
- Turn off the stove.
- Let it cool down for 30 minutes.
- Once it's cool down. Add the mixture in the saucepan to a blender and blend for 1 minute.
- Transfer from the blender to the cold ice cream maker's bowl.
- Add little mango chunks from 1 mango in the ice cream's bowl mixture.
- Churn in an ice cream maker according to the manufacturer’s instructions, typically 20 to 30 minutes. The ice cream will be soft after churning. For firmer ice cream, transfer to an airtight container.
- Freeze for 4 hours to overnight.
- Take it out freezer and churn again for 30 minutes.
- Freeze for 6 hours or overnight before serving. Store in an airtight container in the freezer for up to a month. If the ice cream is too firm to scoop straight from the freezer, let sit at room temperature for a few minutes to soften.
- Decorate with little mango chunks and mint leaves. (optional)
- Enjoy!
Leave a comment & rate this recipe