Mango Ice Cream (With Mango Purée)

Click to rate

Mango Ice Cream (With Mango Purée) is a Pakistani-Style homemade ice cream. It's creamy and bursting with mango flavor.

Prep Time5

Cook Time15

Churn and freezing Time8

Total Time8 20

Course: Dessert

Cuisine: Indian, Pakistani

Keyword: ice cream, mango dessert, mango ice cream

Servings: people

Calories: 170kcal

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.

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.

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!

This recipe makes 1 quart of mango ice cream.