Creamy Mango Ice Cream
Mango ice cream issimply the best dessert when it comes to summertime! With only 6 easy-to-get ingredients,you can make it yourself without ice cream maker at home!
Servings: 8 portions
Calories: 198kcal
Ingredients
- 500 gr mango puree
- 60 gr honey
- 120 gr greek yoghurt
- 1-3 tsp lime juice
- 250 gr whipping cream
- 50 gr condensed milk
Instructions
- Puree mangoes, set aside.
- In a bowl, mix heavy cream and Greek yoghurt and honey with high speed until it becomes thick and you can see that it leaves trail.
- Pour in mango puree and honey.
- Put in lemon juice. Pour in condensed milk.
- Mix everything well.
- Pour in an airtight container or a loaf pan.
Cover with a cling wrap. Freeze at least one night. - The next day, serve with mango bites or fresh strawberry. Enjoy!
Video
Notes
- Best mangoes for ice
cream: Alphonso mangoes are the best to make ice cream because it has less
fibre, its sweetness and rich flavor are also the best. - Coconut cream can be
used to substitute heavey cream if you are allergic to dairy product. Keep a
can of coconut cream in the fridge overnight. - If your mangoes have
fibrous string, strain the mango puree before mixing it in the heavy cream. - If you want to make
mango sorbet, skip the condensed milk, heavy cream, and Greek yoghurt.
Nutrition
Serving: 1portion | Calories: 198kcal | Carbohydrates: 20g | Protein: 3g | Fat: 12g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 38mg | Sodium: 23mg | Potassium: 163mg | Fiber: 1g | Sugar: 20g | Vitamin A: 1161IU | Vitamin C: 23mg | Calcium: 63mg | Iron: 0.2mg