With how hot it’s been lately, a mango ice cream comes in handy!
I LOVE Mango!!! It’s an addiction I can’t control.
And I used to be more of an ice cream person. I guess I have phases…
There are times when I have huge cravings and other times when ice cream completely passes me by.
Does that happen to you too?
But I’ve been wanting to make ice cream for a long time, and of course, this Mango Ice Cream had to be my choice.
I think anyone who likes to cook and spend time in the kitchen understands me… after all, summer breathes ice cream, freshness, and light, good things!
After a hard quarantine, baking like there’s no tomorrow, I’ve decided to officially launch ice cream season.
Sweet for sweet, at least let it be refreshing!
When I was younger, the ice creams I liked the most were the ones filled with ice, like calippo. And I was always sorry that there weren’t any of those in the mango version!
Well, they weren’t my favorite, but they were the most attractive ones because they were forbidden.
And now that the concerns are no longer only about the flavors and the quantity of ice, but about quality and a healthier and more balanced life, there is nothing better than making my own ice cream when I’m at home.
They have less sugar, fewer preservatives, and much more flavor and fresh ingredients!
Relax, nothing stops you from eating ice cream in those wonderful ice cream parlors we have around the country. Now that would be good!
Now imagine this mango ice cream, made with real mango and full of flavor… yummy, I can’t even think of it!
There you go, if you love mango as much as I do, don’t try this ice cream. You run the serious risk of being addicted forever!
How do you make this Mango Ice Cream?
For this recipe you’ll need:
- Frozen mangoes
- Greek yogurt
- Coconut jelly
- Fresh mango to use as decoration
- Mint to use as decoration
What tricks will ensure that this Mango Ice Cream tastes just right?
- First of all, you should always use frozen mango. In fact, you should freeze fresh mango! It is because the mango is frozen that the ice cream will get the typical ice cream consistency.
- This process has to be very fast, especially after you crush everything because you don’t want the ice to crystallize to ensure that the texture becomes very creamy.
- Greek yogurt will help a lot with consistency, and it is also healthier than cream since it has less fat.
- It is very important that you choose the Greek version of yogurt so that the texture does not change.
- Normal versions will also work, but they won’t be as creamy.
- Another secret is to replace Greek yogurt with quark cheese or mascarpone cheese. However, I opted for Greek yogurt to be more practical, since I always have it at home.
- The sweetener is only to make the ice cream a little sweeter. In this case, I used coconut jelly, which gives a slight coconut flavor that contrasts with the mango, but in case your mangoes are extremely sweet, you don’t even need to use it.
- The acidity of the lemon makes the mango ice cream not cloying and it also intensifies the flavor a bit.
- In fact, what is needed is an acidic element, so you can replace it with lime or even vinegar.
Wanna check the step-by-step? Let’s do it! Everything is explained below.
Mango Ice Cream
- 2 ripe mangoes
- 1 cup Greek yogurt
- ¼ cup coconut jelly
- 3 tbsp lemon
- Cut the mangos in half.
- Make checkered cuts and remove the mango pulp. Freeze.
- Using a blender or a food processor, mix the greek yogurt, coconut jelly, and lemon juice.
- Remove the mango from the freezer and add them to the blender or food processor.
- Grind the mix until all mango pieces are well mashed and there is a homogeneous mixture.
- Pour the mixture into an ice cream box, an English cake tin, or a bowl and place it in the freezer for at least four hours.
- When it is serving time, take it out from the freezer and decorate it with mango pieces and mint leaves.
- Serve it and enjoy.