Continuing the Mango Saga, it isn't fair I recon to not have a frozen dessert whenever there's fruits involved. Needless to say there are plenty Ice Cream and Sorbet options on the internet, in our cookbooks and then there's always ready-made Ice Creams in stores, but to create something with your own hands is pretty magical and very rewarding at a deeper level.
There's options from two ingredients, corn starch and milk only, custard based with egg yolks, (ba)nana ice creams, with plant based milks, usage of the traditional CMC (Carboxymethyl Cellulose) and GMC (Glcerol Monostearate) you'll find these two very common in commercial Ice-creams and bakery products OR (in my opinion) the worst- Frozen Desserts that are made from non dairy vegetable oil fats.
Among Indian manufacturers, Amul Ice Creams, Hatsun, Havmor, Mother Dairy (I'm talking national and not local Ice Cream manufactures) are the only ones that use Dairy Milk fats for ice creams, the rest are frozen desserts. Many International names like Haagen Dazs, Baskin Robins, Movenpick and a few more offer "Ice Creams" and not Veg fat goop. I obsessively check food labels and make sure if my family and me are eating something that's calorically high, it better be nutritionally dense too, so I'd definitely suggest you ditch the frozen desserts as they're honestly no good.
And if you happen to be vegan, buy ice creams that are made out of plant milk and fats such as nut fat or coconut cream.
Now, onto the recipe below, I've used dairy (as I'm not vegan) and all natural ingredients. You can use this same recipe for other pulpy fruits too and it will come out as beautiful.
Ingredients
1 Cup Whipping Cream
2 Cups Mango Puree without fiber
1/2 Cup Powdered Erythritol
1/2 Cup Whole Milk
1/2 Cup Condensed Milk
1/2 Cup Chopped Mango
You'll also need a hand blender or a wire whisk (a lot of work but doable) You CANNOT do this in a blender!
In a blender, pulp/ puree mangoes and measure out 2 Cups *tip: if your mangoes are fibrous, use a sieve/ strainer to get rid of the fibers.
Chill the whipping cream at least for 4 hours in the fridge before processing it. If you're low on time, freeze for 2 hours before whipping it.
In a large bowl whip the cream till stiff peaks appear- this should take about 15 minutes depending on how cool the cream is and also the room temperature you're working in.
Now drizzle the sugar on top, DO NOT just drop in it please as you'll be taking much longer to mix and in the process lose all the air you took so long to incorporate in the cream.
Add in the 2 cups of puree, condensed milk and whole milk.
Combine well till no sugar lumps remain, but do not beat.
Once combined, add in chopped fresh mango. What I like to do is just cut small cubes on the mango halve and gently scoop with a sharp spoon, like below:
Combine well and chill in freezer with a cling wrap on it for at least 8- 16 hrs.
Scoop it out and serve!
Simple, delicious and Oh so mangooooo!!!
Mango Ice Cream
Ingredients:
1 Cup Whipping Cream
2 Cups Mango Puree without fiber
1/2 Cup Powdered Erythritol
1/2 Cup Whole Milk
1/2 Cup Condensed Milk
1/2 Cup Chopped Mango
Whip the cream till stiff peaks. Take 10-15 mins.
Add in condensed milk, whole milk along with drizzling of Erythritol (or powdered sugar)
Combine well till no sugar lumps remain.
Add in chopped mangoes.
Freeze covered with cling wrap or 8-16 hours.
Scoop and serve!
Mango delight
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