Gluten Free Mango Ice Cream Simple Recipe
This Mango Ice Cream will be an absolute hit this summer! All you’ll need is 3 ingredients and 10 minutes of prep time – let the freezer do the rest for you! This easy homemade icecream is super creamy and sweet, with a delicious zing from the mango which will leave you wanting more. I crave nothing more than ice-cold ice cream on a hot summer day, and if I’m making it? This. Is. The. ONE!
I love how this Mango Ice Cream has real fruit in it for a boost in nutrition, but it still tastes like a very decadent treat. For this gluten-free ice cream recipe, you don’t even need to use an icecream maker or food processor! All you need is one bowl and a blender. IceCream Recipes with minimal cleanup and no churning are always a win in my books.
Ingredients for Mango Ice cream:
- Mango: Of course! Just 1 cup of fresh mango will give you 67% of the recommended amount of vitamin C for the day! Not only that, but it also has a high concentration of copper (20%), folate (18%), and vitamins B6, A E B5, and K, to name a few! I have used fresh Alphonso mango pulp.
- Heavy or whipping cream: Fat is an essential part of our diets, helping us feel full and satisfied. It’s also what makes this ice cream taste rich! I have used a cream with 25% fat for making this creamy ice cream. I prefer using Mother Dairy Cream.
- White sugar: Not a lot though, just to suit your own taste! If your mango and cream are sweet enough, you may even find that you can skip the sugar.
Method:
- Make a mango puree: dice the pulp of your mango, taking care to remove the skin, and add it to the blender. Tase the pulp, add sugar accordingly, and blend until it is smooth without adding any water. You can also skip this step by using canned mango puree!
- Add the cream to a mixing bowl. Whip the cream using a hand mixer or a stand mixer with a whisk attachment, until soft peaks form. You can also use a manual hand whisk if you don’t have the electrical appliances at home.
- Add the mango puree to the whipped cream and mix for 1-2 minutes until they are well combined. Taste it and add more powdered sugar if it’s needed.
- Pour the combined mango and cream mixture into a freezer-friendly container with a lid. Close the lid tightly. Freeze the ice cream for 5-6 hours, or until it is set.
Ready to eat? Take the mango ice cream out of the freezer and let it thaw for 5 minutes to let it soften a little. Scoop and serve!
