1 ¾cupsMango pulp or puree(puree from about 3 mangoes)
1 ½cupsHeavy whipping cream
¼cupSugar¼ cup of sugar is perfect to sweeten the cream + more as required as per your mangoes' sweetness
1tablespoonPure vanilla extract
Instructions
Puree the mango and add the required amount of sugar as per the fruit’s sweetness.
Chill the bowl, whisk attachment and heavy whipping cream in the freezer for 10 minutes. Why? If everything is nice and chilled then cream gets whipped very quickly and also gets whipped to its maximum volume.
Add ¼ cup of sugar to the cream. Start beating using a hand mixer or stand mixer with a whisk attachment.
Beat it until you get a stiff peak. Make sure not to overbeat it otherwise you’ll get a curdled texture.
Add mango pulp and vanilla extract. Fold that into the whipped cream until everything is well combined.
Pour into the shallow and wide container (e.g. loaf pan). Cover it with a plastic wrap that should be touching the ice cream batter surface to prevent the ice crystal formation on top. Freeze it until set and frozen (about 5-6 hours).
Ready to eat? Remove the container from the freezer and let it sit for 5 minutes to soften slightly. Now scoop and serve.
Notes
Do not overbeat the heavy cream otherwise it starts to curdle and at that stage, the butter will start to separate.
Try to use ripe, sweet mangoes to get the best mango flavor in the ice cream.
Canned mango pulp can be used instead of fresh mangoes. Canned alphonso mango pulp is easily available in Indian grocery stores.
Instead of vanilla extract, you can flavor the ice cream with cardamom powder and saffron.
You can add some mango pieces or nuts like pistachios, almonds or chocolate chips into the ice cream before freezing.