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Homemade mango 🍨 icecream
Homemade mango 🍨 icecream

Before you jump to Homemade mango 🍨 icecream recipe, you may want to read this short interesting healthy tips about Nutritious Vitality Snacks.

Healthy eating encourages a feeling of health and wellbeing. Increasing our consumption of well balanced meals while reducing the intake of unhealthy types contributes to a more wholesome feeling. A salad allows us to feel a lot better than a piece of pizza (physically anyway). This is usually a problem, nonetheless, in terms of eating between meals. Shopping for snacks can be a challenge because you have so many options. Here are a handful of healthy snacks that you can use when you need a quick pick me up.

Foods made from whole grains are great for a fast snack. Starting your day with a piece of whole grain toasted bread can give you that additional boost you need to get going. When you need a fast snack food on your way out the door, never forget to look for whole grain chips, pretzels, and crackers. Deciding on whole grain foods is always far better than eating the refined grains we commonly obtain in our grocery stores.

You will not have to look far to discover a wide selection of healthy snacks that can be easily prepared. Being healthier doesnt have to be a battle-if you let it, it can be quite uncomplicated.

We hope you got benefit from reading it, now let’s go back to homemade mango 🍨 icecream recipe. To make homemade mango 🍨 icecream you only need 4 ingredients and 12 steps. Here is how you achieve it.

The ingredients needed to cook Homemade mango 🍨 icecream:
  1. Provide 2 large mangoes, ripe and juicy - to make 2 cups puree
  2. Prepare 1 can sweetened condensed milk
  3. Take 2 cups thickened cream / heavy cream / whipping cream, cold
  4. You need 1/8 tsp yellow liquid food colouring(optional)
Steps to make Homemade mango 🍨 icecream:
  1. Dice the flesh of the mango Puree using a blender, food processor or stick blender then measure out 2 cups of mango puree (about 2 1/4 cups of diced mango).
  2. Pour puree into a non-stick skillet over medium low heat. Cook, stirring constantly, for 8 - 10 minutes or until it reduces by half. The test is when you can drag a wooden spoon across the skillet and the path remains there for a second Or measure out the puree to ensure it's reduced to at least 1 cup - less is even batter!
  3. Cool puree
  4. Combine cooled mango and condensed milk in a bowl. Add food colouring if using. Whisk until combined.
  5. Beat cream with a hand held beater or stand mixer until stiff peaks form
  6. Take a scoop of cream and put it in the mango mixture. Fold through until mostly combined - lumps is fine (this is just to lighten it up a bit)
  7. Then pour the mango mixture into the cream. Fold through rather than mixing vigorously like you would cake batter, until lump free. This will take a few minutes.
  8. Pour into a container (preferably with a lid). I recommend glass, if you can, or other non reactive container.
  9. Place a piece of baking / parchment paper on the surface. Then place lid on or using cling wrap
  10. Freeze for 12+ hours
  11. Remove parchment paper. Stand for 5 minutes to soften slightly, then scoop and serve!
  12. If frozen for 24 hours or longer, it will need a couple of extra minutes to soften to a scoop able consistency

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