Mango ice cream is something that I absolutely adore and thought would be a perfect recipe to post for the blog’s birthday. It used to be a delicacy when we were growing up, only available during summer time. I’m not sure if the situation is still the same in India, but here in the US, Indian groceries carry Mango pulp all through the year making mango ice cream accessible any time you want it.
I already posted a Mango ice cream recipe couple of years back, but this time I wanted to use the cornstarch thickening method that I’ve used for my vanilla ice cream to make it creamier and less icy. The end result was this creamy and delicious ice cream with no added preservatives, but filled with yummy mango goodness.
Mango Ice Cream
- 2½ cups Mango puree
- 1 cup Heavy cream
- 2 cups milk Whole
- ¾ cup Sugar
- 2 tsps Cardamom powder
- 1½ tbsps Cornstarch
- 2 tbsps Corn syrup Light
- 3 tbsps Cream cheese – softened (to make ice cream scoopable)
- Whisk cornstarch with 3tbsp milk in a small bowl and set aside.
- Add the rest of the milk to a sauce pan along with cream, corn syrup and sugar. Bring to a boil; lower the heat and simmer the mixture until sugar dissolves, about 5-6 minutes.
- Add the mango puree and simmer for another 2 minutes.
- Take off the heat and slowly stir in the cornstarch slurry, mix thoroughly and put it back on flame.
- Return to boil and cook on medium flame until the mixture thickens a little, about 2 minutes.
- Take the mixture of the heat, whisk in the softened cream cheese and cardamom powder.
- Allow to cool completely; chill for 4 hours or overnight.
- Once chilled, follow the ice cream machine’s instructions to make the ice cream. Enjoy!!