Mango Ice Cream Recipe

Name: Mango Ice Cream
Prep time: 30 min
Cook time: 4 min
Total time: 34 min
Yield: 4
Cuisine: Korean
Ingredients: 240g Mango; 40g Sugar; 10g Lemon juice; 3 Egg yolks; 30g Sugar; 15g Corn starch; 180g Condensed milk; 250g Hot milk; 5g Vanilla extract; 350g Heavy cream; 130g Mango puree; 130g Mango

Cooking TreePublished: 2023-03-05 Updated: 2023-03-0201.1K views

Cooking Tree will show you how to make a homemade version of this delectable recipe for Mango Ice Cream.

I made chewy and cool mango ice cream~
I think it’s cooler and more delicious by making mango puree and adding raw mango flesh.

It has a chewy texture with starch added and it melts in your mouth softly. I added mango flesh, but if I omit the pulp and add puree, I think it will look cleaner and more beautiful~

It has a strong and refreshing feeling, so it is really refreshing and delicious to eat.

Enjoy watching~~♬~

Follow along with the 📝 recipes below👇🏾👇🏾

Mango Ice Cream

Pin Print

Rating: 5.0/5
( 60 voted )

Serves: 4 Prep Time: 30 Minutes Cooking Time: 04 Minutes 04 Minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

240g Mango

40g Sugar

10g Lemon juice

3 Egg yolks

30g Sugar

15g Corn starch

180g Condensed milk

250g Hot milk

5g Vanilla extract

350g Heavy cream

130g Mango puree

130g Mango

Instructions

Put the mango flesh and sugar in a pot and boil. When the mango is mashed and drowsy, add lemon juice and boil a little more.

Add sugar to egg yolk and mix, add cornstarch and mix, then add condensed milk and mix. Add hot milk and vanilla extract and mix.

Transfer to a pot, stir over low heat until thickened, and then transfer to another bowl and cool.

Whip the whipping cream gently to the point where it stands up to a horn, and filter the cooled (3) through a sieve.

Add the cooled mango puree and mix, then add the mango flesh (130g) and mix.

Pour into a container, flatten, and harden in the freezer for at least 6 hours.

Did You Make This Recipe?
Tag us on Instagram at @Cooking Tree.