Mango Malai Ice Cream . Recipe

I recently whipped up an Easy Mango Ice Cream Recipe starring ripe mangoes, full-fat milk, and heavy whipping cream. The sweetened condensed milk and a hint of cardamom add a subtle spice while saffron and pistachios deliver a refined touch. Each spoonful surprises with vibrant flavor.

I’ve always been amazed at how easy it is to whip up a delicious homemade treat and this Mango Malai Ice Cream recipe is one of my favorites. When I combine the natural sweetness of 2-3 large ripe mangoes with 1 cup of full-fat milk and 2 cups of heavy whipping cream, I know I’m onto something special.

Add in a can of sweetened condensed milk and a dash of sugar that really brings all the flavours together. I like to include a pinch of cardamom powder and a few saffron strands for that extra kick.

Sometimes I toss in a little lemon juice to keep the vibrant colour of the mango, and if I’m feeling fancy, I garnish it with some finely chopped pistachios for a bit of crunch. This recipe is one of the easier sweet recipes I’ve tried and it makes me feel like I\’m exploring a new world of easy homemade ice cream ideas every time.

Enjoy the adventure in every scoop!

Why I Like this Recipe

I really love this recipe because:

1. I like how the fresh, ripe mangoes give it a natural tropical flavor that isn’t too overpowering. The mango puree tastes so real and makes me feel like I’m enjoying a summer treat even on a chilly day.

2. I enjoy the super creamy texture thanks to the full-fat milk and heavy whipping cream. It almost feels like a homemade hug in every bite and thats exactly what I need after a long day.

3. I appreciate that the recipe is flexible with the sugar and spice levels. I can tweak it to suit my taste (sometimes I go a little more on the cardamom or add more lemon juice to brighten it up) and that makes it fun to make again and again.

4. I love the garnishing touch of pistachios which adds a nice crunch and a burst of flavor. It’s a little extra step that makes the whole dessert feel even more special.

Ingredients

• Ripe mangoes deliver natural sweetness, fiber and vitamins, giving a tropical vibe.
• Full-fat milk adds protein and creaminess, ensuring a smooth, velvety texture.
• Heavy whipping cream lends richness with extra fat, making it incredibly indulgent.
• Sweetened condensed milk infuses deep sweetness and condensed creaminess for extra body.
• Sugar boosts sweetness to balance tart fruit and enhance the overall flavor.
• Cardamom powder gives a pinch of spice while saffron offers subtle floral notes.
• Lemon juice preserves mango color and pistachios add crunch and healthy fats.
• Each ingredient works together unique adding depth and richness to every spoonful.

Ingredient Quantities

• 2-3 large ripe mangoes (about 1.5 to 2 cups of mango puree)
• 1 cup full-fat milk
• 2 cups heavy whipping cream
• 1 can (14 oz) sweetened condensed milk
• 1/4 cup sugar (you can adjust based on the sweetness of the mangoes)
• 1/4 tsp cardamom powder
• A pinch of saffron strands (optional but adds a nice flavor)
• 2 tbsp lemon juice (optional, helps preserve the mango color)
• 2 tbsp finely chopped pistachios (optional for garnish)

How to Make this

1. Peel and cut 2-3 ripe mangoes into chunks then blend them into a puree until smooth. If you want the color to stay bright, stir in 2 tbsp lemon juice.

2. In a large bowl, whisk together 1 cup full-fat milk, 2 cups heavy whipping cream, and a can of sweetened condensed milk until they are well combined.

3. Mix in 1/4 cup sugar; you can adjust this amount later if needed based on how sweet the mangoes are.

4. Add 1/4 tsp cardamom powder and a pinch of saffron strands (if you have them) to the milk and cream mixture for an extra boost of flavor.

5. Gently fold the mango puree into the milk mixture making sure everything is evenly distributed.

6. Cover the bowl and chill the mixture in the fridge for about 2 hours so that the flavors can blend nicely.

7. Once chilled, pour the mixture into your ice cream maker and churn it for about 20-25 minutes until it reaches a thick, soft-serve consistency.

8. If you don’t have an ice cream maker, pour the mixture into a freezer-safe container and stir it well every 30 minutes. Repeat this process for around 2-3 hours.

9. When the ice cream has firmed up to your liking, transfer it to a clean container, smooth the top, and cover it tightly.

10. Freeze the container for at least 4 hours before serving. When ready to serve, sprinkle 2 tbsp finely chopped pistachios on top if you want a nice crunchy garnish. Enjoy your homemade mango malai ice cream!

Equipment Needed

1. A sharp knife and a peeler to remove the skin and cut the mangoes
2. A cutting board for prepping the fruit
3. A blender to turn the mango chunks into a smooth puree
4. A large mixing bowl for combining the milk, cream, and condensed milk
5. A whisk to blend the dairy mixture and dissolve the sugar
6. Measuring cups and spoons to accurately measure ingredients like milk, cream, lemon juice, cardamom, and saffron
7. An ice cream maker for churning the mixture (or a freezer-safe container and a sturdy spoon if you prefer manual stirring)
8. A spatula or mixing spoon for gently folding the mango puree into the milk mixture

FAQ

Mango Malai Ice Cream . Recipe Substitutions and Variations

• Instead of full-fat milk, you could use unsweetened almond milk or coconut milk if you’re trying to lighten things up.
• If you dont have heavy whipping cream, you can swap it with coconut cream which gives a nice tropical twist to the ice cream.
• For sweetened condensed milk, you can make your own by simmering evaporated milk with a bit more sugar to get that thick, sweet texture.
• If you’re looking to lower the refined sugar, try substituting it with honey or agave syrup, but remember they are sweeter so adjust as needed.
• Not a big fan of cardamom? A pinch of cinnamon powder can be a simple alternative to bring a warm flavor profile.

Pro Tips

1. Try using really ripe mangoes – if they’re too firm, the ice cream might not have as strong a flavor. Also, a squeeze of lemon juice with the puree helps keep the color bright and fresh-looking.
2. When you mix the mango puree with your cream and milk, be super careful not to over-stir it. Overmixing can break down the texture and make it too runny, so gently fold them together for a better consistency.
3. If you dont have an ice cream maker, stir the mixture every 30 mins like clockwork while freezing so you dont end up with big ice crystals. It takes some work but pays off with that smooth, creamy texture.
4. Adjust the sugar after tasting the mango puree first. Mangoes can vary in sweetness so you might not need as much sugar as the recipe calls for and that way your ice cream wont be overly sweet.