By: redchilliesPosted on

mangi_icecream-032-774x1024

I had bookmarked this recipe Vegan Ice Cream: Coconut, Cherry & Almond by Soma long time ago and had been meaning to try it ever since.  The appealing factor for me (apart from those captivating pictures) was the usage of coconut milk instead of full fat milk, heavy cream for making the ice-cream. And not to mention the creamy and thick texture of the ice-cream giving it a feeling of regular ice-cream more than that of a Sorbet.

Last week I had all ingredients on hand for making the ice-cream and decided to give it a try. I used her recipe as a guideline and made few changes of my own. I used mango pulp instead of cherries (mangoes in my opinion is a safe bet, if you are trying for the first time). I decided to use Light Organic Coconut milk for this (You can use regular coconut milk for this). I also used evaporated milk along with the coconut milk as I was not sure how the combination of mango and coconut milk alone might taste like. I used this Evaporated milk here.

But then when I tried it, the results did not surprise me at all. The taste was delicious, it did not melt easily like the Frozen Blueberry Yogurt, and the taste was pretty close to the real Mango Ice cream. It still has some amount of crystals like a Sorbet. I also added cardamom powder (though it is optional) and so this ice cream had that Mango Kulfi type of decadent taste. The process of making this is also easy; all that is required is blending the mixture 3 times in interval of 6 hours and does not require any ice-cream maker.

Thanks Soma for posting such a wonderful recipe. This is a winner and also a keeper. I am sure I will be making this more often during summer of next year.

mangi_icecream-024-1023x891

Eggless Mango Ice Cream Recipe

Ingredients: 

  •  1 measure mango pulp ( I used sweetened mango pulp)/ use any fruit of choice
  •  1 measure coconut milk ( I used organic light coconut milk)
  •  1 measure evaporated milk
  •  Sugar (optional)
  •  Pecans/almonds
  •  Small Mango pieces (optional)
  •  Cardamom powder(optional)

Method:

  •  Blend together mango pulp, coconut milk, evaporated milk and cardamom powder thoroughly.
  •  Check for taste and add sugar and blend again well.
  •  Transfer it to an air tight container and freeze it for about 6 hours.
  •  After 6 hours take out the frozen mixture, allow to set and then blend it again. 
  •  Repeat step 2 and 3 one more time after 6 hours. During this time add mango pieces (optional) after blending mix well and then freeze again.
  • (So overall blend the mixture 3 times in a interval of 6 hours, freezing it in between.)
  •  Before serving take it out of the freezer, allow to set, scoop out the ice-cream then top it off with nuts and serve!

mangi_icecream-027-1024x758

(One last peek before you go!)

Related Posts Plugin for WordPress, Blogger...
Categories: Easy Vegetarian Recipes, Refreshments/ Summer Coolers

39 Replies to “Mango Ice Cream Recipe”

  1. Loved it!!
    Would not have guessed the coconut milk part. Was thinking you will post the recipe and then take a look.

    is that a black n white paper towel or a napkin? I liked it 🙂

    Thanks Upsi. The black and white are paper napkins. I had bought them long time ago and had been longing to use them 🙂 Glad you liekd them

  2. looks yummy,this is my fav…. is it ok to use regular coconut milk?

    Thanks Sandhya. Yes please go ahead and use the regular coconut milk it should be fine

  4. You made this ice-cream without ice cream maker?! Look so good RC. Here, the scorching summer has been started…and having a bowl of ice-cream would be pleasant!

  5. I made mango sorbet this summer using the same mango pulp coconut milk proportion but did not add any evaporated milk. And though it tasted good it was nowhere near as creamy as yours. This looks yummy. Will try it with evaporated milk, which I am not sure what is or where to find.
    BTW, where do you live Sonia where Scorching summer has already started in your part of the world? On our side the weather can’t decide if it is spring, winter or rainy season. 🙂

    Jaya, it so happened that I used evaporated milk, as I was not sure how using coconut milk all by itself would taste. Evaporated milk is available in the baking aisle along with condensed milk and they are available in cans. The consistency is that of regular milk and is not sweet. Another great use of it is to use it in gravies as substitute for cream, milk etc. Hope this helps.

  16. Lovely Lovely Lovely.. yesterday I lingered here for quite some time looking at the pictures and now I realized that i did not leave a comment. I think the evaporated milk part would have definitely made it creamier. A perfect mango kulfi I would say without the hassles of the kulfi. I am so doing this next summer. Thanks for the mention Supriya.

    PS: Love that black polka dotted paper/cloth (?)

  17. Though cold weather is already started here but today is sunny…wish that ice-cream bowl was in my hand…..looks amazing

  18. gosh!! that looks so good. been checking out recipes even though haven’t commented in a while.. been a bit pre occupied with other personal stuff.

  22. Hey dear here into blog hop after long time….Mango is my fav as i always said….But never tried ice creams at home as m a bit lazy in doing tht my thought is…. i can get tasty ice creamz outside then y waste energy…m sure trying at home gives double pleasure…wil surely try ones they look lovely 🙂

  25. Wowwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwww……………..looksextremely perfect…..carving for this right now…..love the mango flaovur in ice cream….

  27. this looks exotic and yummy.. i just wonder that you do not get any ice crystals?
    i suppose the taking it out of the freezer and reblending 2 times might eliminate that..
    years ago when i made ice cream at home, i used to add gelatin to reduce the ice part..do you think that can be tried here??

    thanks..

    Thanks for the warm comments. I blended the mixture 3 times and that helped minimise the crystals. this is still in between a sorbet and full cream ice-cream. Unfortunately, I have not tried with gelatin, but i am sure that will work. Hope that helps

  28. Pingback: Mango Peda

  29. Hi, tried this recipe of yours.. I came out great.. thanks for sharing.. i have posted it in my blog..do check out..

  31. Shilpa, thanks. About the crystals, I have mentioned it in my post itself. Since this does not use heavy cream (only low fat ingredients) this will not have that creamy texture.

  34. Looks great and I plan to make it with mangos from our tree, but have a question relating to your measurements (by 1 measure of each of the ingredients below,do you mean a cup ?)
    1 measure mango pulp ( I used sweetened mango pulp)/ use any fruit of choice
    1 measure coconut milk ( I used organic light coconut milk)
    1 measure evaporated milk
    Tks

  38. Hi I’m from Australia and don’t really know what you mean by 1 measure
    I thought it would be 1 cup 250 ml?would love to make the recipe

  39. Hi,

    I tried to make this ice cream, but it came out like sorbet. What do we need to do to get it creamier. I blended the mixture 3 times. Do we need to blend it for a long time?

    Thank you for your help,
    Dhaaravi

Comments are closed.