Authentic Mango Ice Cream Recipe – Cardamom & Lime Delight

Last Updated on 1 month by Neha Deshmukh

Authentic Mango Ice Cream Recipe – Cardamom & Lime Delight

Hey everyone! If you’re anything like me, the mere thought of mangoes instantly transports you to a sunny, happy place. And what’s better than enjoying the king of fruits in a cool, creamy, homemade ice cream? This mango ice cream recipe is a family favorite – I first made it during a particularly scorching summer, and it’s been a tradition ever since! It’s unbelievably easy, bursting with flavor, and guaranteed to be a crowd-pleaser. Let’s get started!

Why You’ll Love This Recipe

This isn’t just any mango ice cream. We’re taking things up a notch with the warm, aromatic touch of cardamom and a zing of fresh lime. It’s a beautiful balance of sweet, fragrant, and refreshing. Plus, making your own ice cream is surprisingly satisfying – and you control exactly what goes into it! It’s perfect for beating the heat, impressing your friends, or just treating yourself to a little slice of heaven.

Ingredients

Here’s what you’ll need to create this dreamy mango ice cream:

• 2 large mangoes
• 0.75 cup sugar (about 150g)
• 1.5 tablespoon lime juice (about 22.5ml)
• 1 cup heavy whipping cream (240ml)
• 3 cardamom pods
• 0.75 cup milk (180ml)

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference.

• Mangoes: We’ll get into choosing the perfect mangoes in a bit, but ripe, juicy mangoes are key!
• Sugar: I prefer granulated sugar, but caster sugar works beautifully too. You can also experiment with a little honey for a different flavor profile.
• Heavy Cream: Don’t skimp on the fat content here! Heavy cream (at least 35% fat) is what gives the ice cream its rich, creamy texture.
• Cardamom: Freshly cracked cardamom pods are always best. The aroma is incredible!
• Lime Juice: Freshly squeezed is a must. Bottled juice just doesn’t compare.

Mango Selection – Choosing the Right Variety

Choosing the right mangoes is crucial. Alphonso mangoes are the gold standard for Indian desserts, and if you can get your hands on them, absolutely use them! But don’t worry if you can’t. Other great options include Kent, Keitt, or Tommy Atkins mangoes. The key is to choose mangoes that are fragrant, slightly soft to the touch, and yield gently when pressed.

Cardamom: The Queen of Spices & Its Role

Cardamom is a staple in Indian cuisine, and for good reason! It adds a beautiful floral, slightly citrusy aroma that complements the sweetness of the mango perfectly. Don’t be shy with it – it really elevates the flavor. I like to lightly crush the pods to release their fragrance before adding them to the puree.

The Importance of Heavy Cream for Texture

Seriously, don’t try to substitute the heavy cream with anything lighter. It’s what gives this ice cream its unbelievably smooth and creamy texture. The high fat content prevents ice crystals from forming, resulting in a luxurious mouthfeel.

Regional Variations in Mango Ice Cream (e.g., Alphonso Mango Focus)

While this recipe is a fantastic base, mango ice cream varies across India. In Maharashtra, you’ll find it heavily influenced by the Alphonso mango, often with just a touch of cardamom. In other regions, saffron or even a hint of nutmeg might be added. Feel free to experiment and make it your own!

Step-By-Step Instructions

Alright, let’s make some ice cream!

1. Peel and cube the mangoes. Place them in a blender along with 0.75 cup sugar, the cardamom pods, and 1.5 tablespoon lime juice. Blend until completely smooth.
2. In a separate bowl, combine 1 cup heavy cream and 0.75 cup milk. Stir until the sugar is fully dissolved.
3. Gently mix the mango puree into the cream-milk mixture. Don’t overbeat – you want to keep it light and airy.
4. Chill the mixture in the refrigerator for at least 2 hours. This helps it develop a better texture.
5. Pour the chilled mixture into your ice cream maker and churn for 25-30 minutes, or until it reaches a soft-serve consistency. If you don’t have an ice cream maker (don’t worry, we’ll talk about that later!), you can freeze it manually.
6. Transfer the ice cream to an airtight container and freeze for at least 2-3 hours, or until firm.
7. Serve chilled and enjoy!

Expert Tips

Here are a few tricks I’ve learned over the years:

• Achieving the Perfect Smooth Texture: Chilling the mixture thoroughly before churning is key. It helps prevent ice crystals from forming.
• Preventing Ice Crystals: The fat content in the heavy cream is your friend! Also, storing the ice cream in an airtight container is essential.
• Adjusting Sweetness to Your Preference: Taste the mango puree before adding it to the cream mixture. If your mangoes are particularly sweet, you might want to reduce the amount of sugar.

Variations

• Vegan Mango Ice Cream Adaptation: Substitute the heavy cream and milk with full-fat coconut cream and coconut milk. It’ll have a slightly different flavor, but it’s still incredibly delicious! My friend, Priya, swears by this version.
• Gluten-Free Confirmation (Naturally Gluten-Free): This recipe is naturally gluten-free, so everyone can enjoy it!
• Spice Level Adjustment – More or Less Cardamom: Feel free to adjust the amount of cardamom to your liking. If you’re not a huge fan, start with just 2 pods.

Summer Cooling Dessert – Perfect for Hot Weather

This ice cream is the perfect antidote to a hot summer day. It’s light, refreshing, and incredibly satisfying.

Festival Adaptations – Mango Ice Cream for Celebrations

Mango ice cream is a popular dessert during Indian festivals like Holi and Diwali. You can add a sprinkle of saffron or chopped pistachios for a festive touch.

Serving Suggestions

• Garnishing Ideas – Pistachios, Saffron, Mango Slices: A sprinkle of chopped pistachios, a few strands of saffron, or a few slices of fresh mango make a beautiful garnish.
• Complementary Desserts: Serve with gulab jamun or rasgulla for a truly decadent Indian dessert spread.
• Pairing with Indian Meals: It’s a fantastic palate cleanser after a spicy Indian meal.

Storage Instructions

• Freezing for Longer Storage: Store the ice cream in an airtight container in the freezer for up to 2 weeks.
• Maintaining Texture During Storage: To prevent ice crystals from forming, press a piece of plastic wrap directly onto the surface of the ice cream before sealing the container.

FAQs

What type of mangoes work best for this recipe?

Alphonso mangoes are ideal, but Kent, Keitt, or Tommy Atkins are good substitutes.

Can I use mango pulp instead of fresh mangoes?

Yes, you can! Use about 2 cups of mango pulp. Just make sure it’s good quality and doesn’t have any added sugar.

How do I adjust the sweetness of the ice cream?

Taste the mango puree before adding it to the cream mixture and adjust the sugar accordingly.

What if I don’t have an ice cream maker?

No problem! Pour the chilled mixture into a freezer-safe container and freeze for about 3-4 hours, then take it out and beat it vigorously with a whisk or electric mixer. Repeat this process 2-3 times to break up the ice crystals.

How can I tell when the ice cream is ready to serve?

It should be firm enough to scoop, but still slightly soft. If it’s too hard, let it sit at room temperature for a few minutes.

Can this ice cream be made ahead of time?

Absolutely! You can make it a day or two in advance and store it in the freezer.