Authentic Alphonso Mango Ice Cream Recipe – Easy Homemade Frozen Dessert

Last Updated on 2 months by Neha Deshmukh

Authentic Alphonso Mango Ice Cream Recipe – Easy Homemade Frozen Dessert

Okay, let’s be real. Is there anything that screams summer quite like a scoop of perfectly ripe mango ice cream? I remember making this for the first time during a particularly scorching heatwave, and honestly, it was a game-changer. This isn’t just any mango ice cream, though. We’re talking about the real deal – Alphonso mango ice cream. It’s unbelievably creamy, intensely flavorful, and surprisingly easy to make at home. Trust me, once you try this, you’ll never go back to store-bought!

Why You’ll Love This Recipe

This recipe is all about simplicity and maximum flavor. It requires minimal ingredients and no fancy equipment (though an ice cream maker is a bonus – more on that later!). The result? A luscious, vibrant ice cream that captures the essence of summer in every bite. It’s perfect for beating the heat, impressing your friends, or just treating yourself to a little slice of heaven. Plus, the aroma while it’s freezing… pure bliss!

Ingredients

Here’s what you’ll need to create this Alphonso magic:

• 4 Alphonso mangoes
• 400 ml condensed milk (about 1 ¾ cups)
• 2 cups heavy cream (approximately 480ml)

Ingredient Notes

Let’s talk ingredients, because getting these right makes all the difference.

Alphonso Mangoes: The King of Mangoes & Why They Matter

Seriously, if you can get your hands on Alphonso mangoes, do it. They’re known as the “King of Mangoes” for a reason! Their intensely sweet, fragrant flavor and creamy texture are unmatched. They’re a bit pricier, but totally worth it for this recipe. If you can’t find them, see the FAQ section for alternatives.

Condensed Milk: Choosing the Right Kind

Regular sweetened condensed milk is what we want here. Don’t accidentally grab evaporated milk! The condensed milk adds sweetness and helps create that incredibly smooth texture.

Heavy Cream: Fat Content & Whipping Tips

We need heavy cream with a high fat content (at least 35%) to get those beautiful, stiff peaks. This is crucial for a creamy, not icy, ice cream. Make sure your cream is very cold before whipping – pop it in the freezer for 10-15 minutes beforehand.

Step-By-Step Instructions

Alright, let’s get to the fun part!

1. First, peel and dice those gorgeous Alphonso mangoes. You’ll want about 4 cups of diced mango.
2. Now, blend the diced mangoes in a blender or food processor until you have a super smooth puree. No chunks allowed!
3. Pour the mango puree into a pan and cook over medium heat for about 10 minutes, stirring frequently. We want to reduce it by about half – this concentrates the mango flavor. Let it cool completely.
4. In a large bowl, mix the cooled mango puree with the condensed milk. Give it a good whisk until everything is well combined.
5. In a separate bowl, whip the heavy cream until stiff peaks form. This might take a few minutes, but be patient! You want it to hold its shape.
6. Gently fold the mango-condensed milk mixture into the whipped cream. Be gentle! We don’t want to deflate all that lovely air we just whipped in.
7. Pour the mixture into a freezer-safe container. Cover tightly (plastic wrap pressed directly onto the surface helps prevent ice crystals) and freeze for 10-12 hours, or preferably overnight.
8. Before serving, let it thaw for about 5 minutes to soften slightly. This makes it easier to scoop.

Expert Tips

A few little things that can take your ice cream from good to amazing.

Achieving the Perfect Texture

The key to creamy ice cream is all about minimizing ice crystal formation. Reducing the mango puree helps, as does using high-fat heavy cream. Folding gently is also super important!

Preventing Ice Crystals

Besides reducing the puree and gentle folding, covering the ice cream tightly during freezing is essential. Pressing plastic wrap directly onto the surface creates a barrier against air.

The Importance of Chilling

Make sure everything is cold – the mango puree, the cream, even the bowl you’re whipping the cream in. Cold ingredients emulsify better and help create a smoother texture.

Variations

Want to get creative? Here are a few ideas:

Vegan Mango Ice Cream Adaptation

My friend Priya is vegan, and she swears by using full-fat coconut milk instead of heavy cream and a plant-based condensed milk. It’s surprisingly delicious!

Dairy-Free Mango Sorbet Option

For a super refreshing dairy-free option, skip the condensed milk and cream altogether! Just freeze the mango puree. You might need to add a squeeze of lemon juice to prevent it from becoming too hard.

Adjusting Sweetness Levels

If you prefer a less sweet ice cream, you can reduce the amount of condensed milk slightly. Taste as you go!

Spice Level: A Hint of Cardamom?

My grandmother always added a pinch of cardamom powder to her mango ice cream. It adds a lovely warmth and complexity. About ¼ teaspoon is perfect.

Summer Cooling Dessert – Festival Adaptations (Holi, Summer Solstice)

This ice cream is perfect for celebrations! During Holi, the vibrant color is so fitting. And for the Summer Solstice, it’s a cool, refreshing treat to welcome the longest day of the year.

Serving Suggestions

Serve in bowls, cones, or even with a sprinkle of chopped pistachios or a drizzle of mango syrup. It’s also amazing with a side of crumbled biscuits or a warm mango crumble.

Storage Instructions

Homemade mango ice cream is best enjoyed within 2 weeks for optimal texture and flavor. Store it in an airtight container in the coldest part of your freezer.

FAQs

Got questions? I’ve got answers!

What is the best way to ripen Alphonso mangoes quickly?

Place them in a paper bag with a banana or apple. The ethylene gas released by these fruits will speed up the ripening process.

Can I use other types of mangoes if Alphonso aren’t available?

You can! Kent, Keitt, or Honey mangoes are good substitutes, but the flavor won’t be quite as intense.

How do I prevent my homemade ice cream from becoming too icy?

Use high-fat heavy cream, reduce the mango puree, and ensure the ice cream is stored in an airtight container.

Can this recipe be made in an ice cream maker?

Absolutely! Pour the mixture into your ice cream maker and follow the manufacturer’s instructions. It will likely take about 20-25 minutes.

How long can I store homemade mango ice cream in the freezer?

Up to 2 weeks for the best quality. After that, it may start to develop ice crystals.

What is the best way to thaw the ice cream for optimal texture?

Let it sit at room temperature for about 5-10 minutes before scooping. Don’t microwave it!