This delectable mango ice cream is an excellent treat for hot summer days, parties, or any time you crave a refreshing and guilt-free dessert. So, grab those ripe mangoes and allulose sweetener, and create a delightful frozen indulgence that everyone will love!
This creamy mango ice cream can be made in an ice cream maker or as a no churn ice cream. The no churn version will require regular stirring whilst the ice cream freezes.
Carbs in mangos
Mangos are a delicious tropical fruit that is naturally sweet and packed with nutrients. However, they also contain carbohydrates, mainly in the form of natural sugars. The carbohydrate content of mangos can vary slightly based on their size and ripeness, but on average, here is the approximate carbohydrate content in 100 grams (3.5 ounces) of mango:
- Carbohydrates: Around 14-16 grams
- Sugars: Approximately 13-14 grams
It's important to note that while mangos do contain natural sugars and carbohydrates, they also provide essential vitamins, minerals, and dietary fiber. The dietary fiber in mangos can help slow down the absorption of sugars, making them a healthier choice compared to sugary processed snacks and desserts.
Just 4 ingredients make this delicious tropical ice cream.
- Mango - select ripe, fresh mangos and puree them in a food processor or blender.
- Cream - whipping cream or heavy cream
- Coconut milk - ideally, use coconut milk from a can as that has a better fat content for freezing.
- Allulose - a low carb sweetener that makes a great ice cream with crystallization once frozen. Other low carb sweeteners could be used.
How to make mango ice cream
This is a simple recipe to make for summer.
Whisk the cream, allulose and coconut milk.
Stir in the mango puree.
Add to an ice cream maker and churn.
Pour into a container for freezing.
When ready to serve, take the ice cream out of the freezer and let it sit at room temperature for a few minutes to soften slightly before scooping.
While mango ice cream can be stored for several months, it's best to consume it within two to three months for the best flavor and texture.
Mango ice cream variations
Mango ice cream is a versatile treat, and there are various ways to add exciting twists and flavors to the classic recipe. Here are some delicious mango ice cream recipe variations you can try:
- Mango Coconut Ice Cream: Add a tropical twist by incorporating coconut milk or coconut cream into the recipe. The combination of mango and coconut creates a rich and creamy ice cream with a delightful island flavor.
- Mango Lassi Ice Cream: Inspired by the popular Indian drink, blend yogurt with mangoes, and add a touch of cardamom or saffron for a unique and tangy mango lassi-flavored ice cream.
- Spicy Mango Ice Cream: For those who enjoy a bit of heat, add a pinch of chili powder or cayenne pepper to the mango ice cream mixture. The sweet and spicy combination is a delightful surprise for the taste buds.
- Mango Lime Ice Cream: Enhance the mango flavor by adding freshly squeezed lime juice and a bit of lime zest to the ice cream. This variation adds a refreshing and zesty twist to the traditional mango flavor.
- Mango Mint Ice Cream: Infuse the ice cream with chopped fresh mint leaves or mint extract for a refreshing and cool flavor. The combination of mango and mint is perfect for hot summer days.
- Mango Cardamom Ice Cream: Blend the mangoes with a hint of ground cardamom for a delightful fusion of sweet and aromatic flavors.
- Mango Ginger Ice Cream: Add finely grated fresh ginger to the ice cream mixture for a spicy and warming twist that complements the sweetness of the mango.
- Mango Raspberry Swirl Ice Cream: Create a vibrant and visually appealing ice cream by adding a raspberry swirl. Puree fresh or frozen raspberries with a touch of sweetener and swirl it into the mango ice cream before freezing.
- Mango Banana Ice Cream: Combine mangoes with ripe bananas for a creamier texture and a naturally sweeter taste. The banana adds extra natural sweetness and complements the mango flavor.
- Mango Avocado Ice Cream: Avocado adds a creamy and buttery texture to the mango ice cream. Blend ripe avocado with mangoes for a healthy and indulgent variation.
Mango Ice Cream
- 2 cups mango puree
- 2 cups whipping cream
- 1 cup coconut milk, canned
- ½ cup allulose or other low carb sweetener
- In a large bowl, whisk the cream, coconut cream and allulose until the mixture is combined.
- Stir in the mango puree until even in color.
Ice Cream Machine
- Cover the mixture and refrigerate for at least 2 hours or until it's thoroughly chilled. Chilling the mixture helps it to churn better in the ice cream maker and results in a creamier texture.
- Once the mixture is chilled, pour it into your ice cream maker and churn according to the manufacturer's instructions. The process usually takes around 20-25 minutes.
- After churning, the ice cream will be in a soft-serve consistency. If you prefer a firmer texture, transfer the ice cream to an airtight container, cover it with a lid, and place it in the freezer for an additional 2-4 hours, or until it reaches the desired firmness.
- Serve the delicious mango ice cream in bowls or cones, and enjoy the delightful tropical flavors!
No Churn Ice Cream
- Once the mixture is well blended and sweetened to your liking, transfer it to a container suitable for freezing.
- Cover the container with a lid or plastic wrap and place it in the freezer for at least 4-6 hours, or until the ice cream is firm.
- Every 30 minutes during the freezing process, take the container out of the freezer and give the ice cream a good stir. This will help prevent ice crystals from forming and ensure a smoother texture.
- After the ice cream has completely frozen and is firm, it's ready to serve!
The information shown is an estimate provided by an online nutrition calculator.