Mango Ice cream with touch of cardamom

5 from 16 votes

Delicious eggless mango ice cream made with heavy cream and milk.

Prep Time5

Cook Time10

chilling time2

Total Time2 15

Course: Dessert

Cuisine: American

Keyword: homemadeicecream, mango ice cream, Mango recipes

Servings: servings

Calories: 148kcal

2 large mangoes peeled, seed removed and cubed (approximately 3 cups chopped fruit and 2 ½ cup puree)
¾ cup sugar
Juice of one lime freshly squeezed - approximately 1 ½ tablespoon (Lime is used to bring out the flavor of mango and other fruits)
1 cup heavy whipping cream
3 pods of cardamom
¾ cup milk I used 2% milk

In a blender puree the mango, ¼ cup sugar, cardamom and lemon juice until very smooth.
In a large bowl, combine cream and milk with the remaining ½ cup sugar, stirring to dissolve the sugar. Stir in the pureed mango. Do not beat. Just stir gently to mix in.
Chill the mixture for 2 hours.

Transfer the mango-milk cream mixture to ice cream maker and churn. Mix about 25-30 minutes or according to manufacturer's instructions.

If you don't have an ice cream maker, pour the ice cream mixture into a wide, airtight container and put in refrigerator for at least 1 hour then place in the freezer for 30 minutes. Beat ice cream mixture with an electric mixer until smooth. Put it back in the freezer for 40 minutes - then beat with an electric mixer. Repeat "40 minute freeze-then-beat cycle" 3 times. You can either beat ice cream mixture every 40 minutes until frozen or let ice cream mixture freeze on its own.
Serve as much you wish.