Best mango ice cream with choco chips with step by step pictures and video. This is an ice cream made without ice cream maker. A no churn mango ice cream recipe.
Learn how to make this easy homemade glutenfree mango ice cream topped with choco chips. This is eggless and needs very few ingredients. Its easy recipe to churn up an ice cream which is so creamy and flavorful.
I do not prefer adding any extra flavor for this ice cream, since we love having only mango flavor.
Mango ice cream with choco chip is luscious, creamy, and flavorful. Homemade ice cream is always a pleasure to serve for loved ones. It is healthy and free of preservatives. Indian summers are flooded with mangoes, so I make sure to prepare this mango ice cream every year.
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Mango and chocolate pair up very well. If you love mango and chocolate, then you will love this.
Mangoes the king of fruits are healthy and rich in dietary fibre, rich in antioxidants, boosts immunity and eye health. So, this rich and creamy dessert is welcome on all occasions.
My family is crazy with mangoes and jackfruit, so it is always a mango feast at home during the season.
Well coming to the recipe, it is quite easy, few ingredients and few steps to follow.
There are many recipes using mangoes in the blog, click here to know the recipe and try them in mango season
- Which variety of mangoes can be used?
- How to whip fresh cream for mango ice cream?
- Important steps to be followed while whipping the cream
- What if I do not have an electric hand blender?
- Which fresh cream is used in this recipe?
- Variations and flavors used in this recipe
- Detailed recipe of easy mango ice cream
- How to freeze the ice cream mixture?
- Serving options
Which variety of mangoes can be used?
Any mango variety can be used in preparing this mango ice cream. Always use fresh ripe mangoes for this recipe.
Do not use totapuri variety mangoes for this mango ice cream. They are slightly hard and crunchy which does not suit to this ice cream.
Clean wash the ripe mangoes, peel the skin, chop the mangoes, and use them in ice cream.
I prefer to use sweet mangoes for this ice cream. This reduces the use of more sugar to sweeten the ice cream.
If you prefer slight tangy taste, then adjust the sugar as per the sweetness of mangoes.
The color of the ice cream varies from dark yellow to light cream yellow based on the color of mangoes used in the recipe.
How to whip fresh cream for mango ice cream?
Whipping fresh cream is important step in this recipe. This makes ice cream creamy and luscious.
I have used 30% fat fresh cream in this recipe. If you have high fat fresh cream, then you can use that too. High fat cream will whip fast and become stiff in less time.
I have been using Amul fresh cream since many years for preparing whipping cream.
The temperature is particularly important while preparing whipped cream. If the temperature is high, you will not get good results.
Pre-requisite for whipping cream is having all the whipping instruments chilled.
Chill medium sized bowl and beater for 3 to 4 hours. Chill the fresh cream too for 3 to 4 hours. Do not freeze the cream.
Refrigerate the fresh cream tetrapack upright, so that the liquid or water content remains at the bottom. This helps in easily removing thick portion of cream for whipping.
Take a large bowl and add ice cubes. These ice cubes help in retaining the cold temperature. Now place the chilled bowl on the ice cubes and use this for whipping the cream.
Add cold fresh cream to the chilled bowl. Here is a particularly important step, always take thick cream from the tetra pack.
Start whipping at low speed for few seconds and then whip at high speed for 5 to 6 minutes.
As you start whipping the cream starts getting together and you get soft peaks. At this point you can stop whipping and use this whipped cream for ice cream preparation.
Important steps to be followed while whipping the cream
Do not whip for long time, this will break apart fat molecules, cream curdles, and you will get butter.
Always use a bowl which can hold the coldness or remain chill for nearly 7 to 8 minutes. I always prefer using a steel bowl to whip the cream, as steel bowl retains cold for long time.
What if I do not have an electric hand blender?
The best alternative to electric hand blender is mixer grinder. Pour the fresh cream into the blender, whip the cream using whip button in the mixer.
One more alternative method to whip the fresh cream is using hand beater, this takes more time approximately 10 mins to get thick peaks.
Which fresh cream is used in this recipe?
Fresh cream is an important ingredient in this recipe.
This fresh cream makes the ice cream creamy and gives nice texture.
Low fat fresh cream (store brought) is used in this recipe. Heavy cream or whipping cream can also be used in this recipe.
I have used Amul fresh cream in this recipe, you can use any reliable brand fresh cream available.
Refined sugar, cane sugar, jaggery powder or honey can be used to sweeten the mango choco chip ice cream.
In this recipe I have used refined sugar. Based on the sweetener used the final color of the ice cream slightly varies.
If jaggery or cane sugar is used, the final ice cream is slightly dark in color.
Variations and flavors used in this recipe
I have not used any extra flavors in making this mango choco chip ice cream.
Mango and chocolate are the best combination. I have used choco chips to add extra flavor and gives a nice crunch to every bite.
Chocolate chunks can also be used in place of choco chips to make this delicious mango ice cream.
Vanilla extract, mint extract, cardamom extract can be used in this recipe to flavor the mango ice cream. Other strong flavors like saffron or nutmeg can also be used.
The texture of ice cream can be varied as per your taste by adding few chunks of mangoes before freezing the ice cream mixture.
On an urgent note, make this heavenly combination of mango flavor with bites of choco chips before it is too late!
Detailed recipe of easy mango ice cream
Let us see a detailed recipe of how to make this delicious and flavorful mango choco chip ice cream.
Choose good quality ripe mangoes. Wash and clean the mangoes. Peel them and chop into small pieces.
Make a fine paste of sugar, milk powder and mango pieces. At this stage, you can retain few pieces of mangoes. Keep this aside for further use.
Next step is to whip the fresh cream to get thick peaks.
For whipping take a bowl, add ice cubes. Now place a pre-chilled small bowl, add the chilled thick cream.
Start whipping using a hand electric blender at low speed and then whip for 5 to 6 minutes at maximum speed until soft peaks are formed. Now whipped cream is ready to be used.
Now mix the mango mixture and whipped cream gently in two batches. Do not over mix the mixture. Do not use a hand blender instead gently mix with a spoon.
Add the choco chips to the ice cream mixture. Mix once and pour this into airtight container.
How to freeze the ice cream mixture?
Freezing the ice cream mixture is an important step to be followed to get a perfectly frozen treat.
Use a freezer friendly airtight container. Make sure to use airtight container to prevent the ice crystal formation during freezing. If not closed properly ice crystals are formed on the surface of the ice cream mixture.
Freeze the ice cream mixture for 10-12 hours. Serve this frozen dessert with toppings of your choice.
This delicious mango choco chip ice cream can be served plain, with mango pieces or chocolate sauce.
Link to ingredients and equipments used in the recipe is given belowMilk Powder Dark Chocolate Chips Glass Mixing Bowl Hand Electric Mixer
Best mango ice cream with choco chips
- Mango pieces (ripe) – 1 cup
- Sugar – ½ cup
- Milk powder – ¼ cup
- Fresh cream – 200ml (Amul 30% fat) (chilled)
- Choco chip – ¼ cup
- Wash and clean the mangoes. Peel them and chop into small pieces.
- Make a fine paste of sugar, milk powder and mango pieces. Keep this aside for further use.
- For whipping take a bowl, add ice cubes. Now place a pre-chilled small bowl, add the chilled thick cream.
- Start whipping using a hand electric blender at low speed and then whip for 5 to 6 minutes at maximum speed until soft peaks are formed. Whipped cream is ready to be used.
- Now mix the mango mixture and whipped cream gently in two batches. Do not over mix the ice cream mixture.
- Next add the choco chips to the ice cream mixture. Mix and pour this into airtight container.
- Use a freezer friendly airtight container. Make sure to use airtight container to prevent the ice crystal formation during freezing. If not closed properly ice crystals are formed on the surface of the ice cream mixture.
- Freeze the ice cream mixture for 10-12 hours. Serve this frozen dessert with toppings of your choice.
- This delicious mango choco chip ice cream can be served plain, with mango pieces or chocolate sauce.
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Pavithra M Adiga
I am a passionate foodie and food photographer with love to document easy, simple to follow, healthy vegetarian recipes in Dice n Cook.