Mango Ice Cream
Mango Ice Creamis a smooth rich flavored Ice Cream that is fast and easy.
Mango Ice Cream
mango ice cream - creamy & soft mango no cook mango ice cream without an ice cream maker
Servings 6 servings
Calories 518 kcal
heavy whipping cream
1 cup puree
Peel and chop the mangoes then blend the mangoes, vanilla extract and sugar to a smooth pulp.
Whip the cream till soft peaks are formed then add the mango pulp and fold or mix well.
Check the sweetness and add more sugar if required.
Pour in a tray or container and place in the freezer and cover the container.
When the ice cream is half frozen remove from the freezer and once again whip for a minute. Return the ice cream contents again in the container with the lid. Freeze until set.
Option: Pour the contents into your ice cream maker and proceed as normal. Any way you make this ice cream it is easy and so delicious.
Mango Ice Cream
Amount Per Serving
Calories from Fat 360
% Daily Value*
Total Fat 40g
Saturated Fat 28g
Polyunsaturated Fat 0.1g
Monounsaturated Fat 0.1g
Total Carbohydrates 32g
Dietary Fiber 2g
* Percent Daily Values are based on a 2000 calorie diet.
The Story About Mangos
The amazing story about mangos is every part of the Mango tree, the roots, stems, bark, blossoms, and leaves, plus the fruit all have many uses and healing properties. Plus you have a fruit that is delicious too.
- Mango fruit has a delicious, juicy sweet taste and is loaded with many vitamins and minerals. Mangos are an ancient fruit that originated in India and now Mangos are now grown in the southern United States, Mexico, South and Central America, Africa, the Caribbean Islands, and other warm tropical areas of the world. Most mangos consumed in the United States are produced in Hawaii and the Southern states, Mexico, Ecuador, Peru, Brazil, Guatemala, and Haiti. They are oval shaped and about five inches long. They vary in color, shape, flavor, and seed size. The skin color of mangoes varies from green to red, yellow or orange, the inner flesh of the mango is mostly a golden-yellow.
- The big Mango Tree provides shade and comfort in the hot months of summers. I have a mango tree and have enjoyed the fruit for years, now I am learning the other benefits this amazing plant has to offer. I now understand now why the mango has been considered the undisputed and uncrowned king of all fruits. The Mango Tree prefers tropical areas. Mango trees that were grown in a nursery are usually grafted and should fruit within three to four years. Seedling trees may take five to eight years. Seedling mango trees grow much bigger and stronger than the nursery trees and have an indestructible root system.
There are many different kinds of mangoes.
Mexican type is rounder and slightly stringy and heavier than many Asian mangos. The flatterer, kidney-shaped mango with yellow skin has less fiber and a smoother texture. The mango surrounds a large seed or stone. They are a member of the drupe family along with olives, dates, cashews, pistachios and coconuts. Botanical name: Mangifera Indica.
- Eating a mango is a wonderful juicy treat. They can be the one thing that turns an ordinary dish to extraordinary, from seafood, chicken and desserts and smoothies. When the mango is still slightly green it is often used in salsa, pies, and salads (it will have a crunch similar to an apple). The natural tenderizing properties of the mango make them an ideal ingredient for marinades for any type of meat.
- The best way to choose a mango is to look for a mango that yields to gentle pressure, not as much about the color.
- Refrigerate your mango when perfectly ripe to slow down the development of the fruit. If unripe, keep it at room temperature, and it will continue to ripen and become sweeter. To speed up the ripening process, place it in a brown paper bag for a few days, checking at regular intervals. Uncut, mangos will keep for about a week refrigerated. Peeled and chopped, and frozen in an airtight container they should last for six months or so.