Homemade Mango Ice-cream

This is easily one of the best sweet treats you can make at home on a warm, sunny day. This ice-cream recipe is not only simple, but also requires no special ice-cream machine to prepare.

For our ice-cream, we have used the Darina Instant Drink Mango juice powder, provided to us by one of our partners, ADK General Trading. As the name suggests, this is an instant drink powder, so all you have to do is mix it in a glass of water and chill to make a refreshing drink. It has a strong mango flavour and is delightfully cooling to have on a hot day.

You can use the Gannamart App to get the Darina Instant Drink Mango juice powder or get in touch with ADK General Trading on their Viber hotline 736-3663.

Serving size: 6-7

Ingredients:

For the mango sauce

• 50g ripe mango chunks
• 1 tbsp honey

For the ice-cream

• 2 tbsp Darina Instant Drink Mango juice powder
• ¼ cup water
• 1 cup sweetened whipping cream
• ½ cup condensed milk
• ½ tsp vanilla essence

Instructions:

1. First, prepare the mango sauce by adding 50g ripe mango chunks and 1 tbsp of honey into a blender.
2. Blend until smooth and leave it in the refrigerator to chill. This sauce will be used for topping the ice-cream later.
3. Then, in a small glass, mix 2 tbsp Darina Instant Drink Mango juice powder and ¼ cup water until fully combined. Keep the juice in the refrigerator for 10 minutes to chill.
4. In the meantime, start preparing the ice-cream base. Add 1 cup sweetened whipping cream to a large mixing bowl. We chilled the cream in the refrigerator for around 15 minutes, right before whipping, to make it easier to whip. (You can also use unsweetened whipping cream – just add some powdered sugar after whipping to sweeten it to your liking).
5. Using a hand-held electric mixer, whip the cream until stiff peaks form. For us, this took about 5 minutes. (Stiff peaks mean that when you lift the beaters from the mixture, the peaks will hold their shape and it will not drip if you hold the bowl upside down over your head).
6. Take the mango juice you made earlier from the refrigerator. Add it to the whipped cream, followed by ½ cup condensed milk and ½ tsp vanilla essence.
7. Continue beating everything together with the hand-held electric mixer for 3 minutes or until the mixture becomes fluffy and creamy, forming soft peaks (Soft peaks mean when you take the beater out of the whipping cream, the beater will have peaks that barely hold their shape and flop easily).
8. Pour the cream into a container and smooth the top with a spatula. We have used a loaf tin of 8×4-inches and around 2 ½ inches in depth for this, but you can use any freezer-friendly container. 
9. Leave the ice-cream in the freezer for around 10 minutes to chill.
10. After chilling, drizzle the mango sauce you prepared earlier on top with a spoon. Then, using a chopstick or a skewer, swirl the sauce into the cream a few times to create a marble effect on top.
11. Lastly, cover the tin with plastic wrap, making sure that the plastic wrap fully touches the top layer of the cream (this is to make sure that no ice layer forms on top of the ice-cream, and it remains creamy and scoopable).
12. Freeze for at least 7 hours or overnight before serving.