Nothing beats the taste of homemade ice cream! This Mango Ice Cream with Gelatin is rich, smooth, and bursting with tropical flavor. Adding gelatin helps create a creamy texture without ice crystals, making it the perfect summer dessert.
Ingredients:
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2 ripe mangoes (peeled and chopped)
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1 cup heavy cream (chilled)
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1 cup milk
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½ cup sugar (adjust to taste)
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2 tablespoons unflavored gelatin powder
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¼ cup warm water (for dissolving gelatin)
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1 teaspoon vanilla essence (optional)
Instructions:
Step 1: Prepare the Mango Puree
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Blend the chopped mangoes into a smooth puree. Set aside.
Step 2: Dissolve the Gelatin
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In a small bowl, mix gelatin with warm water. Stir well until fully dissolved.
Step 3: Mix the Base
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In a saucepan, combine milk and sugar. Heat gently until sugar dissolves.
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Remove from heat and add the dissolved gelatin. Stir continuously.
Step 4: Combine Ingredients
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Add the mango puree and vanilla essence to the milk mixture. Mix well.
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Let it cool to room temperature.
Step 5: Whip the Cream
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In a separate bowl, whip chilled heavy cream until soft peaks form.
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Gently fold it into the mango mixture.
Step 6: Freeze the Ice Cream
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Pour the mixture into an airtight container.
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Freeze for at least 6–8 hours or overnight for best results.
Serving Suggestion:
Scoop the mango ice cream with gelatin into bowls or cones. Garnish with fresh mango cubes, mint leaves, or a drizzle of mango syrup.
Tips:
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Use fully ripe, sweet mangoes for the best flavor.
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If you like a richer texture, increase the heavy cream to 1 ½ cups.
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For extra smoothness, churn the mixture in an ice cream maker before freezing.
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