Mango Ice Cream and Mango Mastani
Mango ice cream made with mango fruit or puree adds to its appeal. The natural sweetness of mangoes makes it a perfect ingredient for ice cream, making it a delightful treat for children and adults.
Mango ice cream is a seasonal flavor made during summer, adding lots of excitement as people await the arrival of fresh mangoes and mango-based desserts. Mango ice cream is always known for its creamy and smooth texture, a melt-in-a-mouth, and a popular and loved dessert for cooling down on a hot day.
Mango Mastani is another popular Indian dessert, a thick mango milkshake that combines the deliciousness of mango, nuts, saffron strands, cardamom, milk, jellies, and ice cream on top. It is visually appealing with its vibrant color and attractive presentation.
The layers of mango milkshake, topped with mango pieces, nuts, and top with ice cream, create an appealing and inviting dessert worth a million. A dessert is full of flavors and textures. Mango mastani is a dessert enjoyed on special occasions or as a luxurious treat, savored slowly, allowing you to appreciate its flavors and richness. This mango milkshake is enjoyed by people of all ages, making it a family-friendly treat.
Mango Mastani is a popular dessert in Pune, and many cafes and restaurants offer their unique variations of mango mastani. This milkshake is now famous all around the world.
Today, I am sharing a natural mango ice cream recipe. A perfect combination of fresh mangoes and milk. A creamy and smooth texture with mango pieces in every bite. I am also sharing Pune’s famous milkshake Mango Mastani, with homemade vanilla ice cream.
Follow the provided tips and tricks, and watch the video to make and enjoy this tasty dessert with your loved ones anytime.
Table of Contents
Recipe Video
Recipe Card
Mango Ice Cream and Mango Mastani (Updated)
Ingredients
Preparation – Mango and Vanilla Ice Cream
- ¾ cup Mango Pieces
- 1½ tbsp Sugar
- 1 cup Whipping Cream Non Dairy Amul Cream or Tropolite cream or any International brand (Mactop)
- 1 cup Full Fat Cream Milk (Raw) Amul Gold or Amul Extra Cream
- ½ tbsp Corn Flour
- ¼ cup Sugar
- ¼ cup Milk Powder
- pinch Salt
- ¼ cup Condensed Milk
- 1 to 2 drops Mango Emulsion
- ¼ cup + garnish Mango pieces
- Pistachios Garnish
- ¼ tsp Vanilla Essence
Preparation – Mango Mastani
- 1 cup Mango Pieces
- 1½ tbsp Sugar
- Less than 1 cup Full Fat Cream Milk
- 1 to 2 drops Mango Emulsion optional
- Saffron
- Cardamom Pods
- 1 tbsp Cashew Nuts
- Ice Cubes
- 2 scoops Vanilla Ice Cream
Assemble – Mango Mastani
- Rose Syrup
- Mango Pieces
- Cashew, Almonds, Pistachios
- Mango Ice Cream
- Mango Shake
Instructions
- Add 1 cup of non-whipping dairy cream to a large mixing bowl. Keep the bowl of cream and the beater blades in the deep freezer for 20 minutes. Note – The chilled cream will whisk quickly and have more volume. You can use any brand of cream – tropolite, mactop, or amul fresh cream.
- Take ¾ cup of mango pieces and blend them smoothly. Add the mango puree and 1½ tbsp of sugar to a pan.
- Stir and cook the mixture on a low to medium flame until it thickens. Cool and keep aside.
- Add 1 cup of raw full-fat cream milk, ¼ cup of sugar, ½ tbsp of corn flour, ¼ cup of milk powder, and a pinch of salt into a pan. Use a whisk and mix all the ingredients well, and ensure no lumps in the mixture. Note 1 – The gas flame should be off at this stage. Note 2 – Suggest you use Amul Gold or Amul Gold Extra Cream tetra pack and not the milk you get in the bag.
- Stir continuously and cook on a low to medium flame until the mixture thickens slightly. It should take around 7 to 10 minutes.
- Stir continuously and cool the mixture. Add ¼ cup of condensed milk and mix it well. Keep aside for later use. Note – This method prevents the formation of a layer of cream over the mixture and ice crystals in the ice cream.
- Attach the chilled blades to the beater.
- Whip the chilled cream at the speed of one.
- Whip the cream until soft peaks form.
- Add the prepared mixture.
- Whip again at the speed of one until soft ribbon-like peaks form.
- Transfer one-fourth of the cream mixture into another bowl for vanilla ice cream preparation and keep aside.
- Add the prepared mango puree and one to two drops of emulsion (optional) and mix it well. Note – Adding mango emulsion is only for market-style ice cream and bright colors. Instead of mango emulsion, you can add mango essence, some yellow and orange color.
- Add ¼ cup of chopped mango pieces. Gently mix it using the cut-and-fold method.
- Transfer the mixture to a plastic container and garnish it with a few mango pieces and sliced pistachios. Cover it tightly with the cling film (so no ice crystals are formed on the ice cream).
- Keep the container in the deep freezer for 6 to 7 hours or overnight. Note – It depends on the temperature of your fridge. And how your freezer has other things stuffed inside. No ice crystals will form in the ice cream if it sets faster. You can always increase the freezer temperature to high to freeze the ice cream quickly.
- Soft and creamy mango ice cream is ready to serve.
- Add some mango pieces and two scoops of mango ice cream to a serving bowl. You can sprinkle some rose syrup over the top. It goes well with this ice cream
- Take the vanilla ice cream base kept aside. Add ¼ tsp of vanilla essence and Whip at the speed of one until soft ribbon-like peaks form.
- Transfer the mixture to a plastic container. Cover it tightly with the cling film.Keep the container in the deep freezer for 6 to 7 hours or overnight.
- Soft and creamy vanilla ice cream is ready
- Add 1 cup of mango (cut into pieces), less than 1 cup of full-fat milk, 1½ tbsp of sugar, saffron soaked in water or milk, cardamom pods, 1 tbsp of cashew nuts, a few drops of mango emulsion (optional), some ice cubes, and two scoops of vanilla ice cream in a grinding jar and blend it well.
- Decorate the glass with rose syrup. Add some mango pieces, pour some rose syrup, some nuts (cashew, almonds, pistachios), pour some mango shake, add mango pieces, some nuts, again pour some mango shake, again some mango pieces, once scoop mango ice cream, little rose syrup, and finally garnish with cashew nuts. You can also tutti frutti if you like.
How to make Mango Ice Cream and milkshake at home Step by Step Photos
- Add 1 cup of non-whipping dairy cream to a large mixing bowl. Keep the bowl of cream and the beater blades in the deep freezer for 20 minutes. Note – The chilled cream will whisk quickly and have more volume. You can use any brand of cream – tropolite, mactop, or amul fresh cream.
- Take ¾ cup of mango pieces and blend them smoothly. Add the mango puree and 1½ tbsp of sugar to a pan.
- Stir and cook the mixture on a low to medium flame until it thickens. Cool and keep aside.
- Add 1 cup of raw full-fat cream milk, ¼ cup of sugar, ½ tbsp of corn flour, ¼ cup of milk powder, and a pinch of salt into a pan. Use a whisk and mix all the ingredients well, and ensure no lumps in the mixture. Note 1 – The gas flame should be off at this stage. Note 2 – Suggest you use Amul Gold or Amul Gold Extra Cream tetra pack and not the milk you get in the bag.
- Stir continuously and cook on a low to medium flame until the mixture thickens slightly. It should take around 7 to 10 minutes.
- Stir continuously and cool the mixture. Add ¼ cup of condensed milk and mix it well. Keep aside for later use. Note – This method prevents the formation of a layer of cream over the mixture and ice crystals in the ice cream.
- Attach the chilled blades to the beater.
- Whip the chilled cream at the speed of one.
- Whip the cream until soft peaks form.
- Add the prepared mixture.
- Whip again at the speed of one until soft ribbon-like peaks form.
- Transfer one-fourth of the cream mixture into another bowl for vanilla ice cream preparation and keep aside.
- Add the prepared mango puree and one to two drops of emulsion (optional) and mix it well. Note – Adding mango emulsion is only for market-style ice cream and bright colors. Instead of mango emulsion, you can add mango essence, some yellow and orange color.
- Add ¼ cup of chopped mango pieces. Gently mix it using the cut-and-fold method.
- Transfer the mixture to a plastic container and garnish it with a few mango pieces and sliced pistachios. Cover it tightly with the cling film (so no ice crystals are formed on the ice cream).
- Keep the container in the deep freezer for 6 to 7 hours or overnight. Note – It depends on the temperature of your fridge. And how your freezer has other things stuffed inside. No ice crystals will form in the ice cream if it sets faster. You can always increase the freezer temperature to high to freeze the ice cream quickly.
- Soft and creamy mango ice cream is ready to serve.
- Add some mango pieces and two scoops of mango ice cream to a serving bowl. You can sprinkle some rose syrup over the top. It goes well with this ice cream.
- Take the vanilla ice cream base kept aside. Add ¼ tsp of vanilla essence and whip at the speed of one until soft ribbon-like peaks form.
- Transfer the mixture to a plastic container. Cover it tightly with the cling film.Keep the container in the deep freezer for 6 to 7 hours or overnight.
- Soft and creamy vanilla ice cream is ready.
- Add 1 cup of mango (cut into pieces), less than 1 cup of full-fat milk, 1½ tbsp of sugar, saffron soaked in water or milk, cardamom pods, 1 tbsp of cashew nuts, a few drops of mango emulsion (optional), some ice cubes, and two scoops of vanilla ice cream in a grinding jar and blend it well.
- Decorate the glass with rose syrup. Add some mango pieces, pour some rose syrup, some nuts (cashew, almonds, pistachios), pour some mango shake, add mango pieces, some nuts, again pour some mango shake, again some mango pieces, once scoop mango or vanilla ice cream, little rose syrup, and finally garnish with cashew nuts. You can also tutti frutti if you like.
How to make vanilla ice cream at home?
– Add 1 cup of raw full-fat cream milk, ¼ cup of sugar, ½ tbsp of corn flour, ¼ cup of milk powder, and a pinch of salt into a pan. Use a whisk and mix all the ingredients well.
– Stir continuously and cook on a low to medium flame until the mixture thickens slightly. It should take around 7 to 10 minutes.
– Stir continuously and cool the mixture. Add ¼ cup of condensed milk and mix it well.
– Take 1 cup of chilled non-dairy cream. Whip the chilled cream soft ribbon-like peaks form.
– Add the prepared mixture.
– Add ½ tsp of vanilla essence and whip it well again.
– Transfer the mixture to a plastic container. Cover it tightly with the cling film. Keep the container in the deep freezer for 6 to 7 hours or overnight.
– Soft and creamy vanilla ice cream is ready.
How to make mango milk shake at home?
– Add 1 cup of mango (cut into pieces), less than 1 cup of full-fat milk, 1½ tbsp of sugar, saffron soaked in water or milk, cardamom pods, 1 tbsp of cashew nuts, a few drops of mango emulsion (optional), some ice cubes, and two scoops of vanilla ice cream in a grinding jar and blend it well.
– Decorate the glass with rose syrup. Add some mango pieces, pour some rose syrup, some nuts (cashew, almonds, pistachios), pour some mango shake, add mango pieces, some nuts, again pour some mango shake, again some mango pieces, once scoop mango ice cream, little rose syrup, and finally garnish with cashew nuts. You can also tutti frutti if you like.
What is mango mastani?
Mango Mastani is a popular dessert in Pune, and many cafes and restaurants offer their unique variations of mango mastani. This milkshake is now famous all around the world. Mango Mastani is a thick mango milkshake that combines the deliciousness of mango, nuts, saffron strands, cardamom, milk, jellies, and ice cream on top. The layers of mango milkshake, topped with mango pieces, nuts, and top with ice cream, create an appealing and inviting dessert worth a million. A dessert is full of flavors and textures.
How can I make Pune’s famous mango mastani?
– Add 1 cup of mango (cut into pieces), less than 1 cup of full-fat milk, 1½ tbsp of sugar, saffron soaked in water or milk, cardamom pods, 1 tbsp of cashew nuts, a few drops of mango emulsion (optional), some ice cubes, and two scoops of vanilla ice cream in a grinding jar and blend it well.
– Decorate the glass with rose syrup. Add some mango pieces, pour some rose syrup, some nuts (cashew, almonds, pistachios), pour some mango shake, add mango pieces, some nuts, again pour some mango shake, again some mango pieces, once scoop mango ice cream, little rose syrup, and finally garnish with cashew nuts. You can also tutti frutti if you like.
Conclusion
In this Mango Ice Cream Recipe, we shared how to make natural mango and vanilla ice cream with one ice cream base. Secondly, how to make the mango milkshake for mango mastani, the famous milkshake of Pune. Also, we shared how to assemble the mango mastani. This mango ice cream is a perfect combination of fresh mangoes and milk. A creamy and smooth texture with mango pieces in every bite. Do try both recipes – Mango ice cream and Pune’s famous milkshake Mango Mastani, with homemade vanilla ice cream. If you like this recipe, please comment and rank us for this recipe. Your suggestion and comments are always welcome and are like a treasure to improve every time.