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Homemade Alphonso Mango Ice Cream

This Alphonso Homemade Mango Ice Cream is intensely flavored ice cream made with Rani Alphonso mango pulp and sweetened condensed milk. No blending or bowl pre-freezing required. Calamansi juice keeps the flavors Filipino. Sized for the 1-quart capacity of the Smart Scoop. This is a recipe by Tim Quirino for The Quirino Kitchen. Serves 6.
Prep Time1 day
Total Time1 day
Course: Dessert, Merienda
Cuisine: American, Asian, Filipino
Keyword: Homemade Alphonso Mango Ice Cream
Servings: 6
Calories: 1778kcal
Author: Tim Quirino

Equipment

  • 1 Breville Smart Scoop BCI600XL ice cream maker Or use the equivalent in a different brand
  • Assorted mixing bowls
  • Assorted spoons
  • Food processor, if using fresh mangoes
  • 4 to 6 dessert bowls

Ingredients

  • 500 g Rani Alphonso mango pulp puree (unsweetened); or use 6 fresh ripe Ataulfo mangoes, peeled and pureed in food processor
  • 1 1/2 cups Heavy whipping cream
  • 1/2 cup Whole milk
  • 1/2 cup Sweetened condensed milk
  • 1 Tablespoon Fresh calamansi juice (freshly squeezed); or substitute for frozen concentrated calamansi juice
  • 1 pinch (1/8 teaspoon) Salt

Instructions

  • Mix the base:
    Whisk together the mango pulp, heavy cream, whole milk, and salt. Add condensed milk gradually, starting with 1/2 cup - taste and adjust for sweetness. Stir in the calamansi juice. Total volume should be close to 1 quart (4 cups).
  • Chill the base.
    Cover and refrigerate for at least 2 hours or overnight. A cold base churns faster and produces a creamier texture.
  • Pre-cool the machine.
    Press Pre-Cool on the BCI600XL and run for 10 to 15 minutes until the bowl is thoroughly cold. Do not add the mixture yet.
  • Churn.
    Set hardness to HARD. Pour the chilled base into the bowl and churn. The machine will beep and stop automatically when done - typically 30 to 40 minutes.
  • Harden.
    Transfer to a freezer-safe container just large enough to hold the ice cream. Press plastic wrap directly onto the surface. Freeze for at least 6 hours or overnight. Alternatively, use Keep Cool mode for up to 3 hours.
  • Serve.
    Rest at room temperature for 5 to 10 minutes before scooping. Garnish with fresh mango or a squeeze of calamansi if desired.
    • Cooks comments:
    Mango pulp - Uses just over half the 850 g. can. Refrigerate the remainder for up to 5 days or freeze for your next batch.
    Sweetness- Alphonso is naturally very sweet. Start at 1/2 cup condensed milk and add in small increments.
    Compressor - The BCI600XL has a built-in compressor. No bowl pre-freezing needed - Pre-Cool handles it.
    Calamansi and Salt - Optional but recommended. Calamansi brightens the mango, salt amplifies the flavor.
    Storage_ Up to 2 weeks frozen. Always press plastic wrap onto the surface. Allow 5 to 10 minutes at room temperature before scooping.
    Disclosure: This is NOT an ad. This is a recipe of Tim Quirino using his Breville Ice Cream maker.

Nutrition

Serving: 240ml | Calories: 1778kcal | Carbohydrates: 99g | Protein: 26g | Fat: 146g | Saturated Fat: 93g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 37g | Cholesterol: 470mg | Sodium: 725mg | Potassium: 1090mg | Sugar: 100g | Vitamin A: 5854IU | Vitamin C: 6mg | Calcium: 820mg | Iron: 1mg