Mango Ice cream is a delightful dessert, best made with fresh alphanso mangoes. But, when chocolate and mango pair together, it’s truly exotic. Time for another guest post, and it’s Chocolate Streaked Mango Icecream.

It’s summer and raining mangoes everywhere. Today, I have another summer recipe and its with the king of fruits. Today, my guest author is freelance content writer and blogger, Jyoti Babel of www.jyotibabel.com Welcome to my space Jyoti.

A few mango recipes from my blog : Ambua, Raw Mango Rice  Mango Sheera

Over to Jyoti:

You cannot do summers with mangoes. And you cannot do summers with ice-cream. So, when we combine these two things – you get mango ice-cream; nothing complicated but a simple, yet delicious no-cook mango ice-cream with a hint of chocolate. I can’t help myself when it comes to chocolate – the chocolate lover I am. But, the good news is mango and chocolate are a great match. Trust me. Try this combination and I am sure you will not be disappointed.
When Jayashree asked me if I wanted to do a guest post on her blog, I was elated and I was quite sure that I wanted to do a summer cooler recipe – cool drinks, ice-creams, etc., anything that helps in beating the heat. I am not particularly fond of the Indian summer, but I somehow look forward to it as I get to indulge in all the cool treats in summer. And yes, then there are mangoes – the king of fruits. Summer wouldn’t be the same without them. Don’t you think so?
Having grown up in Assam, I am all in for the Langda variety of Mangoes. Nothing beats that taste. But, since I am living in Pune for the last 5 years, I have also developed a fondness for Alphonso mangoes. Although, my heart still craves for Langda Aam and I do get them whenever they are available here, I do believe in making most of what is locally available.
If you do try this recipe, choose ripe, flavourful mangoes as they can make a lot of difference to the final taste. If you are not keen on chocolate, do away with the chocolate and add a few chopped chunks of chopped mangoes after churning it for the last time.
Without much ado now, let me share the recipe for Chocolate Streaked Mango Icecream. It’s a simple no-cook mango ice cream recipe. No special ice-cream making equipment is needed. A hand blender or a mixer jar is needed though.

chocolate streaked mango icecream
chocolate streaked mango icecream

Ingredients:
200 ml fresh cream (I used Amul cream)
2 large alphonso mangoes
½ cup sugar (adjust to taste)
¼ cup chocolate ganache

Process:

  1. In order to make chocolate ganache, heat 3 tbsp cream. When it bubbles slightly turn off the heat and add 3tbsp chopped chocolate. Stir well. The chocolate will melt. Set it aside.
  2. Peel the mangoes and deseed it. Churn the mango flesh into a fine pulp.
  3. In a blender jar, add sugar and cream and churn so that sugar is totally dissolved in the cream. Add the mango pulp and churn it again.
  4. Tip the mixture into a freezer safe container and freeze it for 3-4 hours. When it is semi set, tip the content into a blender and churn it again. For best results, do this step for at least 2 times at an interval of 3-4 hours before final freezing.
  5. After churn it for the last time, tip the half of the ice-cream mixture into the freezer safe container. Drizzle 3/4th of the chocolate ganache over it. Pour rest of the ice-cream mixture and top it up with a drizzle of the remaining chocolate ganache.
  6. Freeze it for 6-8 hours, until nicely set. Take it out 5 minutes before serving. Scoop it out and serve immediately.

Ingredients

  • 200 ml fresh cream
  • 2 alphanso mango
  • 1/2 cup sugar
  • 1/4 cup chocolate ganache

Instructions

  1. In order to make chocolate ganache, heat 3 tbsp cream. When it bubbles slightly turn off the heat and add 3tbsp chopped chocolate. Stir well. The chocolate will melt. Set it aside.


  2. Peel the mangoes and deseed it. Churn the mango pulp into a fine pulp.

  3. In a blender jar, add sugar and cream and churn so that sugar is totally dissolved in the cream. Add the mango pulp and churn again,

  4. Tip the mixture into a freezer safe container and freeze it for 3-4 hours. When it is semi set, tip the content into a blender and churn it again. For best results, do this step for at least 2 times at an interval of 3-4 hours before final freezing.

  5. After churn it for the last time, tip the half of the ice-cream mixture into the freezer safe container. Drizzle 3/4th of the chocolate ganache over it. Pour rest of the ice-cream mixture and top it up with a drizzle of the remaining chocolate ganache.
  6.  Freeze it for 6-8 hours, until nicely set. Take it out 5 minutes before serving. Scoop it out and serve immediately.

Notes:
1. Churning the ice-cream mixture before the final freezing helps in avoiding crystallization in the ice-cream and makes the texture of the ice-cream smoother.

chocolate streaked mango icecream
chocolate streaked mango icecream

About the author:

Jyoti is a freelance content developer, a blogger, a homemaker and a mom to a super active toddler. She believes that life is all about living in the moment. Food is an inspiration to her, from trying new dishes, creating new recipes or clicking pictures. She loves books,  it is a stress buster and uplifts her mood. Do check her blog Jyoti’s Pages, www.jyotibabel.com a vegetarian blog of many dishes to suit everyone’s taste. She loves taking long walks, listening to music, baking a cake or  meeting her friends over a cup of tea. Visit her blog and follow @jyotibabel on Twitter and @jyotibabel on Instagram

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