Mon 16 Jun 2008
This wonderful Mango Ice Cream recipe was submitted by Vani Sudarshan, from Dallas. It is unbelievably easy and so very delicious. We are grateful to Vani for sharing it with all of us.
Ingredients:
Mango Pulp – 30 oz can
Sweetened Condensed Milk – 14 oz can
Whipped Topping – 8 oz container
Fresh Mango – cubed, optional
Method:
1. In a big bowl pour in the Mango Pulp, Condensed Milk and the Whipped Topping.
2. Fold them in very well but very gently.
3. Pour into a dish with a tight fitting lid.
4. Cover and place in the freezer for 2 hours.
5. After 2 hours, mix in the cubed Mango pieces and return dish to the freezer.
6. Allow it to freeze for another 3 hours or so.
7. Serve and enjoy!
Tips:
1. Fresh Mango plup can be substituted for the can.
2. Add in Tutti-fruiti, nuts, saffron or cubes of cake for a variation.
3. Great make-ahead dessert.
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Please Note: It's summer and we are spending time with our families or taking vacations. We may not be able to answer your questions as fast as we'd like. Please bear with us. Before you ask a question, we request you to scan the comments section to see if your question has been answered before. This will help reduce duplicate questions and the need to repeat the answers. We appreciate your support on this. |
112 Responses to “How to Make Mango Ice Cream Recipe”
|
Please Note: It's summer and we are spending time with our families or taking vacations. We may not be able to answer your questions as fast as we'd like. Please bear with us. Before you ask a question, we request you to scan the comments section to see if your question has been answered before. This will help reduce duplicate questions and the need to repeat the answers. We appreciate your support on this. |
June 17th, 2008 at 8:34 pm
Does this ice cream comes out soft like store bought ice cream or is it like Kulfi Hard? Also can u add mango assence for little more mango taste or it does taste like more like mango?
thanks
[Reply]
June 19th, 2008 at 12:50 am
hi Hetal-Anuja. Thank you very much for sending such a beautiful recipe. I didn’t know making ice cream is so easy. Can i use strawberry pulp (which i made at home by crushing and blending fresh strawberries) instead of mango pulp.Do I need to add sugar in homemade strawberry pulp?
[Reply]
June 19th, 2008 at 12:35 pm
Hi Trisha,
This ice cream is definitely softer than Kulfi, but maybe not as hard as store bought ice cream. The reason is the Cool Whip, which tends to crystallize when frozen. If you want the store bought softness, you would have to replace the cool whip with heavy whipping cream and then churn it in an ice cream maker. Also, this recipe is very very mango flavored so you should not need to add any essence to it. Some people do not prefer the canned mango pulp for various reasons so you could even use fresh mango pulp for the freshest mango taste.
[Reply]
June 19th, 2008 at 12:37 pm
Hi Hemisha,
You could use any fruit for this recipe. Mango pulp from a can is already super sweet so no sugar is necessary. If you use other fruits (like strawberries) you probably will want to add sugar to counter the tartness.
[Reply]
June 20th, 2008 at 6:27 pm
Thank you guys.. i tried this ice cream and taste amszing.. my family were amazed by this recipe and ya its lot softer than kulfi.. had fun eating it..
thank u
[Reply]
June 29th, 2008 at 12:04 am
Wow this ice-cream was really good. Vani must be a really gifted person to come up with this recipe. Thanks Vani, and thank you Hetal and Anuja for showing us how to do it. My family loved it. So thanks again Vani.
[Reply]
June 29th, 2008 at 7:00 am
the recipe was so easy but i was wondering if i could substitute whipped topping with something else like milk
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June 29th, 2008 at 1:58 pm
Hi Roopa,
The Cool Whip in this recipe makes the ice cream fluffy without using an ice cream maker. If you use plain milk, it will freeze rock hard and the texture will be nothing like ice cream. You could substitute it with heavy whipping cream and use an ice cream maker. That will give you the best results. Good luck!
[Reply]
July 5th, 2008 at 1:14 pm
Hi Ladies:
Tried the mango ice cream for 4th of July weekend. It was simply delicious! Lots of friends, American and Desi took the recipe from me and also the wonderful site you two have started. Thanks. I wanted to give you my Easy No-cook kulfi recipe. Take 1 can of sweetened condensed milk, 1and 1/2 pints of heavy cream and stir. Add any flavoring like pista, rose essence, elaichi and saffron and freeze for at least 5-8 hours in your freezer. (I put the liquid in kulfi/popsicle containers. ) If you add pista essence, put in crushed pista and green color for authentic look! Enjoy!
[Reply]
July 8th, 2008 at 9:28 pm
hi anuja and hetal,
the mango icecream looks great. thank u Vani for coming out with something fantabulous like this;
Now the problem that i face is that I dont stay in US. i live in Belgium. and to get something like whipped topping is difficult for us to find out because everything is written in dutch or french plus i dont have an icecream maker. so do i have any chances to make and enjoy this delicacy. v get mango here so thats not a problem.
thank u
[Reply]
July 9th, 2008 at 12:19 am
Hi Anuja and Hetal,
Thanks for this yummy recepie ! My husband thought that I had bought this ice-cream ! He still wouldnt believe that I made it. It was indeed “Yum..Yum”. A big thanks to Vani for sharing this great recepie.
[Reply]
July 9th, 2008 at 10:48 am
Hi Anuja and Hetal,
Thanks for this recipe… it was just great!! I made it and it turned out just great.The pulp was a bit sour but it tasted well.. I was wondering if this recipe would work for Chocolate Ice Cream. Instead of the Mango pulp could i substitute with Hershey’s Chocolate Syrup and then the rest of the ingredients???
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July 9th, 2008 at 9:27 pm
Hi Shalini,
We have been hearing this a lot. There are other places which don’t have whipped topping. Unfortunately, that is the key ingredient which makes this ice cream light and fluffy without using an ice cream maker. Without it, it will be ice like. Sorry. If anyone of our viewers know of a substitute which is available, please share with us.
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July 9th, 2008 at 9:30 pm
Hi Daisy,
We suppose that you could add chocolate syrup but chocolate ice cream is so widely available that it doesn’t justify the effort. Mango ice cream is not available in many places (especially the US) so it makes it worthwhile and special. But, if you decide to try it, please let us know how it comes out. We’d be interested in knowing.
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July 15th, 2008 at 10:31 pm
Hi,
I live in the UK, so I’ve got the same trouble getting hold of whipped topping. However, I was just wondering if bog-standard (dairy) whipped cream could be used as a substitute? After all, it’s just as light and fluffy.
Thanks.
[Reply]
July 16th, 2008 at 8:29 pm
Hi Charme,
Even though dairy whipped cream is light and fluffy, it won’t hold up to freezing. Cool Whip has something in it which lets it stay whipped.
Hetal
[Reply]
July 16th, 2008 at 8:30 pm
One more thing Charme,
You could use dairy whipped cream if you use an ice cream maker and churn the ice cream.
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July 17th, 2008 at 7:30 pm
Hmmm…That’s a shame as the one thing I like about this recipe is its sheer convenience. I can’t think of anything in the UK that is the equivalent, apart from Dream Topping but that’s just a packet mix. I will give it a go anyway, and see how it pans out.
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July 22nd, 2008 at 10:05 pm
Hi, i tried this recipe. mangoe icecream came out really good. Thank you very much for this wonderful recipe. I love coconut icecream i order it every time i go to thai restaurant.. I was wondering if you have recipe to make coconut icecream. if you do please post it. Thank you.
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August 8th, 2008 at 8:07 pm
In the UK cause there isnt really a good whipped cream i used double cream and whipped it and the mango ice cream turned out well.
thanks for the excellent recipe
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September 1st, 2008 at 9:34 am
I tried the recipe this weekend, as I live in London I could not find whipped topping the way they show in this recipe, however I managed to find Bird’s dream topping which comes in sachet, just follow the instructions on the back and you will end up whipped topping as used in this recipe. Needless to say the mango ice cream turned delicious! My husband was quite impressed as I managed to make it just before we were heading out for a party!
[Reply]
September 4th, 2008 at 10:33 pm
Thank you very very much for this recipe, I made it and it was so delicious that I can’t describe the taste in words.
Hetal and Anuja, your website is so helpful, all the recipes I tried were very easy-explained and tasty. My husband is Indian and he says that NOW the food I make is authentic Indian
Thank you very much,
Zamira
[Reply]
September 26th, 2008 at 8:54 pm
Hi
I actually want to make this icecream.I bought this whipped cream topping(frosting) I’m not sure if it is the right one.Can you please let me know if thats the one.
[Reply]
September 29th, 2008 at 2:53 pm
Hi Rad,
Whipped topping is available in the freezer dessert section. If you have something that says “frosting”, it is probably not the right thing. Cool Whip is the brand available in the US but many stores have their own generic brand which works just as well.
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December 1st, 2008 at 3:53 am
Thank you for posting this, I love this recipe, I have made it 4 times with excellent results!!! I have also made it when visiting my family in the UK where I came across the same issue that others describe. I used whipping cream in the UK and just ended up freezing it for much longer than I would in the US. It turned out just fine, but you need to serve it immediately because it is quite soft compared to making it in the US. I also made it again recently and put the the ice-cream in a silicon cupcake tray so it made cute individual molds and then topped it with strawberries and mint!
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January 7th, 2009 at 6:16 am
Wow, this is a really good recipe. I live in Australia, and i didnt know what ‘cool wip’ was so i searched it on the net and it doesnt sell over here.
do you know if there is a substitute for it?
please answer as soon as possibe,
Thanks so much for posting this,
Jane
X
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January 7th, 2009 at 6:33 am
ohh, and i do not have a ice cream maker :S
Jane
X
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January 7th, 2009 at 4:06 pm
Hi Jane,
Someone from the UK tried this recipe by whipping double cream and substituting it instead of Cool Whip. She says it worked for her. (see comments above).
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January 18th, 2009 at 8:07 pm
hi
well i tried your recipe. its so amazing and i made it on my brother birthday and the guest like da ice cream and they were asking me da recipe so i told them dat u can refer the website of show me the curry.com
thanks and tell us more indian sweets.
[Reply]
February 1st, 2009 at 10:38 pm
Thanks so much for this wonderful recipe- Can we use fat free Condensed Milk and Cool Whip? Should we use two tubs of cool whip then?
This looks so delicious ! Your site is awesome !
Lakshmi
[Reply]
Penguin19 Reply:
December 31st, 2009 at 9:33 pm
hey Laxmi,
I gave this a shot last night with Light Whipped Cream and Fat Free Condensed milk and it was delicious!! I also added some tutti fruti that I got from Indian store.
Good luck
[Reply]
February 3rd, 2009 at 3:05 am
Hi Lakshmi,
We’ve never tried this recipe with the fat-free versions of condensed milk and cool whip, however the measurements should be the same. The only difference will probably be the texture of the ice cream. It may not be as creamy.
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February 12th, 2009 at 1:53 pm
I was curious know as to what brand of the tinned Whipped topping was used in this recipe. Also is it available in any supermarket in UK ??? Please do let me know as i am very eager to try this out.
Thank you.
[Reply]
February 21st, 2009 at 4:09 pm
hi hetal
i realli loved your recepie thank you so much!!!!
and im a big fan of you and anuja… and i have one question…is anuja your sister??? you guys look alike thats why =)
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February 24th, 2009 at 8:15 pm
Hi
wonderfull recipe, i tried it last week. I have one question, this ice-creem is little bit more sweet for me, so can i use any alternative to Condensed Milk?
thank you very much in advance.
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February 25th, 2009 at 12:51 am
Hi Kanya,
You could probably scale down the amount of condensed milk you use. There is no alternative to condensed milk in this recipe because it takes care of the milk and sugar in one shot. Since we are not using an ice cream maker, the use of anything liquid (such as regular milk or evaporated milk) will make the ice cream hard.
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February 25th, 2009 at 1:09 am
Hi Laura,
No, Anuja and I are not sisters. But, we are very good friends and neighbors!
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March 2nd, 2009 at 9:11 pm
oo o ok ic… but thanks for the great recepie!!! <3 <3
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March 21st, 2009 at 8:44 pm
ooo ic, sooo hetal whos house do you cook at then, yours or anujas???
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March 23rd, 2009 at 5:47 pm
Hi Anuja &hetal,
I think this recipe you can try without ice-cream dessert. I have tried at my friend’s house and she named cream salad but it’s good to know for me I can use as a mango ice-cream. I wanted more tips from you regarding cutting vegetables and fruits by using automated kichen utensils.I really like the handy tip for cutting mango. I am hopping if you can show a video for quick cutting vegetables and fruits by using food processors or any other applinces since I am new here and don’t know how to do easy cooking without wasting time. That could be very helpful.
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April 15th, 2009 at 8:49 pm
Dear lovly Didies,
I love u so much…..after watching your recipes and making them my friends will go crazy aobut me….But its always my husband who does groccery and i don’t know in of the brands i use.I live in canada. so can u please tell me the brand name of the sweetened milk and the milk poweder you used in making peda/peras….Even in any recipe can u pls give us all the brand name.whenever u visit canada come to my place and will make your recipe and u will love them from this student of yours.
thanks didi.i m cryoing. u have no idea with yr simple recipies u have made my life.
regards
saj.
[Reply]
hetal Reply:
April 16th, 2009 at 2:00 pm
Hi Saj,
We’re so glad that you’re finding SMTC useful.
Regarding brand names, you can use any brand (even the local store brands).
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April 17th, 2009 at 3:00 am
Dear Hetal
thanx 4 the reply…but is yr sweetend consended milk fat free…or how much % of fat should we use……i like creamy icecream.
[Reply]
hetal Reply:
April 20th, 2009 at 2:44 am
We used the regular fat version not the fat-free.
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April 19th, 2009 at 10:28 am
Hi,My son found your recipe and we have just put it in the freezer, we have used dessert topping(sweetened) and crossing my fingers it comes out right.
Can u give me the name of the brand of cool whip from the US, so I know I’m buying the right one.Is Cool whip sweet?
if I Substitute the dessert topping for whipped cream do I need to sweeten it ?
I’ll let you know how it turns out. Thanks
[Reply]
hetal Reply:
April 20th, 2009 at 2:46 am
Cool Whip is the brand name. On the packaging, it says “Non-dairy” Whipped Topping. It has a very slight sweet taste to it but not overly sweet. We’re not sure what the dessert topping you used is, but the sweetness in this recipe comes from the sweetened condensed milk.
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April 29th, 2009 at 6:09 pm
I tried out this recipe and it worked excellent! Thanx for an easy yet yummy ice-cream recipe..
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May 18th, 2009 at 11:02 pm
I made this on my kids birthday for 100 people. It was biggggg hit. Everybody like it. Thanks a lot for a wonderful recipe.
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May 21st, 2009 at 2:55 am
Hi, Hetal & Anuja
I have a quick question. I am going to make mango ice cream according to your recepie since my husband loves mango ice cream. I have a ice cream maker and my question is can I use exact same ingredients as the recepie and use the ice cream maker instead of freezing it.
[Reply]
hetal Reply:
May 21st, 2009 at 10:05 pm
Hi Shreya,
This was a viewer submitted recipe so we followed it exactly. The whipped topping (Cool Whip) in this recipe makes this ice cream do-able without an ice cream maker. If you have an ice cream machine, you would probably need to substitute it with heavy whipping cream or a combination of heavy whipping cream and half n half. The quantity is a guess but probably the tall thin cardboard container (1 quart?).
[Reply]
May 21st, 2009 at 11:09 pm
thank you hetal, I will first try it without ice cream maker than I’ll let you know how it comes out.
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May 25th, 2009 at 11:10 pm
Hi, Hetal & Anjua
I wanted tell you both that I made the Ice cream today using the above ingredients. Now please tell me the whipped topping in you video shows is same as what I bought. On your video the whipped topping is written on the container in big letter and the container that I bought it had coolwhipped written in big letter and than at bottom in smaller letter it had written whipped topping. So did I use the right one. If not, please tell me which section I can find the one you used on your video. On the mango pulp I used the Swad Mango pulp (sweetended). So, does the type and brand of mango pulp makes the taste different.
[Reply]
hetal Reply:
May 27th, 2009 at 6:25 pm
Hi Shreya,
Cool Whip is a brand of whipped topping. It is available in the frozen foods aisle where all the other desserts are sold. If it came in a plastic tub, you bought the right one. Mango always tastes like mango, but the flavor is different for different types of mango. So, depending on which brand you use, it may change the flavor a bit, but it’ll still taste like mango.
[Reply]
June 18th, 2009 at 3:15 am
Hi,
I wanted to know for how long do i have to thaw the coolwhip in the fridge? How long can I store this icecream in the freezer(will it stay good for weeeks or a month)
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June 29th, 2009 at 2:45 pm
hello, hetal. i not fine the cool whaip
can i use the normal cream. plz reply me.
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June 30th, 2009 at 7:03 am
gr8888888888 recipe..
thanks a ton!!
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June 30th, 2009 at 4:04 pm
I shared this recipe with my aunt who just came here from India 3 yrs ago and she said that she still wants to do it the old fashion way by boiling the milk. I told her that here in America we have everything BUT time. I plan on making this recipe and giving it to her. I think she will soon be one of your favorite fans. She has not made it her way and probably wont after tasting it done as you’ve shown. I am so glad you have this site. Maybe it will inspire her kids too.
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August 11th, 2009 at 7:03 pm
Hi Anuja and Hetal,
I plan to make this recipe for my son’s birthday party. I am expecting about 30 people. Do you think doubling this recipe is going to be enough for the crowd? Also, should I make and freeze each recipe separately?
Thanks and keep up the good work.
Anjana Nayak
[Reply]
hetal Reply:
August 12th, 2009 at 3:23 pm
Hi Anjana,
Two batches should be enough…a small serving goes a long way. It may take less time to freeze if you separate the batches but otherwise it should be fine. One viewer gave a tip to keep mixing the ice cream in between while it’s freezing for better consistency. Maybe you can try it.
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August 20th, 2009 at 9:16 pm
Hi Girls…
I made it yesterday..the taste was amazing…thank you soo much!!
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August 25th, 2009 at 11:25 pm
This was a wonderful recipe!
Thanks .I felt it was a little too sweet…may be i should reduce the condensed milk a lil bit.
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September 19th, 2009 at 9:43 am
Hello I love your mango icecream recipe but i was wondering if you could supply me a recipe for strawberry icecream
I’d appreciate it.
thanks and your doing a great job
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September 28th, 2009 at 11:00 pm
Would the fat free version of cool whip work well for this recipe?
[Reply]
hetal Reply:
September 30th, 2009 at 2:21 am
Well, we’ve never tried it, but maybe you wouldn’t get the rich texture.
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October 20th, 2009 at 7:31 pm
Hi,
Thanks for such a wonderful recipe…its the easiest and best tasting mango icecream recipe i hv ever read…thanks a lot!
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December 2nd, 2009 at 8:36 pm
hi hetal,
where can i find tutti-fruiti ? what all the nuts i can add? can i mix all these in the mango pulp just to make another variation to mango ice cream
thanks
smitha
[Reply]
hetal Reply:
December 2nd, 2009 at 11:59 pm
Hi Smitha,
You might be able to find tutti frutti in Indian grocery stores. You can really add any type of nuts (almonds, pista, etc) but my personal preference with mango ice cream is just plain mango. Maybe you can garnish with nuts instead of adding them inside to give everyone a chance to decide.
[Reply]
December 31st, 2009 at 9:55 pm
Hi Hetal and Anuja,
What suggestions do you have for serving this for a larger group (15-20 ppl).I mean can I freeze individual portion is disposable glasses or something? Just brainstorming here…
Happy New year to you and yours!
[Reply]
hetal Reply:
January 2nd, 2010 at 11:29 pm
Happy New Year! You could freeze them in small Dixie type plastic cups (non-waxed). Be sure to cover them with a piece of foil or plastic wrap.
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January 6th, 2010 at 3:51 pm
Hi Hetal & Anunja,
I want ot make this ice-cream but in the Netherlands i can;t get whipped topping can i use something else instead? I can get hold of whipped cream. Should i use that?
Groetjes uit Holland!
(Greetings from Holland!)
[Reply]
hetal Reply:
January 6th, 2010 at 5:51 pm
Hi Selda,
Though we’ve never tried it, some of our viewers have used fresh whipped cream. If you use the fresh variety, be sure not to use it in liquid form. The cream must be whipped first.
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Jacquelin Reply:
July 18th, 2010 at 7:47 pm
For those who, like me, cannot find whipped topping where we live, here is a recipe to make some:
1 tsp. unflavored gelatin
1/2 c. skim milk
1 tbsp. sugar
2 tsp. water
1/2 tsp. vanilla
1/4 c. instant non-fat dry milk
Soften gelatin in water for 5 minutes. Stir nonfat dry milk into skim milk in saucepan. Heat to simmering. Add softened gelatin. Stir until gelatin is dissolved. Add vanilla and sugar. Chill until mixture begins to thicken. Beat with electric mixer or rotary beater until very thick and light. Serve on fruit. Makes 2 cups.
[Reply]
anuja Reply:
July 19th, 2010 at 9:19 pm
Hi Jacquelin,
Thank you so much for taking the time to put out that information and sharing
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January 27th, 2010 at 7:40 pm
I just wanted to thank you both so much for this website – have made so many of the recipes and have yet to be disappointed with the results! Just wanted to mention that I tried this ice cream recipe with lychees instead of mangoes = since fresh lychees are hard to come by in states, I drained and pureed 3 cans of lychee. Since the lychee puree was a lot thinner than mango pulp, the consistency was a little more sorbet-like = but it still tasted great. So the recipe definitely can work with other fruit flavors.
[Reply]
hetal Reply:
January 27th, 2010 at 7:49 pm
Hi Malavika,
You are so welcome! Thanks for taking the time to write to us and share your feedback. I’m sure others can benefit.
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February 19th, 2010 at 10:30 pm
I can only find 14 oz cans of mango pulp. If I buy 2 and make the dessert with 28 oz instead of 30 oz, will it be okay? thx
[Reply]
hetal Reply:
February 20th, 2010 at 6:13 pm
Hi Kim,
Yes, it will be ok for you to use 28oz of mango pulp.
[Reply]
Kim Reply:
February 22nd, 2010 at 8:05 pm
Thank you!
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February 27th, 2010 at 7:29 am
Hi
I am a regular follower of your website and can share with you that I have become a confident cook watching and trying your recipes. Many many thanks.
I tried this ice cream twice so far and it was a huge hit. Many many thanks for this lovely recipe and for all other recipes.
UAE viewers can find Cool Whip at Spinneys. Do not even try to find it elsewhere as I spent lot of time doing that and finally found it at Spinneys.
Thanks
[Reply]
hetal Reply:
February 27th, 2010 at 3:05 pm
Thanks Neelam!
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March 12th, 2010 at 3:33 pm
Where can i get wipped topping? IS it available in kroger or walmart?…I have seen cool whip lite..is it the same thing? Any way the reciepe looks soo easy..will try it…I have tried other reciepes and it really came out well…thank you sooo much for a wonderful website with such good videos!!!!!!!
[Reply]
March 12th, 2010 at 3:36 pm
did we can also add mango juice we get frm costco?
[Reply]
hetal Reply:
March 12th, 2010 at 11:07 pm
Hi Silviya,
Mango juice will be too thin in consistency for this recipe.
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March 13th, 2010 at 10:58 pm
Hi Hetal & Anuja,
I’d like to introduce myself as someone who messed up this simple recipe. The ice cream turned out to be tooo sweet. I rechecked the 3 ingredients & it was a triple dose of sugar. Sweetened consdensed milk, sweetened mango pulp & the natural whip (couldn’t find cool whip in my local store here in Montreal!)- also sweet.
I’d really appreciate if you could guide me to correct this recipe & reduce the sweetness. Can I add something to the remaining ice cream that will reduce its sweetness??
Thanks.
[Reply]
hetal Reply:
March 14th, 2010 at 4:40 pm
Hi Padma,
I’m not sure about natural whip but Cool Whip is only slightly sweet. There is not much more you can add to this recipe. If you add (for example) some evaporated milk or other liquid based ingredient to dilute the sweetness, it will form ice crystals. Sorry. Maybe if some of our viewers have some suggestions, they can answer.
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March 14th, 2010 at 12:57 am
ohhhhh…my god….can’t believe it…..i made my favorite icecream today….never thought that i can do it without an icecream maker…..the mango icecream is tooo deliceous…and ofcouse got lots of appreciation frm everybody…..frm now i’m not going to by icecream frm store but will make it myself…thanx to vani fr this reciepe,…..and a lots of thanx to hetal and anju for demonstrating it
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March 21st, 2010 at 10:14 pm
I’d like to use fresh mango in this recipe. How many mango do I need and would I have to puree them or just mash well? I’m not sure I can get the canned mango where I live. Thank you B.L.
[Reply]
hetal Reply:
March 22nd, 2010 at 3:04 pm
Hi Barbara,
We have not tried this recipe with fresh mangoes but the quantity of mangoes will depend on how big they are and the variety. Basically, you will need to to weigh the mangoes after removing the skin and seeds to come up to the recipe amount. Pureeing the mangoes will ensure even coverage in the ice cream.
[Reply]
hetal Reply:
March 22nd, 2010 at 3:05 pm
one more thing Barbara…the canned mango puree is sweetened so you may need to add a little sugar to the fresh mangoes.
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April 8th, 2010 at 3:40 pm
Hi
I want to know from where do you get the Mango pulp. I have tried most of your recipies and they turn out just great. I really appreciate your earliest reply.
Take care
Shehad
[Reply]
anuja Reply:
April 8th, 2010 at 5:56 pm
Hi Shehad,
Mango pulp is available at Indian or South Asian Grocery stores. We have also seen the cans at some bigger Mexican stores and whole food stores.
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April 11th, 2010 at 4:32 pm
I tried this recipe yesterday and it came out really well. Thank you!
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April 15th, 2010 at 12:46 am
I tried this and it came well.Can i use whipping cream instead of whipped topping?what’s the difference between them?
[Reply]
anuja Reply:
April 15th, 2010 at 1:27 pm
Hi Shamee,
You can take the whipping cream, add sugar and whip it till you form peaks. We have not tried it but have a viewer try that and it worked well for them.
Enjoy
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April 21st, 2010 at 8:38 am
I made this and it was really good, however I used the whipping cream. Here’s recipe using that.
Mango Pulp – 30 oz
Condensed Milk – 14 oz
Heavy Whipping Cream – 16 oz
Sugar – 12 tsp
Mango Essence – 16-24 drops, or to taste depending on the strength of the essence
Whip the Heavy Whipping Cream in a bowl using a mixer until soft peaks form. Combine all the other ingredients in a 2nd bowl. Add the whipped cream to the 2nd bowl. Mix well until it’s one consistency. Transfer to a freezer safe container and freeze for at least 8 hours
Note: The Mango Essence I used is from India by a brand called Bush. When making the ice cream, taste the mixture with a spoon to see if it needs more sugar and/or essence as some mango pulps are sweeter than others and some essences are stronger than others. 6 days ago
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PChow Reply:
May 28th, 2010 at 6:34 pm
You mean you don’t need an ice cream maker to churn it if you use heavy cream ? I read the response from Hetal and she said to use ice cream maker if using heavy cream ?!
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May 3rd, 2010 at 12:38 pm
i liked the recipe very much and i am trying to make mango ice cream but here i searched some markets but i couldn’t get the whipped topping.can u tell me from where i can get the whipped topping which is used to make recipe. i am living in trivandrum district ,kerala state.wishing you both all the best.
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anuja Reply:
May 3rd, 2010 at 7:26 pm
Hi Praveen,
Unfortunately, we have never seen it in India! One of our viewers took some heavy cream (malai), whipped it and added sugar and use it and according to her, it was awesome! You could give that a try but word of caution, do not overbeat the cream or it may become butter
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May 9th, 2010 at 4:05 am
I ate at an Indian Restaurant and they had a mango cake, it was layers with some kind of orange mango filling and yellow cake, I was wondering if you have the recipe for the filling? Thanks very much
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hetal Reply:
May 10th, 2010 at 1:48 pm
Hi Kay,
We’re not sure exactly what kind of mango filling you had, but it sounds like you can make it by mixing canned mango puree (available at Indian grocery stores) with a tbsp or two of frozen orange juice concentrate and cool whip/cream cheese. You can adjust the sugar as you need it.
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Kay Reply:
May 13th, 2010 at 6:24 pm
Thank you so much, I will give that a try. I appreciate you taking the time to answer. I have tried several of your recipes and just love them. Thanks again
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May 12th, 2010 at 6:17 pm
Hi,
Very nice recipe.Can we serve the ice cream in the pie crust
Suggestion please?
Thank you.
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hetal Reply:
May 13th, 2010 at 2:42 pm
Hi Rao,
hmmm…interesting. We’ve not tried it, but you could set the ice cream in the pie crust and freeze. It sounds good.
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Rao Reply:
May 20th, 2010 at 11:45 pm
This idea was given by my friend and we gave a try it came good.Its very easy for the parties….Thank u for the reply
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June 1st, 2010 at 1:01 pm
hey hetal & anusha
superb molten lava cake i gave it to my friend she loved it thank you for the wonderful recipe
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June 29th, 2010 at 2:38 am
Hi
Can I use normal cream instead of cool whip??
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anuja Reply:
June 30th, 2010 at 2:40 pm
Hi Lavi,
You can whip the cream with some sugar and use it. The Ice Cream may crystallize a bit and you will have to make sure you keep it in an air-tight container, but it;ll taste good
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July 19th, 2010 at 7:48 am
hey,
i made this ice cream, its comes out really good. Can I used fresh mango, how many do i need for this amount? I think mango pulp is too sweeter.
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anuja Reply:
July 19th, 2010 at 7:19 pm
Hi Sonal,
Yes, you can use fresh, you will have to take out the pulp, measure and see how much you get out. We think about 6 atleast but measure…
Yes, pulp is sweetened.
For Vanilla Ice Cream (we have never tried it) we think that you can make it with vanilla essence.
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July 19th, 2010 at 7:51 am
can i make vanillia ice cream with this recipe? if yes, then how?
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August 31st, 2010 at 9:05 am
Hi,
I made this ice-cream using ready whipped cream as we do not get a cool whip here in UK. I used fresh mangoes (2 large alphonso) instead of pulp. Added cubes of 1 mango when it was half frozen.
It is perfect, though a bit more sweet as the mangoes were honey sweet…
But the texture is fine and taste is just unparraleled.
My husband asked me if I had bought it from Baskin Robins and I just smiled mischieviously…:)
Many Thanks for making my kitchen an aromatic paradise…!
My hubby calls me his Jinnie now…I have been learning from you since last 2 years when I moved to UK after marriage. I have improved a lot. SMTC has made my life a cake walk now.
May you both and SMTC carry on for ages…!
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anuja Reply:
September 1st, 2010 at 3:10 pm
Awesome, Rohini!
Cheers
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