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Mango Ice Cream

It is more than just another typical ice cream recipe; it is the healthy nutty twist to the mango ice cream topped with fried cashew nuts, almonds, fox nuts, chewy oats, and sweetened with the wholesome goodness of dried dates.
Print Recipe
Prep Time 20 minutes
4 hours
Total Time 4 hours
Servings: 4 peoples
Course: Dessert
Cuisine: American, Belgian-Inspired, Indian
Ingredients Equipment Method Notes

Ingredients
  

Ingredients Highlight
  • 2 Fresh Mango: The star ingredient providing vibrant color and juicy sweetness.
  • 10 - 12 Cashew Nuts & Almonds: For richness and a buttery crunch.
  • 1/2 cup Fox Nuts these add a delightful crunch and are rich in antioxidants.
  • 8 Dried Dates seedless: Naturally sweet, balancing the flavors.
  • 1/2 cup Oats: Soaked to soften giving body and a healthy twist.
  • 2 tsp Milk & Milk Powder: For creaminess and smooth texture.
  • 4 to 5 Fresh Mint Leaves: For garnish adding a refreshing aroma and beautiful color contrast.

Equipment

  • 1 Blending Jar

Method
 

How to Make This Mango Ice Cream
    Step 1: Soak and Prepare the Base
    1. Start by soaking the oats in milk for at least 10 to 15 minutes. This softens the oats, ensuring the ice cream base will be creamy, not gritty. The milk also infuses a rich dairy flavor that complements the mango.
    Step 2: Blend Nuts and Fox Nuts
    1. In a grinder jar, add the fox nuts, cashew nuts, almonds, and dried dates. Grind them well into a fine mixture. These ground nuts and dates provide a natural sweetness and richness that take this ice cream beyond the ordinary.
    Step 3: Combine and Blend
    1. Pour the soaked oats and milk into the grinder with the nut mixture. Add milk powder to enhance the creamy texture. Blend everything until smooth, creating a thick, luscious mango ice cream base.
    Step 4: Add Fresh Mango Chunks
    1. Now, add fresh mango chunks into the mixture and give it a final blend, keeping some mango pieces chunky for texture if you like. The fresh mango ensures that unmistakable tropical flavor bursts in every bite.
    Step 5: Chill and Set
    1. Pour the mango mixture into a container and refrigerate for at least 3 to 4 hours. This allows the flavors to meld and the ice cream to firm up beautifully.
    Step 6: Garnish and Serve
    1. Before serving, garnish the mango ice cream with fresh mint leaves. The mint not only adds a lovely pop of color but also lends a refreshing aroma that perfectly balances the sweetness.
    Tips for Perfect Mango Ice Cream
    1. Use ripe, juicy mangoes like Alphonso or Kesar for the best flavor.
    2. Soaking oats properly is crucial to avoid a grainy texture.
    3. Adjust sweetness by controlling the amount of dried dates or add a little honey if needed.
    4. For an even creamier texture, you can use full-fat milk or add a splash of cream.

    Notes

    Frequently Asked Questions (FAQs)

    Q1: Can I make this mango ice cream without milk powder?
     Yes! You can skip the milk powder or replace it with coconut milk powder or any plant-based milk powder for a dairy-free version.
    Q2: How long should I soak the oats for?
     Soaking oats for 10 to 15 minutes is enough to soften them and ensure a smooth texture in the ice cream.
    Q3: Can I use frozen mangoes instead of fresh?
     Absolutely! Frozen mangoes work well too. Just thaw them slightly before blending for easier processing.
    Q4: How long can I store the mango ice cream in the freezer?
     You can store it in an airtight container for up to 1 week for the best taste and texture.
    Q5: Can I add other nuts or seeds?
     Yes, feel free to experiment with walnuts, pistachios, or pumpkin seeds to suit your taste.
    Q6: Is this recipe suitable for vegans?
     If you use plant-based milk and milk powder alternatives, this mango ice cream can easily be made vegan-friendly.

    Nutrition Information (per serving)

    • Calories: Approximately 250–300 kcal
    • Protein: 6–8 grams
    • Fat: 10–12 grams (mostly healthy fats from nuts)
    • Carbohydrates: 35–40 grams
    • Fiber: 4–6 grams
    • Sugar: 20–25 grams (natural sugars from mango and dates)