4 ways to turn mango into delicious, simple smoothie ice cream at home

Prepare the mango

Peel the mango you bought, cut the mango flesh into small dice, and remove the seed.

Blend the mango

Add the mango flesh, fresh milk, condensed milk, yogurt, granulated sugar, and vanilla into the blender and blend until smooth for about 30 seconds.

Make the ice cream mixture

Use a mixer to whip the cream in a large bowl, just whip for 30 seconds to 1 minute, when the cream is fluffy, thickens, and has slight peaks, it’s done. Do not whip too long or until the cream is hard, as this will lose the fresh, airy texture of the cream.

Add the blended mango mixture and use a spoon to gently fold it into the whipped cream from the bottom up for about 30 – 40 seconds. When all the mixture is combined and has a light yellow color.

Completion

Pour the mixture into a jar and place it in the freezer. Every 30 minutes, take the mixture out and stir well. Repeat this process about 4 – 5 times until the ice cream mixture is complete. This action helps the ice cream mixture to be smooth and not have ice crystals.

Product

Take the ice cream out into a cup and enjoy. You can add some diced mango on top for extra flavor, which will be very delicious. The sweet and sour taste combined with the creamy flavor of the ice cream will delight anyone who tastes it.

Prepare the ingredients

Peel and slice the mango into thin 2mm slices, removing the pit. Roast the peanuts until they turn slightly dark and stop popping in the pan. Remove the peanuts from the heat, discard the shells, and crush them finely.

Make the ice cream mixture

Create the milk mixture by adding condensed milk, yogurt, coconut milk, and granulated sugar into a large bowl, and mix well until the ingredients are combined, stirring gently until the sugar is fully dissolved.

Prepare a clean plastic container lined with a layer of plastic wrap inside, then place a thin layer of mango at the bottom of the container.

Next, pour a layer of the prepared milk mixture over the arranged mango, then add grated coconut on top and cover with another layer of milk. The order should be: 1 layer of mango – layer of milk – layer of grated coconut – layer of milk. Repeat this process until the container is full, finishing with a layer of milk.

Final Product

In the last layer, sprinkle crushed peanuts evenly over the surface of the milk layer, then put it in the freezer. Wait for 6 – 8 hours for the ice cream to freeze before taking it out to enjoy.

Prepare the Ingredients

Peel the bananas and mangoes. Dice the mango, and slice the banana into rounds. Put them in the freezer to freeze for 30 minutes.

Take the frozen mango and banana and blend them with fresh milk for 30 seconds.

Make the cream mixture

Continue to add sugar and whipping cream into the blender along with the previous mixture. Turn the blender on at medium speed and blend for another 30 seconds until the mixture is smooth, fluffy, and thickened.

Final product

Pour the mixture into a container, seal it tightly, and place it in the freezer. Every 30 minutes, take the ice cream out and stir well, repeating this process 4 – 5 times to prevent ice crystals from forming. Let it chill for about 6 – 8 hours for the ice cream to be complete.

Prepare the ingredients

Pineapple peel off the skin, eyes, core, wash thoroughly, and cut into bite-sized pieces. Mango peel, remove the seed, and cut the flesh into dice.

Make the smoothie

Put mango and pineapple into the blender and blend for about 30 seconds. Next, add fresh milk, condensed milk, and ice into the blender and continue blending for another 30 seconds until the mixture is smooth and creamy.

Final product

Pour the smoothie into a glass, sprinkle a little diced mango and pineapple on top for extra flavor. The summer heat will be quickly alleviated with a glass of nutritious smoothie.