🍦 Propitious Mango Ice Cream (Copycat Recipe)

 

🍧 Ingredients

For Mango Ice Cream:

• 2 cups ripe mango purée (fresh or canned alphonso)

• 1 cup heavy cream (whipping cream)

• 1/2 cup sweetened condensed milk

• 1/4 tsp cardamom powder (optional for flavor depth)

• Pinch of salt

For White Chocolate Coating:

• 200g white chocolate (chopped or chips)

• 1 tbsp coconut oil or cocoa butter (for smooth coating)

• Yellow/orange food coloring (gel preferred)

For Center (optional):

• Mango jelly cubes / mango puree frozen balls

Other Tools:

• Mango-shaped silicone mold or oval popsicle molds

• Wooden sticks

• Freezer

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🧊 Instructions

🔸 1. Make Mango Ice Cream Base

1. In a blender, mix:

   • Mango purée

   • Condensed milk

   • Pinch of salt

   • Optional: cardamom

2. Whip the cream until soft peaks.

3. Fold the mango mixture into the whipped cream gently.

4. Pour into mango molds, insert sticks.

5. Optional: Add a spoon of mango jelly or frozen puree in the center before sealing.

🔸 2. Freeze

• Freeze for at least 6 hours or overnight until solid.

🔸 3. Make White Chocolate Shell

1. Melt white chocolate + coconut oil over a double boiler or microwave.

2. Add a few drops of food coloring to mimic mango peel (yellow-orange gradient).

3. Let it cool to room temperature (not hot, or it will melt the ice cream).

🔸 4. Coat the Ice Cream

1. Unmold the frozen mango pops.

2. Dip quickly in melted white chocolate and hold for a few seconds.

3. Set on a tray lined with parchment paper.

4. Place in the freezer again for 15 minutes to set.

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✅ Optional Decoration:

• Use a toothpick dipped in orange food coloring to make little dots or strokes for a realistic mango skin texture.

• Dust lightly with edible gold powder for a luxury touch.

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📌 Notes:

• If you don’t have a mango-shaped mold, use oval popsicle molds and slightly shape them with hands before freezing.

• This ice cream is best served straight from the freezer to preserve the shell.