Homemade Viral Mango Ice Cream

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Homemade Viral Mango Ice Cream 🥭🍦

This Homemade Viral Mango Ice Cream is a show-stopping dessert that’s as fun to make as it is to eat! With a creamy, fruity ice cream filling and a stunning white chocolate mango shell, this treat is perfect for summer parties, special occasions, or just indulging your sweet tooth. The gradient effect on the shell makes it look like a real mango, and the taste is absolutely divine!

Ingredients

For the Mango Shell:

  • 2 ripe mangoes (for puree)
  • 1/2 cup White chocolate, melted
  • 1/2 teaspoon Coconut oil (to smooth the chocolate)
  • Orange and yellow food coloring (optional, for gradient effect)

For the Ice Cream Filling:

  • 1 cup Heavy whipping cream, chilled
  • 1/2 cup Condensed milk
  • 1/2 teaspoon Vanilla extract
  • 1/2 cup Mango puree (from fresh mangoes)

Instructions

1. Make the Mango Ice Cream Filling:

  1. Puree the Mangoes: In a blender, puree fresh mangoes until smooth. Strain to remove any fibers.
  2. Whip the Cream: In a mixing bowl, whip the heavy cream until soft peaks form.
  3. Combine Ingredients: Gently fold in the condensed milk, vanilla extract, and mango puree until well combined.
  4. Freeze: Pour the mixture into silicone molds (mango-shaped if possible) and freeze for 4-6 hours, or until solid.

2. Make the Mango Shell:

  1. Melt the Chocolate: Melt the white chocolate in a microwave-safe bowl in 15-second intervals, stirring in between.
  2. Add Coconut Oil: Stir in the coconut oil to smoothen the texture.
  3. Color the Chocolate: Divide the chocolate into two bowls. Add a few drops of yellow food coloring to one bowl and orange food coloring to the other.
  4. Create the Gradient: Using a brush or spoon, create a gradient effect inside the mango-shaped silicone mold (orange on top, yellow on the bottom).
  5. Set the Shell: Freeze the mold for 10 minutes to set the shell.

3. Assemble the Mango Ice Cream:

  1. Insert Popsicle Sticks: Once the ice cream filling is fully frozen, carefully insert a popsicle stick into each mold.
  2. Unmold and Assemble: Unmold the chocolate shell and gently place the frozen ice cream inside.
  3. Seal the Gaps: Brush on extra melted chocolate to seal any gaps.
  4. Freeze Again: Freeze for another 10-15 minutes before serving.

Tips for Success

  1. Use Ripe Mangoes: Ripe mangoes are sweeter and easier to puree.
  2. Chill Everything: Make sure the heavy cream and mixing bowl are chilled for better whipping results.
  3. Smooth Chocolate: Add a bit more coconut oil if the chocolate is too thick for brushing.
  4. Customize Shapes: If you don’t have mango-shaped molds, use any silicone mold and get creative!
  5. Add Texture: Mix in small mango chunks or nuts for added texture.

Nutritional Information (per serving, based on 6 servings)

  • Calories: 250-300 kcal
  • Fat: 15-18g
  • Protein: 3-4g
  • Carbohydrates: 25-30g
  • Sugar: 20-25g

Note: Nutritional values may vary depending on specific ingredients and portion sizes.

Serving Suggestions

  • Garnish: Add a sprinkle of edible glitter or gold dust for a fancy touch.
  • Pair with Fruit: Serve with fresh mango slices or berries for a refreshing contrast.
  • Drizzle: Add a drizzle of caramel or chocolate sauce for extra indulgence.

Embracing Creativity and Flavor

This Homemade Viral Mango Ice Cream is not only delicious but also a feast for the eyes. The combination of creamy mango ice cream and a crisp white chocolate shell is irresistible. Whether you’re making it for a party or just because, this dessert is sure to impress!

Enjoy! 🥭🍦✨

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