Kesar Mango Ice Cream Recipe

This Kesar Mango Ice Cream recipe is my absolute favorite because it perfectly captures the luscious sweetness of ripe mangoes with a luxurious creamy texture that melts in your mouth. Plus, the subtle hints of saffron and cardamom add an exotic twist that’s both nostalgic and utterly irresistible!

There is nothing like a rich and creamy dessert, and Kesar Mango Ice Cream is a perfect example. Of course, it helps to have very ripe Kesar mangoes, which not only provide the vibrant color and sweetness that make this dish so appealing but also have a true flavor that cannot be matched by any other kind of mango.

For creamy richness, I use a combination of heavy cream and sweetened condensed milk. There is also saffron, which is an aromatic depth not usually found in ice cream.

And I am convinced that if you don’t use freshly ground cardamom powder, you might as well not make this ice cream at all; the flavor is that important.

Ingredients

Mangoes:
Abundant in vitamins A and C, delivering innate sweetness and taste.

Heavy Cream:
Yields creaminess and richness; high in fat for smooth texture.

Condensed Milk:
Makes sweet and thick.

Provides a source of both sugar and calcium.

Saffron:
Imparts aromatic essence and brilliant color; possesses antioxidant properties.

Cardamom Powder:
Provides a warm, spicy taste; assists with digestion and scent.

Ingredient Quantities

• 2 ripe mangoes (preferably Kesar), peeled and chopped
• 1 cup heavy cream
• 1/2 cup condensed milk
• 1/4 cup sugar (adjust if needed based on mango sweetness)
• A pinch of saffron strands
• 1 tablespoon warm milk (to soak saffron)
• 1/2 teaspoon cardamom powder
• 1 teaspoon lemon juice

Instructions

1. Start by immersing the saffron strands in the milk warmed to a comfortable temperature for about 10 minutes to let them fully release their color and taste.

2. In a blender, combine the chopped and peeled mangoes, lemon juice, and sugar. Blend until smooth, and you have a mango puree.

3. Using an electric mixer, whip the heavy cream in a large mixing bowl until it forms soft peaks.

4. Slowly incorporate the mango puree into the whipped cream, folding with care to combine the two elements, and taking special caution not to deflate the cream.

5. Combine the condensed milk, and stir using a gentle motion. Mix until the condensed milk is well incorporated.

6. Pour in the saffron-infused milk and the cardamom powder, and mix everything together, folding in the two ingredients until they are just combined.

7. Sample the concoction and correct the amount of sugar if necessary, depending on how sweet your mangoes are.

8. Pour the amalgam into a container with an airtight lid made of either metal or plastic.

9. Place the lid on the container, and freeze for a minimum of 6 hours. When you can freeze the ice cream for longer, it’s best to do so—up to 24 hours. That way, not only is the ice cream going to be set and easier to scoop when it’s served, but the flavors also have had time to meld.

10. Allow the Kesar Mango Ice Cream to sit at room temperature for a few minutes before serving so that it is easy to scoop. Enjoy your aromatic, creamy ice cream!

Equipment Needed

1. Blender
2. Electric mixer
3. Large mixing bowl
4. Small bowl or cup (for soaking saffron)
5. Measuring cups and spoons
6. Airtight container with lid (metal or plastic)
7. Spatula (for folding ingredients)
8. Spoon (for tasting and adjusting sugar)

FAQ

• Can I use any other type of mangoes for this recipe?Yes, while Kesar mangoes are chosen for their distinct taste, you can also use other sweet varieties, such as Alphonso or Ataulfo.
• Is it necessary to soak the saffron strands?Indeed, incorporating saffron that has been allowed to soak in warm milk aids in freeing more of its color and flavor—so crucial for characterizing the ice cream—than if the saffron were simply stirred into the ice cream base.
• Can I use light cream instead of heavy cream?For a rich and creamy texture, use heavy cream, but for a lower fat version, you can use light cream; the texture may be slightly altered, but it’s not a significant change.
• Why is lemon juice used in the recipe?Juice from lemons helps amplify the natural flavor of mangoes and counteracts the sweetness.
• Can I adjust the sugar content?Certainly, you can decrease or increase the sugar depending on how sweet the mangoes are and what your taste preference is.
• Is an ice cream maker necessary for this recipe?This recipe can be made without an ice cream maker. Just mix the ingredients and freeze them. Stir from time to time for a smoother texture.
• How long can I store the ice cream?You can keep homemade mango ice cream in the freezer for as long as two weeks, as long as it is stored in an airtight container.

Substitutions and Variations

If you cannot find Kesar mangoes, use any variety of sweet, ripe mangoes, such as Alphonso.
Substitute coconut cream for heavy cream to make a dairy-free variant.
Replace the condensed milk with coconut condensed milk or a homemade version using dairy-free milk.
Substitute honey or maple syrup for sugar, and you have a natural sweetener.
Cardamom powder can be replaced with a small dash of vanilla extract and still yield a delicious Egyptian Koushari.

Pro Tips

1. Enhance Mango Flavor Before pureeing the mangoes, try roasting them for a few minutes. This can help to intensify the mango flavor and add a slight caramelized note to your ice cream.

2. Chill Your Equipment Before whipping the cream, place your mixing bowl and beaters in the freezer for about 15 minutes. Cold equipment helps in achieving stable whipped cream more quickly.

3. Check Sugar Balance After making the mango puree, taste it and adjust the sugar level. Mango sweetness varies significantly, so ensuring the puree is perfectly sweetened before combining with other ingredients is crucial.

4. Saffron Depth Crush the saffron strands slightly before soaking them in warm milk. This can help release even more flavor and color, enhancing the final ice cream.

5. Creamy Texture After combining all the ingredients but before pouring into the container, give the mixture a few extra folds to ensure everything is evenly distributed. This helps in achieving a uniform, creamy texture once frozen.