Want to try viral propitious mango ice cream but not sure where to buy it? No worries! With this simple recipe, you can make the cute, creamy, and “mango-y” dessert with just 5 ingredients and no fancy equipment needed!
What’s propitious mango ice cream?
Propitious Mango Ice Cream is a popular Chinese frozen treat that has gained significant attention on social media like Instagram and TikTok for its sunset-colored palette and cute mango-like shape.
The ice cream features a creamy mango sorbet-like base covered in a white chocolate shell, with a flavor described as slightly sweet with a light mango taste.
It can be found at select locations such as the 99 Ranch Market and Hmart, but many people struggle to find this viral ice cream at their local grocery stores.
The good news is that with this recipe, we can easily recreate it at home using just 5 simple ingredients. Let’s make it now!
Tips for making propitious mango ice cream:
1. Choice of Mangoes: Choose ripe, sweet mangoes for the best flavor. Ataulfo or Alphonso mangoes are excellent choices due to their rich taste and creamy texture. If fresh mangoes are unavailable, you can use frozen mangoes, canned mangoes, or canned mango puree. While the taste might not be as good as fresh mangoes, you can still make delicious mango ice cream with these alternatives.
2. Blend Smoothly: Ensure that you blend the mango puree until it’s completely smooth to avoid any fibrous bits in the ice cream. Optionally, add 1 tablespoon of lemon juice to the mango puree to help prevent browning and impart a refreshing citrus flavor.
3. Whip Cream: Use a hand mixer or whisk to whip heavy whipping cream until stiff peaks (the whipped cream holds its shape and stands up with peaks that don’t collapse) form before mixing it with sweetened condensed milk.
4. Combine Ingredients: Use low speed of the hand mixer to mix the whipped cream, condensed milk, and mango puree until smooth and evenly colored.
5. Mango-Shaped Silicone Mold: Pour the mixture into mango-shaped silicone molds to achieve a mango-like shape, though this is optional. You can also use any freezer-safe container you prefer. If you opt for the mango-shaped silicone molds, you might need to use an injector to fill them completely. Ensure there are no unfilled spaces in the mold, as this could result in holes in the ice cream.
6. Freeze: Insert popsicle sticks through the holes on the silicone mold, and freeze for at least 6 hours until completely firm. Make sure the ice creams are completely solid before unmolding.
7. Prepare Chocolate Coating: To give the mango ice cream a more authentic mango appearance, cover it with a yellow chocolate coating. Melt yellow chocolate candy melts in the microwave with optional coconut oil for a smoother coating. You can also use white chocolate candy melts with oil based yellow food coloring.
8. Dip Ice Cream: Once the ice creams are fully frozen, quickly dip them into the melted chocolate one by one. Before starting, prepare a large baking sheet lined with parchment paper and place it in the freezer. After dipping each ice cream, promptly place it on the chilled baking sheet and return it to the freezer to prevent melting.
9. Optional Finishing Touches: To replicate the sunset-colored palette of Propitious Mango Ice Cream, you can brush the coated ice cream with freeze-dried strawberry powder or apply a thin layer of red food coloring for a more realistic mango look. However, skipping this step won’t impact the taste.
10. Lemon/Peach Propitious Ice Creams: Using a similar method, you can also make the popular lemon or peach Propitious ice creams at home. For the peach ice cream, check out my recipe here. For the lemon flavor, use 1 cup heavy cream, 1 cup sweetened condensed milk, 1/2 cup fresh lemon juice, and zest from 1 lemon.
EQUIPMENT
- Measuring cups
- Blender (For pureeing the mango)
- Hand mixer (For whipping the heavy whipping cream)
- Large mixing bowl
- Mango-shape silicone mold (Optional)
- 6 Popsicle/lollipop sticks (Optional)
- Freezer
INGREDIENTS
- 1 cup of mango puree
- 1 cup of heavy whipping cream (8 ounces)
- ½ can of sweetened condensed milk (7 ounces)
- 1 cup of yellow chocolate candy melts (optional)
- 1 tbsp of coconut oil (optional; For helping thinning the chocolate.)
INSTRUCTIONS
1. Peel and pit the fresh, ripe mangoes, then blend the flesh until smooth to get 1 cup of mango puree.
2. In a large mixing bowl, use a hand mixer to whip the heavy whipping cream until stiff peaks form.
3. Add the sweetened condensed milk into the whipped cream, use the low speed of the hand mixer to whip with the hand mixer until well combined.
4. Add the mango puree, use the low speed of the hand mixer to whip until the mixture is smooth and evenly colored.
5. Pour the mixture into the mango-shape silicone mold (or a freezer-safe container).
6. Insert a popsicle stick into each cavity.
7. Place the mold in the freezer. Freeze for at least 6 hours or until the ice creams are completely frozen.
8. Place the yellow chocolate candy melts in a microwave-safe bowl. Optionally, add 1 tbsp of coconut oil to help thin the chocolate and make it easier to coat the ice creams.
9. Microwave in 30 second intervals, stirring well after each interval, until the chocolate is completely melted and smooth.
10. Line a baking sheet with parchment paper for sitting the chocolate coated ice cream later.
11. Once the ice creams are frozen into solid. Remove one ice cream at a time from the freezer. Quickly dip the ice cream into the melted chocolate, ensuring it is evenly coated. Let any excess chocolate drip off before placing the coated ice cream on the lined baking sheet.
12. Once all the ice creams are coated, place them back in the freezer for a few minutes to allow the chocolate to fully set.
13. Once the chocolate coating has set, the mango ice creams are ready to enjoy. For an optional touch, you can brush the top and bottom parts of the mango ice creams with freeze-dried strawberry powder or a very thin layer of red food coloring to make them look more like real mangoes. If you’re not serving them right away, store them in a freezer-safe container, separated by parchment paper to prevent sticking.
My other ice cream recipes you will also like:
Mango Ice Cream
Equipment
- Measuring cups
- blender (For pureeing the mango)
- hand mixer (For whipping the heavy whipping cream)
- Large mixing bowl
- Mango-shape silicone mold (Optional)
- 6 Popsicle/lollipop sticks (Optional)
- Freezer
Ingredients
- 1 cup mango puree
- 1 cup heavy whipping cream (8 ounces)
- ½ can sweetened condensed milk (7 ounces)
- 1 cup yellow chocolate candy melts (optional)
- 1 tbsp coconut oil (optional; For helping thinning the chocolate.)
Instructions
- Peel and pit the fresh, ripe mangoes, then blend the mango flesh until smooth to get 1 cup of mango puree.
- In a large mixing bowl, use a hand mixer to whip the heavy whipping cream until stiff peaks form.
- Add the sweetened condensed milk into the whipped cream, use the low speed of the hand mixer to whip with the hand mixer until well combined.
- Add the mango puree, use the low speed of the hand mixer to whip until the mixture is smooth and evenly colored.
- Pour the mixture into the mango-shape silicone mold (or a freezer-safe container).
- Insert a popsicle stick into each cavity.
- Place the mold in the freezer. Freeze for at least 6 hours or until the ice creams are completely frozen.
- Place the yellow chocolate candy melts in a microwave-safe bowl. Optionally, add 1 tbsp of coconut oil to help thin the chocolate and make it easier to coat the ice creams.
- Microwave in 30 second intervals, stirring well after each interval, until the chocolate is completely melted and smooth.
- Line a baking sheet with parchment paper for sitting the chocolate coated ice cream later.
- Once the ice creams are frozen into solid. Remove one ice cream at a time from the freezer. Quickly dip the ice cream into the melted chocolate, ensuring it is evenly coated. Let any excess chocolate drip off before placing the coated ice cream on the lined baking sheet.
- Once all the ice creams are coated, place them back in the freezer for a few minutes to allow the chocolate to fully set.
- Once the chocolate coating has set, the mango ice creams are ready to enjoy. For an optional touch, you can brush the top and bottom parts of the mango ice creams with freeze-dried strawberry powder or a very thin layer of red food coloring to make them look more like real mangoes. If you’re not serving them right away, store them in a freezer-safe container, separated by parchment paper to prevent sticking.
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