Home made mango ice cream which is creamy, easily scoopable and made with out a ice cream maker. Just three ingredients go into making this ice cream. A perfect cool treat to enjoy on a hot summer day.
Summer is approaching, which means its mango season. Growing up in India we always looked forward to enjoying sour and sweet mangoes. Do you know, that India is the largest producer of mangoes in the world. Inspite of so much massive production, India only exports 1 % of the mangoes to the rest of the world. Yes, we love mangoes and make some amazing recipes with them.
The unripe sour mangoes are used to make pickles and chutneys. We also make some cool recipes like aam panna, lassi, kulfi and ice cream. mango dal, curry and mango rice are also very popular recipes made during the mango season.
Today I am sharing a recipe for mango Ice cream. This is a no churn mango ice cream, which does not require a ice cream maker to make it.
A very simple recipe with three ingredients and no artificial flavors.
We use fresh mango puree, which gives the burst of mango flavor with out any artificial flavors or colors. Heavy cream and sweetened condensed milk gives the creaminess which makes this ice cream soft and silky.
Ingredients needed to make no churn mango ice cream:
- Mango (kent or alphonso mango)
- Heavy Cream / whipping cream/ thickened cream
- Sweetened condensed milk
This mango ice cream
- requires no ice cream maker to make it
- its creamy and soft
- a perfect treat to enjoy on a hot summer day
how to prevent ice crystals in your ice cream?
1) Freeze the bowl which will be used to whip the cream. A cool bowl will help us to whip the cream faster. That in turn will help us to make the ice cream faster. Freezing fast will keep the ice crystals small.
2) The second important thing is to over the ice cream with plastic wrap, the wrap needs to be touching the ice cream.
how to avoid freezer burn for your ice cream?
To avoid freezer burns we need to minimize the oxygen exposure for the ice cream. Do not store the ice cream in the side door or towards the front of the freezer.
Store the ice cream in the back of the freezer to avoid temperature fluctuations which come when we open and close the freezer door.
5 tips for storing home made ice cream:
1) The ice cream stores best when the temperature of the freezer is zero degrees F or below.
2) Use a shallow, air tight container to store the ice cream.
3) Cover the ice cream with plastic wrap, the wrap needs to be touching the ice cream.
4) Store the ice cream in the back of the freezer to avoid temperature fluctuation.
5) Home made Ice cream do not have preservatives, so its best to finish it with in couple of weeks of making it.
More mango recipes from the blog:
How to make Mango Ice Cream Recipe ( with step by step pictures) :
1) Slice the mangoes and scoop the flesh out. Discard the skin and the pit.
2) In a mixer, puree the mangoes.
3) Chill the bowl and the whisk for couple of hours or atleast an hour. Chilled bowl will help us with whipping the cream faster.
4) Add the chilled whipping cream to the chilled bowl. Whisk the cream until you get stiff peak. Its very important not to over beat the cream, otherwise the cream will curdle and butter will be separated.
5) Add the sweetened condensed milk and the mango puree.
Whisk just until combined.
6) Transfer the mixture to a container and freeze for 2 hours. After two hours remove the ice cream and whisk the ice cream, you can also transfer the ice cream to a blender and puree till soft.
7) Transfer the mixture back to the container. Cover with plastic wrap and press gently making sure the plastic touches the ice cream. This prevents from forming ice crystals.
7) Freeze the ice cream for atleast 6 hours. Remove the ice cream from the freezer few minutes before serving. 
8) Serve as is or with crushed pistachio.
Easy No Churn Mango Ice Cream Recipe
Ingredients
- 2 large mangoes ( about 1.5 cups)
- 2 cups chilled heavy cream/whipping cream/thickened cream
- 14 ounces (395 gms) sweetened condensed milk
- few pistachios for garnish (optional)
Instructions
- Slice the mangoes and scoop the flesh out. Discard the skin and the pit.
- In a mixer, puree the mangoes.
- Chill the bowl and the whisk for few hours. Chilled bowl will help us with whipping the cream faster.
- Add the chilled whipping cream to the chilled bowl. Whisk the cream until you get stiff peak. Its very important not to over beat the cream, otherwise the cream will curdle and butter will be separated.
- Add the sweetened condensed milk and the mango puree. Using a spatula, mix until well combined
- Transfer the mixture to a container and freeze for 2 hours. After two hours remove the ice cream and whisk the ice cream. You can also transfer the ice cream to a blender and puree till soft.
- Transfer the mixture back to the container. Cover with plastic wrap and press gently making sure the plastic touches the ice cream. This prevents from forming ice crystals.
- Freeze the ice cream for atleast 6 hours. Remove the ice cream from the freezer few minutes before serving. Serve as is or with crushed pistachio.
Notes
Few more cold desserts
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