Easy No Churn Mango Ice Cream Recipe
Home made mango ice cream which is creamy, easily scoop able 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.
Servings: 6
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
If fresh mangoes are not in season, canned mangoes will work too.
If using canned mango puree, use a good quality brand.
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