This 3 ingredient mango ice cream recipe with sweetened condensed milk makes the best homemade no-churn ice cream that is smooth with intense mango flavour.
I love to eat ripe mangoes as is and no other way is the best way to enjoy the King of fruits. But when in season, we tend to over-buy (if that is even a word) and then we want to make some fancy dessert or smoothies to enjoy it in a different form. Not to forget showing it off on Reels! 😉
This year, I wasn't very happy with the taste of the mangoes from India, but the Yemeni ones were much better. I don't make desserts too often these days, but that never stopped us from ordering in. With some of the mangoes, I did make a batch of this ice cream again (the pictures are from last year).
Mangoes and cream can never go wrong, right? Join me in making mango no-churn ice cream better than the best! I have already shared my love for Nagi's idea in my updated blackberry chocolate no-churn ice cream recipe, so, I won't repeat the content here.
But, what does no-churn mean? It means no ice cream maker is required! All you need is an electric mixer and the two basic ingredients - whipping cream and sweetened condensed milk. You don't need eggs! And don't be surprised, this is so easy to make, that even a kid can make a batch of no-churn ice cream.
Why is the no-churn ice cream Icy?
This was the most common issue I also faced with my early batches of no-churn ice cream. I believed it is a compromise I had to accept for not using an ice cream maker. But with age comes wisdom 😁. Icy or Ice crystals are the result of either too much water in the mixture or a long freezing time or both. Too much water could be from the ingredients you use like low-fat cream, berries, fruits, etc. In a no-churn eggless ice cream recipe, it is imperative to use full-fat heavy whipping cream and full-fat sweetened condensed milk so that there is no room for excess "water". Basically, avoid any "lite" ingredients or you may have to tweak the recipe to be able to use those ingredients. And in this mango ice cream recipe, the best way to go would be to cook down the puree to prevent the ice crystals.
Here are some more mango recipes that might strike your fancy:
No-Churn Mango Ice Cream
- 1 cup of ripe mango puree 2 medium-sized Alphonso mangoes
- ½ cup sweetened condensed milk
- ½ cup heavy whipping cream
- a tiny pinch of turmeric for colour optional
Reduce the Mango Puree
- Heat the mango puree in a non-stick skillet over a medium-low flame stirring constantly until the puree reduces by half. This can take anywhere between 6 to 8 minutes. Switch off and transfer the reduced puree to a bowl and let it cool completely.
Mix the condensed milk
- Add the condensed milk to the mango puree bowl and whisk until combined. You may add a pinch of turmeric or yellow food colour at this stage.
Whip the cream
- Take another larger bowl and whisk the whipping cream to stiff peaks using a handheld electric whisk or stand mixer. Start on low to medium speed and increase to medium to high and whip for at least 3 to 4 minutes or until it can form stiff peaks.
Fold the cream and puree
- Gently fold the mango mixture into the whipped cream until lump free and with no traces of cream.
Freeze the ice cream
- Pour the ice cream mixture into a freezer-friendly container. Place a piece of baking paper or cling wrap touching the surface of the cream and close the container with a lid or more cling wrap. Freeze for 6 to 8 hours.
Serve the mango ice cream
- Remove the baking paper or cling wrap and let it stand on the counter for a few minutes to soften to a scoopable consistency. Use an ice cream scooper to scoop and serve!