No-Churn Mango Ice Cream (No Ice Cream Maker!)
This 3-ingredient no-churn mango ice cream recipe with fresh mango puree, sweetened condensed milk, and whipped heavy cream makes the best homemade ice cream that is smooth with intense mango flavour and free of icecrystals.
Servings: 3 people
Calories: 355.51kcal
Ingredients
- 1 cup ripe mango puree 2 medium-sized Alphonso mangoes
- ½ cup sweetened condensed milk
- ½ cup whipping cream
- a pinch of turmeric optional
Instructions
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 and 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!
Notes
- Use full-fat everything. Low-fat cream or condensed milk introduces extra water, which is the main cause of icy, grainy ice cream.
- Cool the puree completely. Warm puree will deflate your whipped cream and ruin the texture.
- Best mangoes to use: Alphonso mangoes give the most intense flavour. In a pinch, canned unsweetened mango puree works.
- Prevent freezer burn: Always press cling wrap directly onto the surface of the ice cream before sealing the container.
- Storage: Keeps well in the freezer for up to 2 weeks.
- Want mango chunks? Fold in a few small fresh mango pieces just before pouring into the container for texture contrast.
Nutrition
Calories: 355.51kcal | Carbohydrates: 46.74g | Protein: 4.91g | Fat: 16.86g
