Mango Ice Cream is simple to make using only three ingredients, and no ice maker or churn is required! Silky, rich, and with a strong mango taste is the perfect winter sweet treat!
I’ve been posting lots of ice creams that don’t need churning on my blog, Onion Rings and Things, So I thought I’d bring some of the excitement here on Pi Fansub.
I’m not a fan of making big statements, but I’m going to say that this mango ice cream that is no-churn is by far the richest it can get, with the smoothest texture and the most intense mango taste that you’ll ever have! I think it’s better than any commercial brands available on the market.
Instead of the commercial version, which has a long list of additives and chemicals, the homemade version is made with just four ingredients. It’s possible to enjoy the delicious scent of fresh mangoes each when you eat a piece!
Absolutely delicious and incredibly simple to prepare, The mango ice cream could likely become your new favourite summertime treat. It only takes five minutes to prepare, and no churning equipment or an ice cream maker is required. The only challenging aspect of making homemade ice cream will be waiting for the delicious concoction to cool!
Tips which help you in Cooking
- To ensure that the mix is whipping up in a sufficient volume, ensure that all ingredients are freezing. The condensed milk should be chilled in the refrigerator long as the cream is heavy. I also prefer to put the beaters and mixing bowl into the freezer for around 30 minutes before using them.
- Make use of Manila mangoes which are indisputably the most delicious everywhere! They’re fragrant, sweet as well as less fibrous. If they’re unavailable within the U.S., the closest cultivar is the Ataulfo mangoes.
- The food colouring is more aesthetics than taste, but while it is not required, adding a few drops can help make the ice cream appear more tempting.
- Once you have transferred the mix into the freezer-safe container, lightly apply plastic film to the top of the mixture to avoid crystallization.
How do I serve and store?
- For the best results, serve this home-cooked mango ice cream chilled. Drink it in a cup or on the cone to enjoy a refreshing tropical all-year-round dessert.
- Please do not keep the ice cream out of the freezer for more than needed since refreezing partially-melted ice cream could cause crystallization. Keep the ice cream in the rear of the freezer, where it’s coldest and where temperatures are most stable.
- Close the lid tightly to stop it from crystallizing and absorb other odours from the freezer.
Mango Ice Cream Recipe
No-Churn Mango Ice Cream is smooth, creamy and full of fresh mango flavours. The homemade tropical-flavoured ice cream recipe is easy to make with just four ingredients, and there is no required ice cream maker!
- 2 cups heavy cream
- Two drops of yellow food colouring Optional
- two big mangoes (or enough to make 1 cup of mango pulp)
- One can (14 pounds) of Condensed sweetened milk
- Slice mangoes into pieces and scoop the flesh, removing the pit and skin. In a food processor or blender, make mango into an applesauce-like consistency.
- Large bowl, mix mango pulp and condensed milk along with heavy cream.
- With an electric mixer at slow speed, beat the mixture until it gets thicker. Increase speed to medium, and keep beating for 8-10 minutes until the stiffest peaks form.
- While hitting the drum, take a few drops of food colouring until desired shade is created.
- Pour the mixture into a 9 x 5 loaf pan. Cover with plastic wrap, gently pressing the film to the mix of cream.
- Freeze for at minimum 6 hours or even overnight. Serve chilled.
For maximum volume, be sure that the ingredients are cold.
Want to check more recipe from this category? Check out our Sweets recipe page here.