No-Cook No Churn Mango Ice Cream
This post is a part of Blogchatter Half Marathon.’ Summer, South India and Mangoes is a symphony that is popular universally. Raw mangoes are made into chutneys, pickles or aam panna while the much-loved ripe mangoes are eaten as they are or as various shakes and desserts. This is a No-Cook No Churn Mango Ice Cream recipe that is soft and creamy. The flavour of real mango is palpable in the ice cream at home.
Mangoes are now available everywhere and I live in literally mango state. The mangoes we get here are exported all over the country and to the rest of the world. For me, these Bainganpalle and Rasalu mangoes are the best but then mangoes everywhere are delicious am sure.
I know my grandson is oceans away but when I make popsicles or ice cream I make them with him in mind. If you have not tried making mango ice cream before do try out this recipe which is easily scoopable and the texture is like store-bought ice cream.
This is no-cook ice cream and is assembled in minutes with just 4 ingredients; condensed milk, mango puree, sugar to taste and cream. The whipped cream aerates and the condensed milk keeps it creamy, like ice cream
Recipe for No-Cook No Churn Mango Ice Cream
2 large mangoes, ripe and juicy
½ can sweetened condensed milk
2 cups cream
½ cup sugar-optional
Peel and chop the mangoes. Puree in a blender. If the mangoes are not sweet enough then add ½ cup sugar while blending.
Pour mango and condensed milk into a bowl. Whisk lightly until you get a smooth blend.
Beat cream with a hand-held beater or stand mixer until thick.
Fold the cream into the mango mixture.
Pour into an ice cream tin with a lid. Place a butter paper on the ice cream tin and close the lid. You can use aluminium foil too.
Freeze till semi-set. Put in the blender and blitz till smooth again.
Again set in the ice-cream tin and freeze overnight. After a few hours, you can check to see if there are any crystals forming. If there are then churn the ice cream once and set it again.
Before serving let the tin stand for 5 minutes to soften slightly, then scoop and serve this yummylicious No-Cook No Churn Mango Ice Cream with chunks of mango on it.
If you live in the tropics as I do then you should not let the tin stand for 5 minutes as it will melt fast as mine did.