No Churn Mango Ice Cream
No ice cream machine? No problem! This Alphonso mango no churn ice cream is creamy and vibrant, fit for summer. It is a seasonal treat but makes the wait worthwhile. Few ingredients and little effort is needed to make this cooling dessert.
Equipment
- Blender
- Mixing bowl
- Whisk
- Spatula
- 9x5 inch loaf Tin
Ingredients
- 500 gm Alphonso Mango flesh no skin or seed
- 220 ml Whipping Cream
- 4 tbsp Condensed milk
Optional
- 1 tsp Vanilla
- Pinch of Salt
Instructions
- Chop the mangoes and save 3 tablespoon worth for later, transfer the remaining into a blender, add condensed milk and blend until smooth. Save 3 tablespoon worth of puree for later as well.
- Whip the cream until soft peaks. Add the mango puree to the cream and fold until combined. If adding any flavorings now is the time to add it. (Eg: vanilla and salt).
- Transfer half the mixture into the tin and spoon over 2 tablespoon of the mango pieces and puree. Pour over the other half of the mixture and top with the remaining mango pieces and puree.
- Cover with clingfilm and place in the freezer, ideally over night or for 6 hours minimum. Before scooping let it sit at room temperature for a few minutes before scooping and serving.
Notes
- Do not over whip the cream as it will split and become grainy.
- Clean the mangoes well and make sure there is no skin before blending.
- Fold the mango puree and cream with a spatula to ensure you don’t over mix the mixture.
- You can top the ice cream with toasted coconut/nuts etc.
- To freeze it faster, transfer the mixture to smaller bowls/containers.