All you need is 3 ingredients to make this Homemade Mango Ice Cream an absolute hit this summer season! This easy homemade ice cream is sweet and creamy, and the taste of mango will leave you wanting for more. This really is a creamy ice cream made without an ice cream machine!
The Homemade Mango Ice Cream recipe is dedicated to all of you, like me, who have been disappointed before by the efforts to make homemade ice cream. That is, without an ice cream maker!
The traditional way of making ice cream is by making a sweet mixture of eggs and cream. The mixture is then churned in the ice cream machine as the ice cream gradually freezes. There are two benefits of churning; it helps in aerating the mixture to make it light and fluffy and it prevents the icicles from forming which makes the ice cream creamy rather than icy.
The problem with no churn, milk ice cream is that they freeze into solid blocks of ice. And if you leave them out to soften for a few minutes they melt into a liquid.
How to make the ice cream creamy?
Two simple ingredients are needed – condensed milk and cream! Condensed milk is the ingredient that keeps the creamy texture in the mixture. Milk can also be used, but once frozen and if you have missed the perfect window to scoop it out, then it’s a frozen block of solid ice! And if you leave it out to soften, it turns into a puddle of liquid. The whipped cream helps to aerate the mixture which makes the ice cream light and fluffy.
Simply whip the cream, fold through the condensed milk and the reduced mango puree.
Why should I simmer and reduce the mango puree?
Simply pureeing the mangoes and plonking it to the mixture would make the ice cream icy instead of icy. It wouldn’t make the whole mango ice cream icy, but there will still be small tiny icy bits when you eat it.
So, to avoid this, reduce the mango puree by simmering it on the stove. Not only will this prevent the icy bits from forming but you will also be able to use more mango puree and enhanced the mango flavour in the puree.
How does it compare to store bought tubs?
This Homemade Mango Ice Cream is something you definitely can’t buy at a store! It has real mango flavour and mango chunks! No artificial colouring or flavours in sight. Mango lovers, this is a dream come true!
The ice cream takes 12-16 hours to freeze and just a few minutes to soften before you get that heavenly scoop of mango ice cream. The ice cream is really scoop-able! After 24 hours, it freezes more firmly, leave it out for 5 minutes and it’ll soften to become scoop-able without melting.
Don’t forget to try the Mango Panna Cotta if you’re looking for more mango recipes!
I would love your suggestions if you try this recipe! Tag me on Instagram @spoonfulstoriesbyishanapassi
Homemade Mango Ice Cream
Course: Desserts10
servings20
minutes10
minutes30
minutesThis easy homemade ice cream is sweet and creamy, and the taste of mango will leave you wanting for more.
Ingredients
3 Cups mango puree
1 can condensed milk
1 cup heavy cream
1 cup diced mango
Directions
- Pour the mango pure in a non stick pan over low heat. Cook stirring continuously for 10-15 minutes. When the puree is reduced by half, set aside to cool.
- Combine the cooled mango pure and condensed milk in a bowl.
- Using a hand mixer, whip the cream until stiff peaks are formed.
- Fold half of the cream into the mango mixture using a spatula until mostly combined and then fold in the remaining. Lumps will appear, but keep folding through until lump free.
- Mix in the diced mango and pour into a container. (Preferable a glass container with a lid). Otherwise any non reactive container.
- Place a piece of parchment paper or cling film on the surface and then place the lid.
- Freeze for 12-16 hours. Leave it out on the counter for a few minutes to soften. Scoop and serve!