Quick Mango Ice Cream with No Cooking
How to make creamy mango ice cream at home
Now that the mango season is here, let me show you how to make some creamy and delicious mango ice cream at home without any cooking. Mine is a quick and simple recipe that’s amazingly easy and has no condensed milk, no whipping cream, and no eggs.
Just make sure you use mangoes that are fleshy. They shouldn’t be stringy. You’ll love this soft and delicious ice cream. So do give it a shot.
I have quite a few mango recipes on my website which you might find interesting: healthy and tasty mango yogurt ice cream, mango bhapa doi, mango pudding with no agar agar, and soft spongy mango cupcakes.
Ingredients
2 med size mangoes (500g) – around 1 ½ cups chopped mango
⅓ cup (70g) sugar
1 cup fresh cream (cold)
¾ to 1 cup full cream milk (chilled)
½ cup (65g) milk powder
Procedure
- First, chop the mangoes.
- Transfer the chopped mango pieces to a mixer jar along with the sugar and then blend or mix everything for 2 minutes.
- Transfer 1 cup of cold fresh cream to a bowl. Whip the cream lightly with a whisk. Transfer it to the mixer jar along with the chilled full cream milk milk powder. Mix everything roughly.
- Then blend and mix everything for around 2 to 3 minutes till you get a smooth thick mixture.
- Transfer it to a metal, glass, or plastic container that has a lid. Cover and chill the ice cream mixture in the freezer for around 4 to 5 hours till it is half set.
- Transfer this to the mixer jar again and whip it for just 30 seconds.
- Pour the mixture back into the ice cream mould. Cover the top with parchment paper or cling wrap to prevent the formation of ice crystals.
- Put the lid on and freeze the ice cream mixture for around 12-14 hours or overnight.
- Scoop it out, add a few crushed nuts, and enjoy!