Easy Mango Ice cream Recipe | No Churn Homemade Mango Icecream

Mango Ice cream recipe with step by step photos.I always look forward for Mango season for obvious reasons, I love this king of the fruits so much that I don't mind eating them for every meal. While we both(myself and the kiddo) are big fans of this fruit and love to eat it by itself, DH does not like to eat the fruit but he loves the mango in the form of Mango Lassi, Mango Ice-cream or Mango Kulfi. So every summer I prepare the Mango Ice-cream and Mango Kulfi with out fail for DH sake so that he can also enjoy the mangoes.

I have already posted a Mango Ice-cream recipe where the ingredients are same but the preparation process is slightly different, it needed to be churned twice to get the creamy texture.In today's post I am sharing the Mango Ice cream recipe which does not need churning and it is made out of heavy cream which is whisked nicely before it is mixed with the mango pulp which helps in giving a nice creamy texture to the ice cream.Prepare this delicious and creamy mango ice cream and enjoy it until the season lasts!

Check out other Mango recipes here in my blog:

• Aamras  ,Shrikarini/Seekarane
• Mango Juice , Mango Lemonade, Mango Milkshake
• Mango Lassi, Mango Banana Smoothie
• Mango Burfi, Mango Phirni
• Mango Sheera, Amrakhand
• Mango Pound Cake
• Mango Ice-cream, Mango Kulfi
• Mango Salsa  

Here is how to prepare Mango Ice cream recipe with step by step photos:

Homemade Mango Ice cream Recipe:

yields:1 medium tub | Author: Prathibha

Prep time: 20 mins | Cooking time: N/A | Total time: 20 mins + setting time 8-10 hrs

Cuisine: Indian | Category: Desserts

Ingredients:

3 large Alphonso Mangoes

1 cup Condensed milk

1 cup Heavy cream/Whipping cream(30% fat)

2-3 tbsp Sugar,if needed(optional)

1-2 tbsp Milk

Method:

• Keep a large bowl and the whisk blades in the freezer for an hour.Chill the heavy whipping cream too overnight.

• Wash, peel and chop the mangoes and grind it with condensed milk,milk and sugar to a smooth puree.

• Now whip the cream in the chilled bowl until you get soft peaks.It tastes approximately 8-10 mins.

• Now add mango puree to the cream and gently fold until you get a uniform mixture.

• Now pour the mixture in a freezer safe box or an Aluminium Icecream box with lid and cover it tightly with the cling wrap and keep it in freezer for 6-8 hours undisturbed.

While serving remove the box/tin and leave it on the counter for 2-3 mins and scoop out the ice cream and serve it chilled.You can add the toppings of your choice - nuts, mango sauce or mango cubes and enjoy!!

Notes:

1. You can use tinned mango pulp if you do not get fresh mangoes.
2. Kesar mangoes or Karnataka Badami variety of mangoes are good alternatives to alphonso mangoes.
3. You can use Amul cream if you are in India but make sure you whip the cream nicely until it is slightly stiff and follow the same process.
4. The addition of sugar enhances the sweetness and taste of the ice cream and I recommend to add it.
5. Do not add more milk while grinding, if you can avoid adding milk while grinding it is good too.
6. If you have mango essence you can add that while whisking the cream.
7. We are using double cream or heavy whipping cream to prepare this ice cream and whisk it nicely until semi stiff peaks which gives rich and creamy ice cream. In case you do not get heavy cream use the regular cream and follow the same process and once the mixture is semi solid say after 2-3 hours whisk it again to a smooth puree and freeze it again.This ensures that you get creamy ice free icecream.
8. You can create various flavors by just replacing the mango puree with various fruit purees or nuts to prepare various ice cream flavors.

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