No Churn Creamy & Easy Mango Ice-cream

Summers and Mangoes go hand in hand, isn’t it?! I have very fond memories of having homegrown mangoes as a kid though out the summer. There comes a time when all of a sudden too many mangoes start to ripen, more than you can eat or share, before they go bad. All those surplus mangoes used to be made into aam ras (mango juice) or mango ice-creams. Those homemade ice creams used to be so icy and firm but very flavourful non-the-less!

I still prefer the homemade stuff over the store bought ones. An ice cream maker makes the job a lot easier and makes very nice ice creams of course. But if you don’t have one handy, you can still enjoy a delicious and creamy mango ice-cream this summer! I wanted to come up with a recipe that did not use any condensed milk and still made a no churn ice-cream creamy enough and not feel very icy.

With all the research I did, I got to know that the main things to do is not have too much moisture in the mixture and have enough fat to create a creamy mouthfeel. Here is how we do it in this recipe!

Main ingredients:

Fresh cream forms the base of this ice-cream. I made it with fresh cream because this is commonly and readily available here in India. The fat content of fresh cream is around 25% as opposed to around 35% for double cream or whipping cream that forms the base of most other no-churn ice-creams.

So this recipe includes additional fats in form of cashew butter. Cashew butter not only provides some additional fat to the base but also brings in a very rich flavour and adds to the creamy texture.

Fresh Mango puree made simply by blending peeled and chopped mango pieces, provides the mango flavour. You can use any variety of mangoes that you prefer and is readily available.

Raw sugar is the main sweetener in this recipe. You can use regular sugar instead too. Jaggery has a strong flavour and colour of its own. So it will change the flavour and colour of the ice-cream too.

Corn flour helps to thicken the mixture and absorbs excess moisture from the mangoes and helps in making the ice-cream less icy.

Here is the detailed recipe and how you can make this creamy no-churn mango ice-cream at home!

No Churn Mango Ice-cream

Serves: 4 Prep Time: 10 mins Cooking Time: 10 mins 10 mins

Rating: 5.0/5

( 1 voted )

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Ingredients

250ml / 1 cup - Fresh Cream

150g - Mango Puree

2 tbsp / 10g - Corn Flour

1/4 cup / 45g - Raw Sugar

1/4 cup / 60g - Cashew Butter

1/8 tsp - Salt

Instructions

1. Peel and dice 150g of fresh mangoes and blend it to form a smooth paste.
2. Take it out in a pan and add the corn flour and sugar. Mix it well and place it on medium heat.
3. Cook it stirring continuously until the mango puree has thickened and starts to turn translucent. At this stage, the mixture will appear like a very thick jam and quite gummy. Turn off the heat.
4. Let it cool to room temperature and chill it in the refrigerator for at least 1 hour. You can make it a day or night in advance too.
5. For making the ice-cream mixture, take this chilled mango puree in a large bowl, add the cashew butter and very cold cream and salt.
6. Using an electric whisk, whisk this on low speed first for a few minutes. Gradually increase the speed to high and whisk this mixture for around 5-7 minutes, until everything is evenly mixed and the cream has whipped.
7. Transfer the mixture into a clean metal or glass freezer safe container and cover the top with a plastic wrap or tightly with a lid.
8. Place this in the freezer for 6-8 hours.
9. Before serving, let the container sit at room temperature for 5-8 minutes at room temperature.

Notes

1. Use fully ripe mangoes for best flavour. Use varieties that have less fibre.
2. Some mangoes have a paler colour so the ice-cream mixture may look paler.
3. If you have paler mangoes and still want a nice yellow colour, add a pinch of turmeric powder to the mango puree while cooking it.
4. Before whisking the mixture, make sure that all the ingredients are cold. Place all the ingredients in the fridge for a couple of hours including even the bowl in which you plan to whisk the ingredients and the container in which you plan to freeze the ice-cream.
5. No churn ice-creams can appear icy at first when you take it out of the freezer. Let it sit at room temperature for 5-10 minutes depending on the weather. It will make scooping easier and will have a creamier mouthfeel.

Did You Make This Recipe?

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