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Homemade Mango Ice Cream Recipe (No Ice Cream Maker!)

20 mins Cook
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Copy of NomNom Recipes 1 14

Crafted without the need for an ice cream maker, this delightful homemade Mango Ice Cream requires just three simple ingredients: mangoes, condensed milk, and cream. The result is a velvety and luscious ice cream that can be scooped and enjoyed, rivaling the store-bought tubs. However, this is an ice cream that money can’t buy, as the store-bought varieties can never truly replicate the authentic flavor of real mango that shines through when lovingly made from scratch at home!

Mango
nomnomwow.com Homemade Mango Ice Cream Recipe (No Ice Cream Maker!)

Homemade Mango Ice Cream


You won’t believe it until you try it, but this homemade Mango Ice Cream is unbelievably creamy, and the best part is, it’s made without the need for an ice cream machine!

As someone who has had their fair share of disappointment with traditional ice cream recipes that turn into either frozen blocks or puddles when taken out of the freezer, I understand the struggle. But fear not, because this recipe will change your ice cream game forever!

The secret lies in just two simple ingredients: condensed milk and cream. The whipped cream aerates the mixture, while the condensed milk keeps it wonderfully creamy, mimicking the texture of store-bought ice cream. Though I can’t explain the science behind it, I assure you that it works like magic!

The process is surprisingly easy – whip the cream, gently fold in the condensed milk, add a hint of vanilla, freeze, and voila! After 12 hours, you’ll be amazed at the store-bought appearance and creamy texture of your homemade creation.

Feel free to get creative with add-ins like chocolate chips, coffee, spices, or rum and raisin. For this version, I went with the delightful addition of mangoes. However, adding fruit purees directly to the mixture can lead to tiny icy bits in the ice cream. To overcome this, I simmered the mango puree on the stove to intensify the flavor and avoid any icy texture.

After several batches and plenty of taste testers (who were more than happy to indulge in the experiments), I finally achieved the perfect homemade Mango Ice Cream, and I couldn’t be happier to share this delightful recipe with you! So give it a try and indulge in the creamy goodness of this homemade treat.

And how does it compare to store bought tubs of ice cream?


Let me tell you the most amazing thing about this mango ice cream – it’s a flavor experience you won’t find in store-bought varieties. This ice cream is bursting with the real, authentic taste of mango, without a hint of artificial flavoring. It’s truly a dream come true for mango enthusiasts, offering an unparalleled mango delight!

But the goodness doesn’t stop there. The texture of this ice cream surpasses that of traditional churned or store-bought ice creams. As you can see in the photo above, the ice cream is incredibly creamy, leading to thick, luscious drips. In contrast, traditional ice cream would have thinner drips.

What makes it even more impressive is how easily scoopable it is. After freezing for around 12 to 18 hours, just a few minutes out of the freezer renders the ice cream ready for effortless scooping, as demonstrated in the video. Even after 24 hours of freezing, it maintains scoopable consistency, softening within a few minutes on the counter without melting into a puddle. This sets it apart from no-churn ice cream recipes made without condensed milk.

I can’t wait to hear your thoughts if you decide to give it a try! Trust me; you’ll be blown away by the deliciousness of this homemade mango ice cream. It’s a must-try for all mango lovers out there!

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Homemade Mango Ice Cream Recipe (No Ice Cream Maker!)

Homemade Mango Ice Cream Recipe (No Ice Cream Maker!)

maimoona
Crafted without the need for an ice cream maker, this delightful homemade Mango Ice Cream requires just three simple ingredients: mangoes, condensed milk, and cream. The result is a velvety and luscious ice cream that can be scooped and enjoyed, rivaling the store-bought tubs. However, this is an ice cream that money can't buy, as the store-bought varieties can never truly replicate the authentic flavor of real mango that shines through when lovingly made from scratch at home!
prep time
10 mins
cooking time
20 mins
servings
2
total time
30 mins

Equipment

Ingredients

  • 2 large mangoes , ripe and juicy - to make 2 cups puree (Note 1)

  • 395 g / 14 oz sweetened condensed milk (1 can)

  • 2 cups thickened cream / heavy cream / whipping cream , cold

  • 1/8 tsp yellow liquid food colouring (optional) (Note 5)

Instructions

1
To prepare the mango puree, start by dicing the mango flesh and then blend it using a blender, food processor, or stick blender. Measure out 2 cups of mango puree (approximately 2 1/4 cups of diced mango). Pour the puree into a non-stick skillet over medium-low heat and cook, stirring constantly, for 8 to 10 minutes until it reduces by half. To check if it's ready, drag a wooden spoon across the skillet, and the path should remain for a second. Alternatively, you can measure the puree to ensure it's reduced to at least 1 cup or less.
2
Once the puree has cooled, you can move on to making the ice cream. Combine the cooled mango puree with condensed milk in a bowl and add food coloring if desired. Whisk until well combined.
3
In a separate bowl, beat the cream with a hand-held beater or stand mixer until stiff peaks form. Take a scoop of the whipped cream and fold it into the mango mixture to lighten it up a bit. It's fine if there are still some lumps at this stage.
4
Then pour the mango mixture into the whipped cream and fold gently until the mixture is smooth and lump-free. This step should take a few minutes.
5
Transfer the ice cream mixture into a container, preferably one with a lid. Glass containers are recommended if possible or any other non-reactive container. Place a piece of baking/parchment paper on the surface of the ice cream, and then cover with a lid or cling wrap.
6
Freeze the mixture for at least 12 hours.
7
Before serving, remove the parchment paper and let the ice cream stand for about 5 minutes to soften slightly. It should be ready to scoop and serve! If the ice cream has been frozen for 24 hours or longer, it may take a few extra minutes to soften to a scoopable consistency.

Notes

Achieving a strong mango flavor in the ice cream requires using ripe, juicy mangoes with intense mango flavors. Kensington Prides, Honey Golds, and Pearls are recommended by Aussie Mangoes for the best results. While Calypso mangoes are common in Australian supermarkets, they might not offer as robust a mango flavor for this recipe. Reducing the mango puree by half is crucial for two reasons: it enhances the mango flavor in the ice cream and prevents tiny icy bits from forming. Plain pureed mango with higher water content can cause these icicles. Skipping the reduction step is possible, but you may notice some fine icy bits in the ice cream, though it remains exceptionally creamy. During the freezing process, the ice cream softens quickly after 12 to about 18 hours, requiring just a couple of minutes to be easily scooped and served. Beyond that, it becomes harder and will need around 5 minutes to soften. The unique aspect of this recipe is that the ice cream doesn't go from rock hard to melted liquid; it softens to a scoopable consistency like traditional store-bought ice cream. There are various flavor variations possible with this recipe. You can skip the mango and create a creamy vanilla ice cream by folding condensed milk into whipped cream and adding 2 tsp of pure vanilla. Experiment with add-ins like chocolate chips, nuts, etc. For a chocolate version, whisk 1/2 cup of unsweetened cocoa powder (or 1/3 cup of Dutch processed cocoa powder) into the condensed milk before folding it with the cream. While mango works great due to its intense flavor and smooth puree, other fruits may require experimentation to achieve optimal results. The addition of yellow food coloring is optional and primarily used to enhance the mango ice cream's color. The provided nutrition information is based on 6 servings.
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