Indian Food

Mango Ice Cream (No-Churn & Eggless)

Have you eaten mangoes lately? We sure have! Mango season is upon us, and that means a lot of mango ice cream! There are plenty of recipes on the web to get you started, but we thought we’d write a post that is a little different.

I just made my first ice cream, it’s my own recipe, the mango ice cream is very simple to make and goes well with anything you can think of. I am in no way a professional chef, but I do know how to make my own ice creams at home. This recipe is very easy and I’m sure you too can make it. This ice cream is very easy to make and it’s a good one to try out first. To get this recipe click here.

We have all heard and tasted mango ice cream at some point or the other. If you haven’t, then you have to try it. It tastes so good that you will want to eat it again and again. And if you are one of those who don’t like mangoes, then you will love this ice cream. It tastes so much like regular mango ice cream. You won’t be able to tell the difference.. Read more about mango ice cream nigella and let us know what you think.

Use a sweet mango of the season to make this mango ice cream without the whip. This ice cream is very easy to make, the preparation time is only 15 minutes! Plus, it’s egg-free and you don’t need an ice cream maker to make it!

We’ve had a bit of a mango overdose lately. Our local Indian store regularly supplies Pakistani mangoes (which are delicious, by the way) and Sarvesh buys them like there’s no tomorrow!

I currently have 4 boxes of mango and a few other boxes from Costco and other places. We try to eat them as they are and also in the form of milkshake, shrikhand, etc. I also used them to make this very simple and delicious mango ice cream.

The temperature is supposed to hit the 100 degree mark this weekend (which is pretty unusual for the Seattle area), so we really need something to cool us off, and this ice cream looks perfect to do just that.

Why we like this recipe

There are many reasons why we love this recipe!

  • a recipe without a whip.
  • You don’t need an ice cream maker.
  • made with just three basic ingredients.
  • Plus, it’s egg-free.
  • The preparation time is less than 15 minutes!

I love unwhipped ice cream, whether it’s my favorite caramel ice cream or tender coconut ice cream, there’s nothing like the simplicity of unwhipped ice cream.

Ingredients

As I mentioned above, we only have 3 main ingredients for this mango ice cream recipe.

Heavy cream: also called simply heavy cream, is the basis for this ice cream. You need to make sure it’s heavy cream, meaning it has at least 35% fat.

Sweetened condensed milk : To sweeten this ice cream, we use sweetened condensed milk. Condensed milk usually comes in 14 oz cans. You can use the whole pot if you want. I usually leave about 3 tablespoons and use the rest. The mango I used was very sweet, so I didn’t use the whole jar. If yours aren’t as sweet, use the whole jar.

Fresh mango puree: perhaps the most important ingredient for this mango ice cream recipe. Use ripe, sweet mangoes that are not stringy and from which a thick pulp can be extracted. We don’t need stringy mangoes. I highly recommend using fresh, sweet mangoes for this recipe and, if possible, not canned mango puree. However, if this is the only option, let it boil for a while before adding it to the ice cream base.

Extras : I also added mango essence, just because I had it. Skip it if you don’t have one. I also like to add a little powdered milk to the ice cream without whipping it up. Again, this is optional, but recommended.

Ice crystals in ice?

Unlike other unbeatable ice cream recipes I’ve shared on the blog, this recipe uses freshly pureed fruit, and if it’s fresh fruit, there’s extra moisture in the recipe that allows ice crystals to form.

One way to fix this is to simmer the mango puree until it thickens. I honestly don’t like to do this because I find that it affects the flavor of the mango even more, and it doesn’t really matter if you use the right mango.

The key is to use fresh, sweet mangoes that are not fibrous, do not contain a lot of moisture and can be made into a thick mango puree. I used Pakistani mangoes here (Sindhiri and Anwar Ratol mix), Variti and Indian mangoes like Alfonso and Kesar would also be perfect.

Using canned mango puree is a different story. If you use canned puree, it should be cooked to reduce the water content. Cook for 7-8 minutes until the sauce thickens and then use in the recipe.

Here’s what else you can do to prevent ice crystals from forming in your ice cream…..

  • When the ice cream is half frozen, after about 4 hours, remove it from the package and beat it with a mixer or food processor on medium speed for 2 to 3 minutes until smooth, like a thick smoothie. Put it back in the container and freeze overnight. My mother-in-law gave me this advice years ago, she does the same with her Kulfi. I tried the version where I didn’t whip the ice cream and let it set until it was completely firm, and the version where I whipped it after 4 hours – the difference wasn’t drastic, but yes, the version I whipped was a softer ice cream. The one I didn’t like had a few ice crystals in it (but nothing serious that would keep you from eating ice cream).
  • When freezing ice cream, place cling film over the ice cream so that it touches the surface of the ice cream (there should be no air between the ice cream and the cling film). Then close the container with the lid.

You can honestly do this step of whipping half-finished ice cream with any ice cream without whipping, and the resulting ice cream will be softer. Usually I’m just lazy and skip this step. But when it comes to fresh fruit, it’s good to take it a step further.

Step-by-step instructions

1 – Open 3 medium sweet mangoes and remove all the flesh. Put the mango pulp in a blender and puree it. You should get a thick puree. Put that away.

2- Now add the heavy whipping cream to the steel bowl of your mixer (or a large bowl if using a hand mixer). Beat the whipping cream with a whisk or hand mixer until soft peaks form. We don’t need hard points. Be careful not to bounce it too much or it could fall apart. Put that away.

PS: If you live in a warm place or it is warm where you are right now, put the steel bowl and whisk in the refrigerator for 20-30 minutes before using them in the recipe. Of course, the cream must be completely cold.

3- Take a large bowl and add the condensed milk. I used a 14 ounce can of condensed milk and left about 3 tablespoons. The mango I used was very sweet, so I reduced the amount of condensed milk a bit. You can use the whole pot. Now add the prepared mango puree, milk powder and mango essence (if using).

4- Mix with a spatula until everything is well blended.

5- Now start adding the whipped cream to the mixture.

6- Add the cream in several turns, folding after each turn until the mixture is complete. Do this in 3 portions until all the cream is incorporated.

7- Once all the cream is mixed, the ice cream base is ready. At this point you can add yellow dye if you like. I didn’t add any color.

8- Pour the ice into an ice tray or other container in which you want to freeze the ice. Place the cling film on the ice so that it touches the surface of the ice and there are no gaps. Then close the container and freeze.

If you prefer a softer ice cream, remove it from the freezer after 4 hours, when it is partially cooked. Place in a bowl or food processor and beat for 2-3 minutes until smooth. Then pour it into an ice cream sundae and freeze overnight (don’t forget the plastic wrap). Even if you don’t do this step, the ice cream will still taste great. When you whip it up, the ice cream will be a little softer and less icy.

When the container is completely frozen, remove it from the freezer and let it stand at room temperature for 5 minutes. Ladle the mango ice cream into serving dishes or waffle cones. Garnish with fresh mango cubes and a little fresh mango puree and enjoy!

Tips and tricks

  • Use heavy cream for this recipe. Low-fat cream drinks, like the Amul cream drinks sold in India, don’t work as well. It must have a fat content of 35% or more.
  • If using canned mango puree, cook the puree until it thickens a bit and use it in the recipe. This removes excess moisture from the canned puree.
  • For a softer ice cream without ice crystals, crack the ice cream when it is partially frozen, about 4 hours later.
  • If you want, you can add some spices to the ice cream, for example. B. Cardamom. Nuts, such as pistachios, would also be welcome.
  • For this recipe, use ripe, sweet mangoes that are not stringy. You need to use a thick mango pulp for this recipe, so choose your mangoes accordingly.

Frequently Asked Questions

Can I use mango puree from a can?

Yes, but since it is very thin, it needs to be cooked first to thicken it up a bit and reduce the moisture.

What is mango ice cream made of?

It is made from cream, condensed milk and fresh mango puree.

How do you make a creamy mango ice cream?

Beat the ice cream only once when it is half cooled – you can do it again after a few hours if you like, so 2 times in total. Cover the surface of the ice cream with a plastic sheet. These measures prevent the formation of ice crystals and make the ice cream cream creamy.

If you’ve tried this recipe, don’t forget to write it down! You can also follow me on Facebook and Instagram to see what’s new in my kitchen, and on YouTube to watch my latest videos.

Mango ice cream

Manali

Mango light ice cream is the perfect summer treat! Made without an ice cream maker, it’s also egg-free and only takes 15 minutes to make!

Cooking time 15 minutes

Freezing time 8 hours

Total time 8 hours 15 minutes

Dessert race

The world of cooking

Portions of 8

Calories 412 kcal

  • Open 3 medium sweet mangoes and remove all the flesh. Put the mango pulp in a blender and puree it. You should get a thick puree. Put that away.
  • Now add the heavy whipping cream to the steel bowl of the mixer (or a large bowl if you are using a hand mixer). Beat the whipping cream with a whisk or hand mixer until soft peaks form. We don’t need hard points. Be careful not to bounce it too much or it could fall apart. If you live in a warm place or it is hot in your home, place the steel bowl and whisk in the refrigerator for 20-30 minutes before using them in the recipe. Of course, the cream must be completely cold.
  • Take a large bowl and put the condensed milk in it. I used a 14 ounce can of condensed milk and left about 3 tablespoons. The mango I used was very sweet, so I reduced the amount of condensed milk a bit. You can use the whole pot. Now add the prepared mango puree, milk powder and mango essence (if using) and mix with a spatula until everything is well combined.
  • Now add the whipped cream to the mixture. After each addition, add the cream until everything is well mixed. Do this in three portions until all the cream is mixed. Once all the cream is mixed, the ice cream base is ready. At this point you can add yellow dye if you like. I didn’t add any color.
  • Transfer to an ice cream container or other container in which to freeze ice cream. Place the cling film on the ice so that it touches the surface of the ice and there are no gaps. Then close the container and freeze. If you prefer a softer ice cream, remove it from the freezer after 4 hours, when it is partially cooked. Place in a bowl or food processor and beat for 2-3 minutes until smooth. Then pour it into an ice cream sundae and freeze overnight (don’t forget the plastic wrap). Even if you don’t do this step, the ice cream will still taste great. When it is whipped, the ice becomes softer and less icy.
  • When the container is completely frozen, remove it from the freezer and let it stand at room temperature for 5 minutes. Divide among serving bowls or waffle cones. Garnish with fresh mango cubes and a little fresh mango puree and enjoy!
  • Use heavy cream for this recipe. Low-fat cream drinks, like the Amul cream drinks sold in India, don’t work as well. It must have a fat content of 35% or more.
  • If using canned mango puree, cook the puree until it thickens a bit and use it in the recipe. This removes excess moisture from the canned puree.
  • For a softer ice cream without ice crystals, crack the ice cream when it is partially frozen, about 4 hours later.
  • If you want, you can add some spices to the ice cream, for example. B. Cardamom. Nuts, such as pistachios, would also be welcome.
  • For this recipe, use ripe, sweet mangoes that are not stringy. You need to use a thick mango pulp for this recipe, so choose your mangoes accordingly.

Calories: 412 kcalCarbohydrates: 39 g Proteins: 6 gFats: 27 gSaturated fats: 17 gMultiple unsaturated fats: 1 gStrengthened fats: 8 gCholesterol: 100 mgSodium: 93 mgPotassium: 361 mgFibers: 1 gSugar: 36 gVitamin A: 1714IUV Vitamin C: 25 mgCalcium: 204 mgZeolium: 1 mgFor those who have missed the summers at the beach, but miss the mango ice cream that used to be available at your favourite beach eatery, here is your answer. I have tried several different recipes for this refreshing summer treat, but none of them have worked. I then decided to make my own, but that too failed. I tried repeatedly, but each time I was falling short. I was about to give up and just buy a mango ice cream from the store when I thought of trying out a no churn ice cream recipe.. Read more about naturals mango ice cream recipe and let us know what you think.

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