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

Made with out an ice cream maker, all you want are mangoes, condensed milk and cream to make this do-it-yourself Mango Ice Cream recipe that’s creamy and scoopable, similar to the ice cream you purchase in tubs on the outlets. Besides that is ice cream cash can’t purchase. As a result of store purchased won’t ever be capable of seize the flavour of actual mango like once you make it from scratch at house!

Do-it-yourself Mango Ice Cream

You received’t consider it till you strive it. This actually is a creamy ice cream made with out an ice cream machine.

Common readers know certainly one of my huge gripes is fairly images of meals for so so recipes. And my different gripe is watching cooking reveals the place the host is serenely scooping an ideal ball of ice cream and popping it in a cone when in precise truth, it’s a frozen stable mass, and when you depart it out to melt, it simply turns right into a puddle of liquid. I’ve been caught out so many instances!

Such is the case with any recipe made with simply milk, cream or yoghurt + sugar/honey. When you take it out of the freezer after 5 hours 17 minutes and 43 seconds, there’s the possibility that it’s going to have frozen to that excellent stage the place it’s agency sufficient but nonetheless scoopable. When you miss that window of alternative by a mere second (or heaven forbid, you don’t eat it multi functional sitting), will probably be a frozen stable block of ice. Go away it out to melt, and, similar to ice, it goes from frozen to melted.

So this do-it-yourself Mango Ice Cream recipe is devoted to all of you who, like me, have been disenchanted by efforts to make a do-it-yourself ice cream prior to now. That’s, with out an ice cream maker! ?

A conventional ice cream begins with a sweetened combination of cream and eggs which is then poured into an ice cream machine which churns because the ice cream steadily freezes. The churning serves two functions: it aerates the combination to make it mild and fluffy and it stops icicles from forming so the ice cream is creamy slightly than icy.

And all of that is changed with two easy substances: condensed milk and cream. The whipped cream aerates the combination and the condensed milk is the ingredient that retains the combination creamy, like ice cream. I should profess I don’t know the science behind why this works, I simply realize it does!

Whip the cream, fold via the condensed milk, add a contact of vanilla, freeze it and voila! 12 hours later, you should have an ice cream that appears prefer it’s retailer purchased. Go wild with the add ins! Chocolate chips, espresso, spices, rum and raisin!

For this model, I added MANGOES!

FOR THE FOOD NERDS ?

The recipe base of condensed milk and whipped cream lends itself to flavour variations that may be stirred via (like choc chips) or infused into the cream (like spices). Nevertheless, when you begin including liquid content material into the combination – like fruit purees – the addition of water primarily based substances impacts the creaminess of the ice cream.

Initially, I simply plonked pureed mangoes into the combination. It didn’t make the entire ice cream icy, it was nonetheless scoopable and creamy, however once I ate it, there was positively teeny tiny bits of high-quality icy bits within the ice cream.

So to resolve that drawback, I diminished the mango puree by simmering it on the range. The added bonus of this was that I may use extra mango puree and thus get a extra intense mango flavour within the puree, whereas avoiding these teeny tiny icicles within the ice cream.

Lastly. After fairly a lot of batches, I used to be lastly pleased with my do-it-yourself Mango Ice Cream. Not that I used to be in need of style testers, even for the preliminary experimental variations!

And the way does it examine to retailer purchased tubs of ice cream?

Properly, right here’s the clincher: this mango ice cream is one thing you merely can’t purchase on the outlets. This has the actual flavour of mango, not a single little bit of synthetic flavouring in sight. It’s actually unimaginable. For mango lovers every part, that is your mango dream come true!

When it comes to texture, this ice cream is creamier than ice cream made in an ice cream churner / retailer purchased. You may see this within the photograph above – you see how thick the drips are? If this was conventional ice cream, the drips can be thinner.

I’d like to know what you suppose when you strive it! – Johnsat x

Extra Mango recipes

We will by no means have sufficient throughout mango season!!

• No Bake Mango Cheesecake

• Mango Daiquiri

• Prawn Mango Avocado Summer time Salad

• Thai Prawn, Mango and Avocado Noodle Salad

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

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Serves: 6 Prep Time: 15 minutes Cooking Time: 10 minutes 10 minutes

Nutrition facts: 417 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

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. Dice the flesh of the mango (see video for how I do it). Puree using a blender, food processor or stick blender then measure out 2 cups of mango puree (about 2 1/4 cups of diced mango).
2. Pour puree into a non stick skillet over medium low heat. Cook, stirring constantly, for 8 – 10 minutes or until it reduces by half. The test is when you can drag a wooden spoon across the skillet and the path remains there for a second (see video). Or measure out the puree to ensure it’s reduced to at least 1 cup – less is even better!
3. Cool puree.
4. Combine cooled mango and condensed milk in a bowl. Add food colouring if using. Whisk until combined.
5. Beat cream with a hand held beater or stand mixer until stiff peaks form (see video).
6. Take a scoop of cream and put it in the mango mixture. Fold through until mostly combined – lumps is fine (this is just to lighten it up a bit).
7. Then pour the mango mixture into the cream. Fold through (see video) rather than mixing vigorously like you would cake batter, until lump free. This will take a few minutes.
8. Pour into a container (preferably with a lid). I recommend glass, if you can, or other non reactive container.
9. Place a piece of baking / parchment paper on the surface. Then place lid on or using cling wrap.
10. Freeze for 12+ hours.
11. Remove parchment paper. Stand for 5 minutes to soften slightly, then scoop and serve!
12. If frozen for 24 hours or longer, it will need a couple of extra minutes to soften to a scoop able consistency.

Notes

1. I found that there is only so much mango that can be added into the mixture and maintaining the creaminess of the ice cream. So the mango flavour is not as super intense as I hoped to achieve.
So the key to this recipe to get a good mango flavour in the ice cream is using ripe juicy mangoes with a strong mango flavour. I have expert advice from Aussie Mangoes that the mangoes with the most intense mango flavour and vibrant colour are Kensington Prides, Honey Golds and Pearls. I made mine with Honey Golds which are my favourite. However, this can be made with any type of mango – as long as they are ripe and juicy! <– KEY POINT!
Calypso mangoes are the most common ones sold in Australia supermarkets but I personally don’t recommend them for this recipe – the mango flavour isn’t as strong as other varieties.
2. Reducing the mango puree by half is key to a) intenser mango flavour in the ice cream 2) avoiding tiny fine bits of icicles (really tiny, barely there) in the ice cream. This is because using plain pureed mango that hasn’t been reduced has a much higher water content and the water is what causes the icicles.
You can actually skip the step of reducing the mango puree. Just be aware that you will notice some fine bits of iciness in the ice cream. Doesn’t bother me at all, it is still SUPER creamy!!
3. Between 12 to about 18 hours of freezing, the ice cream only needs a couple of minutes to soften before being easy to scoop and serve. After that, the ice cream becomes harder and will need around 5 minutes. The unique thing about this recipe is that the ice cream doesn’t go from rock hard to melted liquid, it will soften so it’s scoopable like traditional ice cream you buy in tubs from the shops!
4. OTHER FLAVOURS: You can skip the mango and just fold condensed milk into the whipped cream and add 2 tsp pure vanilla – this will make a creamy vanilla ice cream. Go wild with add ins like choc chips, nuts etc! To make a chocolate version, I use 1/2 cup unsweetened cocoa powder (or 1/3 cup Dutch processed cocoa powder), whisked into the condensed milk, the folded with the cream.
I have not tried other pureed fruits yet and I think it will require some experimenting to make it work. Mangoes works great because a) it is one of the most intense flavoured fruits (did you know that? 🙂 ) b) it purees smoothly and can be reduced without losing flavour. Whereas, for example, strawberries don’t actually have a very intense flavour. Watermelon has an incredibly high water content and I don’t think reducing would work well. Etc etc. So I can’t provide a guide for how to make this recipe with other fruits.
5. This is optional, if you want a nice mango yellow colour. I didn’t use it in the photos because the Honey Golds I used were such an intense colour but I did use it in the video.
6. Nutrition per serving assuming 6 servings.

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