Although summer is still a few weeks away here, it is at its peak in India! Every day I log into my online food group only to be bombarded by a barrage of ice cream posts! Ultimately enough was enough, and I ended up making this summer delight! The month of May, for me, as a child was synonymous with summer break from school, vacations which were usually spent in Goa, that was the time of the year us cousins met and had a blast!
Summers also meant an abundance of mangoes in our household. Back then, in Goa, we had a number of mango trees, my uncle would hire a few workers to remove the mangoes, that we gobbled up happily later. I love Alphonso mangoes, they are sweet, juicy, aromatic, their flesh is smooth with practically no fibers. In India, they are referred to as the”King of mangoes”.
To make this no churn mango swirl ice cream, the best I could find here in the US was this Kesari (another kind of mango) pulp from an Indian store. I absolutely love this swirl effect, it is such a great and inexpensive way of elevating the look of a dessert. A big shout out to Mrs. Teji Singh of Teji’s kitchen, who introduced me to the concept of a no churn ice cream. You can find her basic vanilla ice cream recipe here. All you need is heavy whipping cream and sweetened condensed milk as the base for this no churn ice cream. Then you can get creative and add in any flavor you desire. With this base recipe, it is really easy to whip up any flavored ice cream in the convenience of your kitchen.
How to make mango ice cream?
Start off by whipping a mixture of heavy cream and condensed milk until it forms soft peaks. For an interesting twist, I have swirled the mango pulp in this mixture. Or else, you can fold the mango pulp in the whipped mixture. Easy-peasy, right? Though I must warn you, this is a pretty calorie-rich ice cream! If you are looking for a healthy ice cream, make another variant with bananas as the base. Simply blend chopped frozen banana and mango chunks and enjoy a delicious vegan mango ice cream, soft-serve style. You can sweeten it with some maple syrup or agave nectar whilst blending. Enjoy this yummilicious ice cream:)
Step by step instructions to make mango ice cream
1.Whip the heavy cream and sweetened condensed milk along with the vanilla extract until it forms soft peaks. (about 7 to 10 minutes, I used an electric hand mixer )
2.In a freezer safe box, put a layer of the whipped cream mixture, next sprinkle some of the coarsely ground nuts, next drop spoonfuls of the mango pulp. Repeat the above step two more times. Swirl the mango pulp through the container with the help of a butter knife/ skewer to create the swirls.
3.Cover the container and freeze it until set, preferably overnight. Garnish with more nuts/or other desired toppings. Enjoy delicious mango ice cream!
Notes 1.Make sure that the heavy cream, condensed milk, bowl and the beaters are all chilled before initiating the whipping process. 2.Alternatively, you can also use an ice bath, to quicken the whipping process. 3.This can easily be done with any other fruit instead of mango. 4.The mango pulp that I used was already sweetened, so I didn’t need extra sugar, if you need to add, then add it along with the heavy cream and sweetened condensed milk. If you try this recipe, I would love to hear from you! I’d appreciate it if you could leave a review below in comments, as it helps others know the recipe better too. You can also share your feedback and suggestions at [email protected]. Thanks so much 🙂
NO-CHURN MANGO SWIRL ICE CREAM
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