Here’s what more you can follow to have no ice crystals in your ice cream. So, cook for 7 to 8 minutes until it thickens up and then use in the recipe. If using canned puree, you should cook it down to decrease the moisture.

Using canned mango puree though is a different story. I have used Pakistani mangoes here (mix of Sindhiri and anwar ratol) vareity and Indian mangoes like alphonso and kesar will be great too. The key is to use fresh sweet mangoes, which are not fibrous, don’t have lot of moisture and you can get thick mango puree from them. I honestly don’t like doing this because I feel then the mango flavor is reduced further and it doesn’t make much of a difference if you are using the right mangoes to begin with. One way to fix this will be to cook the mango puree a little until it thickens. Unlike the other no churn ice cream recipes that I have shared on the blog, this one has fresh fruit puree and whenever you have fresh fruits involved, there is going to extra moisture which can lead to ice crystals. I also like adding little milk powder to my no churn ice creams. Optional: I also added some mango essence just because I had it. However if that’s your only option, make sure to cook it a little before adding to the ice cream base. I would highly recommend using fresh sweet mangoes for this recipe and if possible not use canned mango puree. Please use ripe, sweet mangoes which are not stringy and from which you can extract thick mango pulp. If yours aren’t that sweet, you should use the entire can.įresh mango puree: probably the most important ingredient for this mango ice cream recipe. The mangoes I used were extremely sweet so I didn’t use the entire can.

You can use the entire can if you like, I usually reserve around 3 tablespoons from the can and use the rest. The condensed milk usually comes in a 14 oz can. You would need to make sure it’s heavy cream which means it has a fat content of at least 35%.Ĭondensed milk: to sweeten this ice cream, we use sweetened condensed milk. Heavy whipping cream: also known as just heavy cream forms the base of this ice cream. IngredientsĪs I mentioned above we only have 3 main ingredients here for this mango ice cream recipe. I love no churn ice creams, whether it’s my favorite Butterscotch Ice Cream or the Tender Coconut, you can’t beat the ease of no churn ice creams. There are several reasons why we love this recipe! The temperatures are supposed to touch 100 this weekend (which is quite unusual for the Seattle area) so we definitely need something to cool off and this ice cream sounds just about perfect for that. I also used some to make this really easy and delicious Mango Ice Cream. We are trying to eat them as such and also in form of milkshake, shrikhand etc. Right now, I have 4 boxes of mango and few more from Costco and elsewhere. Our local Indian store is getting regular supply of Pakistani mangoes (which are extremely delicious by the way) and Sarvesh has been buying them like there’s no tomorrow! We have been having a bit of mango overdose lately.

This ice cream is super easy to make with prep time of only 15 minutes! It’s also eggless and you don’t need an ice cream machine to make it! Use the sweet mangoes in season to make this no-churn Mango Ice Cream.

Mango ice cream