This ice cream doesn’t develop icicles that are common in homemade mango ice cream, Yum! It has an intensely creamy texture and is very scoopable just like store-bought ice cream. It takes only 12 hours of freezing which means you can make it before sleeping and enjoy it at breakfast if you are super excited like me and will have a dessert for breakfast. Try my other ice cream recipe too black cherry ice cream, plum ice cream, and peach ice cream. For this recipe, we use whipped cream with high-fat content and low water content. Condensed milk also has low water content attained by reducing milk to almost ⅓, and concentrated mango pulp. We also cook mango pulp to evaporate some of the water content in the mango. Because the water content is low and fat content is high, the crystals do not develop upon freezing and you get super smooth no-churn mango ice cream without a machine. The taste of this ice cream is very creamy and rich with no icicles. You can see in the above image that the surface is smooth and not shining with crystals. It tastes something, you just can’t compare with store-bought ice cream. The ice cream has a strong and natural mango flavor. Use good quality and fully ripened sweet mangoes for the best taste.
Ingredients
Mangoes: We at home are Dashera and Punjabi Chausa lovers. But Devnagri Alphonso, Safeeda, Sindhri or Anwar Retol varieties of mango work fine for ice cream. If you could use a mix of two varieties, the taste will be even better. If you are not aware of these mango varieties just make sure to get the best-tasting mangoes that are sweet and not stringy. Cream: Fresh cream, double cream, tetra pack cream, whipping cream, and heavy cream all work here but not low-fat cream. I used whipping cream or heavy cream that doubles upon whipping. This allows the ice cream to develop volume and make it light. The other two-ingredient are condensed milk and yellow food color. You can use zarda color or any natural yellow food color.
How to make it?
So, here is an easy tutorial to make it in 8 steps.
Variations
If you want to make mango ice cream in an ice cream maker, try this recipe from food.com. It tastes light and delicious but develops crystal if not churned and made in the freezer. This ice cream makes a very exciting dessert after dinner on a hot summer day. You might like this easy ice cream recipe collection. Hungry for mango recipes? Check these! If you try the Mango ice cream with condensed milk, I’d LOVE to hear your feedback in the comments. Your 5-ratings motivate me to do my best. Stay connected for more recipes and videos on Facebook, Instagram, Pinterest, and Youtube.
📖 Recipe
