No Churn Mango Ice Cream

This treat is ideal for the summer. It comes together really quick and you don’t even have to switch the stove on. I made this ice cream a few days ago and it was lovely. It was so good, that my husband wants me to whip up another batch of the same flavor. That says a lot. I was really pleased with the way this ice cream turned out and I most definitely am going to make another batch, but this time I will try another flavor. What flavor do you think I should try next? Any suggestions? Leave a comment and let me know. For this mango ice cream I used Nigella’s no churn ice cream as a guideline and then simply went by taste. But I made a note of the quantities I used, incase any of you want to try it out. I used large pulpy mangoes that are called “Badami” mangoes in Maharashtra. You can use any pulpy, tasty variety.

Mango Ice Cream

Flesh of 2 large mangoes (the quantity I used weighed about 350 gms)
100g sugar (or to taste)
400ml heavy cream (I used Amul)
In a blender, blend the mango and sugar to a pulp. Check for sweetness and adjust if needed.
In a bowl, whisk the mango pulp and the cream to a soft peak stage.
Pour into a freezer safe container. Freeze till set.
Keep the container out of the freezer for about 5-10 minutes before serving for a lovely smooth, creamy and luscious ice cream.

15 thoughts on “No Churn Mango Ice Cream

  1. Sounds so refreshing. I have been a mango nut this year – love them. You should stop by my blog next weekend and share this or any other ice cream related post at my Ice Cream Social!

  2. Hi Trisha,
    We just love Mango and your Ice Cream looks delicious and easy to and that is great! We will be trying this one. Thank you so much for sharing with Full Plate Thursday and sure hope to see you again real soon!
    Miz Helen

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