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.