Its the season of the king of fruits! Yup, you guessed it right! Fresh mangoes are in season now! With the temperatures soaring everywhere, ice cream has become more of a requirement than a treat! Well, atleast for me 😉 And this homemade no machine mango icecream is a must for summers!
After posting my last recipe for No Machine Coconut Burfi Icecream, I asked which icecream you would like me to make next! Mango was in my mind, and as its said, “Great minds think alike” , that’s what many of you requested too! So here’s the recipe to this No Machine No Churn 3 ingredient creamy ice cream loaded with the tropical flavor of mangoes, to completely satisfy your summer cravings!
Did I tell you the best part, its really really really easy to make! Don’t believe me? I’ll tell you how.
Pulp of 3 mangoes ( Pureed )
Whipping cream – 450 gms
Condensed milk – 300-400 gms ( depending on how much sweet you want the icecream to be )
Mango Extract ( 1 tsp )
Vanilla extract ( 1 tsp ) ( optional )
Natural yellow food colouring ( optional )
**You will need a processor/hand mixer/you arm’s strength
I used a food processor by the way.
Directions : Whip the whipping cream until soft peaks are formed
Once the cream is whipped, add the rest of the ingredients ( Mango pulp, condensed milk, vanilla extract, mango extract ) and run the processor again for about a minute, until everything is well combined.
You should get something like this.
Remove this into any bowl or dish of your choice, cover with plastic wrap or aluminum foil and freeze overnight or for 6-8 hours and your homemade mango icecream will be ready to be devoured!
I served this on a slice of mango with some more chopped fresh mango pieces on top with a drizzle of honey!