I too decided to jump into the wagon of no churn ice cream. Usually I make ice cream with help of my Cuisinart Ice cream maker. This time decide to give it a break and made this Mango Lime No Churn Ice Cream. Mango is a favorite with both mother and daughter’s. My daughter like ice-creams a lot. So, for her I made this, and she loves homemade ice creams a lot.
My earlier mango ice cream recipe was made only with sugar, milk and heavy cream and mango puree. This is also the first time I am using condensed milk and powdered sugar in ice cream recipe. Earlier I tried only with granulated sugar. After little bit of research, I came to conclusion that, for no-churn ice cream, a must use ingredient is sweetened condensed milk. Also, I tried this recipe with combo of milk and heavy cream and the second one heavy cream alone. From these two versions both I and my daughter’s favorite is one with only heavy cream, as it has more creaminess. This recipe is adapted from Food network magazine recipe, I needed to skip coconut cream from the original recipe and found that adding ½ cup instead of 1/3 cup of sweetened condensed milk leads to richer taste.
I also tried this recipe using both hand held mixer and Kitchen Aid stand mixer. I found Kitchen Aid makes more creaminess. This recipe uses about ¾ cup mango puree and I used about 3 ataulfo mango which is sweeter than rest of the counterpart available in the market.
If you ask me no-churn ice cream still have some ice crystals, where as churned ice cream doesn’t have. But during the summer and hot sunny days, we need something to cool off, then this no-churn ice cream will come in handy.
If you love mango and want a change from your usual recipe, then give this Mango Lime No Churn Ice Cream recipe a try.
Mango Lime No Churn Ice Cream
- 3/4 cup thawed frozen mango pulp
- 1/2 cup sweetened condensed milk
- Grated zest and juice of 1 lime
- 1/4 cup confectioners' sugar
- 1 1/2 cup cold heavy cream
- Whisk the mango pulp, condensed milk, lime zest and juice add confectioners' sugar in a bowl until smooth; set aside.
- Add 1 cup heavy cream and beat with a mixer on medium-high speed until stiff peaks form, 1 to 2 minutes.
- Add ½ cup whipped cream into the mango mixture with a rubber spatula until combined, then fold in the remaining whipped cream until no white streaks remain.
- Spoon the mixture into a freezer-safe 9-by-5-inch loaf pan or 2-quart baking dish. Cover with plastic wrap and freeze until firm and scoopable, at least 6 hours or overnight. Let soften about 20 minutes at room temperature before scooping.
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This is Swathi ( Ambujom Saraswathy) from Zesty South Indian Kitchen who loves to explore cuisines from all over the world. Whenever possible I try to to give an Indian touch to several of the world cuisine, and has weakness for freshly baked bread. All the recipes you see here are created by me and approved after taste-test by my family.