Mango Ice Cream

This No churn mango ice cream is creamy and delicious, bursting with tropical mango flavor and pistachios and almond bits for a bite! You need 3 basic ingredients to make this gorgeous no churn mango ice cream and about 10 minutes of your active time. The hardest part-waiting for the ice cream to freeze 😀

Although summer is still a few weeks away here, it is at its peak in India! Every day I log into my online food group only to be bombarded by a barrage of ice cream posts! Ultimately enough was enough, and I ended up making this summer delight!

The month of May, for me, as a child was synonymous with summer break from school, vacations which were usually spent in Goa, that was the time of the year us cousins met and had a blast!

Summers also meant an abundance of mangoes in our household. Back then, in Goa, we had a number of mango trees, my uncle would hire a few workers to remove the mangoes, that we gobbled up happily later. I love Alphonso mangoes, they are sweet, juicy, aromatic, their flesh is smooth with practically no fibers. In India, they are referred to as the”King of mangoes”.

To make this no churn mango swirl ice cream, the best I could find here in the US was this Kesari (another kind of mango) pulp from an Indian store. I absolutely love this swirl effect, it is such a great and inexpensive way of elevating the look of a dessert.

A big shout out to Mrs. Teji Singh of Teji’s kitchen, who introduced me to the concept of a no churn ice cream. You can find her basic vanilla ice cream recipe here .

All you need is heavy whipping cream and sweetened condensed milk as the base for this no churn ice cream. Then you can get creative and add in any flavor you desire. With this base recipe, it is really easy to whip up any flavored ice cream in the convenience of your kitchen.

• How to make mango ice cream?
• Step by step instructions to make mango ice cream
• NO-CHURN MANGO SWIRL ICE CREAM
• Mango Ice Cream | No Churn Mango Swirl Ice Cream

How to make mango ice cream?

Start off by whipping a mixture of heavy cream and condensed milk until it forms soft peaks. For an interesting twist, I have swirled the mango pulp in this mixture. Or else, you can fold the mango pulp in the whipped mixture. Easy-peasy, right?

Though I must warn you, this is a pretty calorie-rich ice cream! If you are looking for a healthy ice cream, make another variant with bananas as the base. Simply blend chopped frozen banana and mango chunks and enjoy a delicious vegan mango ice cream, soft-serve style. You can sweeten it with some maple syrup or agave nectar whilst blending.

Enjoy this yummilicious ice cream:)

Step by step instructions to make mango ice cream

1.Whip the heavy cream and sweetened condensed milk along with the vanilla extract until it forms soft peaks. (about 7 to 10 minutes, I used an electric hand mixer )

2.In a freezer safe box, put a layer of the whipped cream mixture, next sprinkle some of the coarsely ground nuts, next drop spoonfuls of the mango pulp. Repeat the above step two more times. Swirl the mango pulp through the container with the help of a butter knife/ skewer to create the swirls.

3.Cover the container and freeze it until set, preferably overnight. Garnish with more nuts/or other desired toppings. Enjoy delicious mango ice cream!

Notes

1.Make sure that the heavy cream, condensed milk, bowl and the beaters are all chilled before initiating the whipping process.

2.Alternatively, you can also use an ice bath, to quicken the whipping process.

3.This can easily be done with any other fruit instead of mango.

4.The mango pulp that I used was already sweetened, so I didn’t need extra sugar, if you need to add, then add it along with the heavy cream and sweetened condensed milk.

NO-CHURN MANGO SWIRL ICE CREAM

Mango Ice Cream | No Churn Mango Swirl Ice Cream

Ingredients1x2x3x

• 2 cups Heavy Cream
• 1 cup condensed milk
• 1 cup mango pulp
• 1 tsp pure vanilla extract optional
• 1/2 cup coarsely ground pistachios and almonds
• Castor sugar if required

Instructions

• Whip the heavy cream and sweetened condensed milk along with the vanilla extract until it forms soft peaks. (about 7 to 10 minutes, I used an electric hand mixer )
• In a freezer safe box, put a layer of the whipped cream mixture, next sprinkle some of the coarsely ground nuts, next drop spoonfuls of the mango pulp. Repeat the above step two more times. Swirl the mango pulp through the container with the help of a butter knife/ skewer to create the swirls.
• Cover the container and freeze it until set, preferably overnight. Garnish with more nuts/or other desired toppings. Enjoy delicious mango ice cream!

Notes

You can also follow me on :

Facebook @ Aromaticessence

Pinterest @ Aromatic Essence

Instagram @ aromatic_essence77

Twitter @ freda_dias

Regards,

Freda

Mango Ice Cream | No Churn Mango Swirl Ice Cream

Ingredients

• 2 cups Heavy Cream
• 1 cup condensed milk
• 1 cup mango pulp
• 1 tsp pure vanilla extract optional
• 1/2 cup coarsely ground pistachios and almonds
• Castor sugar if required

Instructions

• Whip the heavy cream and sweetened condensed milk along with the vanilla extract until it forms soft peaks. (about 7 to 10 minutes, I used an electric hand mixer )
• In a freezer safe box, put a layer of the whipped cream mixture, next sprinkle some of the coarsely ground nuts, next drop spoonfuls of the mango pulp. Repeat the above step two more times. Swirl the mango pulp through the container with the help of a butter knife/ skewer to create the swirls.
• Cover the container and freeze it until set, preferably overnight. Garnish with more nuts/or other desired toppings. Enjoy delicious mango ice cream!

Notes

This easy Goan Maangad aka homemade mango jam recipe without pectin is luscious, uber delicious, and so addictive that you may find yourself eating it by spoonfuls straight from the jar.

My late aunt who lived in Goa would make this really amazing mango jam, she would always send some for us. I remember eating this jam plain just with a spoon and it was really difficult to stop eating it! It was sooooooo good, guys!

• THIS EASY HOMEMADE MANGO JAM REQUIRES JUST 2 TO 3 INGREDIENTS
• YOU MAY ALSO LIKE
• STEP BY STEP INSTRUCTIONS TO PREPARE MANGO JAM
• Mango Jam Recipe Without Pectin | Goan Maangad

THIS EASY HOMEMADE MANGO JAM REQUIRES JUST 2 TO 3 INGREDIENTS

• Ripe mangoes
• Sugar
• Lime/lemon juice (optional)

To make this homemade mango jam recipe | Goan mangad , you have to combine the mango pulp, sugar and lime juice, if using in a heavy-bottomed pot, then use that elbow grease and just stir, stir and stir. Traditionally, Maangad is prepared in a large vessel over an open fire pit, stirred continuously with a long wooden ladle.

Also, Mussarat or Monserrate de Bardez mangoes are used to make this Goan mango jam. These mangoes have reddish skin, are fibrous and mostly the ones used to make jams, sweet and sour pickles.

It is a common practice amongst Goans to make Maangad every summer using mangoes from their very own mango tree. Goan Maangad is not a lose set jam, it is a little thick. In fact, there is a hard variety too, which is almost like a fudge and can be eaten as such.

I prefer thick, spreadable kinds, it goes well on bread, bagel or anything you fancy. Spoon some to make a mango milkshake, to flavor your plain ‘ol oats or add some to plain kheer!

I spotted some really amazing Mexican mangoes at Costco, their rosy-hued skin was similar to the Mussarat mangoes, and for once I was really pleased when I cut one, it was really sweet and juicy. So I instantly knew, I was going to make some mango jam!

I know it is a tedious task to prepare jams and jellies, but I’m always up for it if it is homemade. The last thing you need is to sweat it out near the stovetop in this heat, but it is totally worth all that effort. This mango jam is literally like some sunshine in a bottle sure to make those breakfast mornings all cheery and bright! Plus it also makes a wonderful hostess gift!

• Blood Orange Marmalade
• Instant Pot Strawberry Jam

STEP BY STEP INSTRUCTIONS TO PREPARE MANGO JAM

1.Slice one side of the mango about 1/4 inch away from the stem. Do the same on the other side of the mango. Score a grid-like pattern on the flesh without cutting all the way through the skin. Use a spoon to scoop out the flesh in a bowl. Cut vertically on both sides of the seed, using a paring knife, gently remove the flesh and add it to the bowl. Discard the seed.

2.With the back of a fork mash the mango pulp, leaving little chunks of mango for added texture or transfer the mango pieces into a blender and blend to a smooth puree, without adding any water.

3.In a heavy-bottomed pot, add mango pulp, sugar, and lemon juice, heat it over medium-high heat and mix well with a wooden spatula.

4.Once the mixture starts bubbling reduce the heat to medium, and stir continuously until the mixture begins to leave the edge of the pan. Keep checking as you stir, drop the mixture from the spatula, it will drop easily, which means it needs to be cooked further. (about 45-50 minutes)

After 20 minutes of stirring

5.Once all the moisture has evaporated, the jam will begin to leave the sides of the pan.

6.If the jam does not drop from the spatula, it is done. Remove it from the heat.

7.If you want a slightly thinner jam then follow this test for jam doneness- Place 2-3 small plates in the freezer before you begin preparing the jam. When the mixture begins to thicken start testing. Remember to keep the pot away from the heat while you are testing. Put a tablespoon of jam onto a cold plate, return the plate back to the freezer for 2 minutes. Run your finger through the jam, if it wrinkles and stays apart (as shown in the pic) it is done, if it is runny, then it needs to be cooked for a few more minutes. Or use a candy thermometer, when the mixture reaches 220 F/ 105 degrees C, it is done.

8.Transfer the prepared jam to a sterilized airtight container and store in a cool and dry place.

NOTES

1.Initially, I directly added 2.5 cups of sugar, heated the whole mixture as stated in point 3. I did a little taste test for the sweetness and it was perfect for me. Add sugar according to the sweetness of the mangoes.

2.Some people like to flavor Maangad with cinnamon if you’d like to add cinnamon, add it in step 3, and continue with the recipe.

3.Post updated with new pictures.

Mango Jam Recipe Without Pectin | Goan Maangad

Ingredients1x2x3x

Measuring cup used, 1 cup = 250 ml, 1 tsp = 5 ml

• 2.25 kgs / approx 5 lbs ripe mangoes about 5 large mangoes
• 2.5 - 3 cups granulated cane sugar
• 1 tbsp lemon juice, optional

Instructions

• Slice one side of the mango about 1/4 inch away from the stem. Do the same on the other side of the mango. Score a grid-like pattern on the flesh without cutting all the way through the skin. Use a spoon to scoop out the flesh in a bowl. Cut vertically on both sides of the seed, using a paring knife, gently remove the flesh and add it to the bowl. Discard the seed.
• With the back of a fork mash the mango pulp, leaving little chunks of mango for added texture or transfer the mango pieces into a blender and blend to a smooth puree, without adding any water.
• In a heavy-bottomed pot, add mango pulp, sugar, and lemon juice, heat it over medium-high heat and mix well with a wooden spatula.
• Once the mixture starts bubbling reduce the heat to medium, and stir continuously until the mixture begins to leave the edge of the pan. Keep checking as you stir, drop the mixture from the spatula, it will drop easily, which means it needs to be cooked further. (about 45-50 minutes)
• Once all the moisture has evaporated, the jam will begin to leave the sides of the pan.
• If the jam does not drop from the spatula, it is done. Remove it from the heat.
• If you want a slightly thinner jam then follow this test for jam doneness- Place 2-3 small plates in the freezer before you begin preparing the jam. When the mixture begins to thicken start testing. Remember to keep the pot away from the heat while you are testing. Put a tablespoon of jam onto a cold plate, return the plate back to the freezer for 2 minutes. Run your finger through the jam, if it wrinkles and stays apart (as shown in the pic) it is done, if it is runny, then it needs to be cooked for a few more minutes. Or use a candy thermometer, when the mixture reaches 220 F/ 105 degrees C, it is done.
• Transfer the prepared jam to a sterilized airtight container and store in a cool and dry place.

Notes

Nutrition

I would love to hear from you! Please feel free to share your feedback with photos and suggestions to me at aromaticessence77@gmail.com

You can also follow me on :

Facebook @ Aromaticessence

Pinterest @ Aromatic Essence

Instagram @ aromatic_essence77

Twitter @ freda_dias

Regards,

Freda