Creamy mango with aromatic cardamom is a foolproof flavor pairing combination. When you add sweet dairy to this combination, it becomes an absolute indulgence! This Mango Cardamom No-Churn Ice Cream made three kids and four adults very happy on the Memorial Day weekend barbecue party. The best thing about this ice cream is that it is very simple to make. You don’t need an ice cream machine and still get the luscious smooth texture.
I owned an ice cream machine few years back and I don’t think I used it just as much as I should have. In the process of moving to India and back to US, a lot of those gadgets were given away or sold. This time, I am honestly not sure if I should get a machine to churn the ice cream. Is it really necessary? I am still not sold on the idea. I am enjoying these no churned ice creams as much as those machine-churned ice creams.
Key point to remember when you make an ice cream without a machine!
Churning the cream to ice makes it airy and adds volume. So, when you don’t have the privilege of using the machine, you need to add volume by folding whipped cream to your base ice cream flavor. Since this is an eggless ice cream, I added condensed milk to add the richness.
What kind of mangoes to use!
I would have loved to use Alphonso mangoes but then the mangoes I find here are not that sweet and often very fibrous. So, I used one of the best quality canned mango puree that I came across. The flavor is rich and taste exactly like the mangoes that I grew up eating. If you decide to use fresh mango puree, you may want to strain the pulp before whisking it with the condensed milk.
Over the long weekend, I made a big batch of this mango ice cream. The day was warm. We had plans for barbeque and creamy mango ice cream felt like the best dessert one could ask for after grilled food. Everyone loved it!
Mango Cardamom No-Churn Ice Cream
- 30 oz 850g mango puree
- 14 oz sweetened condensed milk
- 14 oz heavy cream
- ¼ teaspoon cardamom powder
- In a blender, add the mango puree, condensed milk and cardamom powder. Blend until everything mixes together smoothly.
- Using an electric whisk, whip the heavy cream until medium to stiff peaks are formed.
- Using a rubber spatula, fold the whipped cream to the mango condensed milk mixture. Pour it into a container and leave it in the freezer to set. You could also pour it in the popsicle molds.
- Garnish with cubed mangoes and serve either in cup or cone.