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
Ingredients
- 30 oz 850g mango puree
- 14 oz sweetened condensed milk
- 14 oz heavy cream
- ¼ teaspoon cardamom powder
Instructions
- 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.
Nutrition
Comments are closed.
Andrew Strom
August 4, 2018 at 7:38 AMFrom the pictures alone it looks so enticing to eat! Nice of you to share the tips to make the ice cream even without the machine and alternatives for ingredients. I wonder if there would be a huge difference if we used real mangoes? Although any good puree can make a palatable ice cream anyhow! Thank you for sharing.
Nilanjana Goswami
June 21, 2018 at 9:24 PMAwesome dear. Will try to make it today itself. U r such n inspiration dear.
Fatma
June 4, 2018 at 8:37 PMNothing beats Indian Mango .. it is always the best in taste
2pots2cook
June 1, 2018 at 2:39 AMYour posts are really works of art! Thank you for the joy you crate ! 🙂
angiesrecipes
May 31, 2018 at 10:41 PMThe mangoes we have over here ain’t that good, Your mango ice cream looks really creamy and tempting!
Annu Yadav
May 31, 2018 at 8:13 PMI am new to cooking so have a question regarding heavy cream. Is it what we get in mother dairy or simply I would say “Amul fresh cream” or something different?
Kankana Saxena
June 1, 2018 at 3:14 PMHi Annu,
So in India you get Amul whipping cream too right? Amul fresh cream will not whip into stiff volume I guess. So preferably look for something that says whipping cream. Hope this helps!
Laura | Tutti Dolci
May 31, 2018 at 5:42 PMI love mango ice cream, this looks so delicious and refreshing for summer!