The internet has many recipes for mango ice cream and they come in all kinds. With eggs, without eggs, cream, heavy cream and what not. Some recipes even use coconut milk and i m sure i ll try that sometime too. In the meanwhile, my eggless mango ice cream is a simple fuss free recipe that uses ingredients easily lying around in your pantry. While the recipe itself is a no brainer and no cook recipe, the only hard part is to remember to blend the ice cream in the right time intervals. As i said, i used the local mangoes available here but feel free to use any kind that pleases you. In case you dont find fresh mangoes, use tinned pulp that s available. Please refer notes for any clarifications and substitutions.
Prep Time: 15 mins + 1 hour + 30 mins
Cook Time: Nil
Makes 1 L of ice cream
Allergy Info: Egg free, Nut free, Gluten free and Soy free
Mangoes 2 large peeled and cubed ( refer notes)
Condensed milk 200 ml
Cold milk 2 cups
Sugar ⅓ c
Vanilla extract 1 tsp
Lemon juice 1 tsp
1. You must have approx 2 cups when cubed.
2. The amount of sugar mentioned here was just right for us. Feel free to adjust.
3. The lemon juice gives a nice spike to the ice cream but skip it if your mangoes are a tad sour.
4. The color of my ice cream here is a pale yellow because i dint use any artificial coloring.
In a blender, combine mangoes, sugar and vanilla and blend to a puree.
Add condensed milk next and blend again.
Follow with milk and lemon juice and blend to a smooth puree.
Pour into a freezer safe container and freeze till slushy.
Once slushy, rake the mixture with a fork.
Divide the mixture into three of four batches.
Blend each batch in a blender until smooth.
Pour back again into the container.
Freeze till set.
Repeat the blending process.
Freeze till ready to serve.
Scoop and serve chilled.