Mango No-Churn Ice Cream
Preparation time
Cooking time
Total time
Subtle mango-flavoured ice cream, with a layer of passion fruit pulp and a grating of white chocolate. I love quick and easy desserts that can be made ahead. This mango no-churn ice cream ticks all those boxes. This dessert works well both in summer and winter; it complements an Indian meal in the winter and is a perfect ending to a BBQ (braai).
Marissa: www.marissa.co
Recipe type: Dessert
Cuisine: British
Servings: 4
Ingredients
- 200g tin condensed milk (roughly half a 397g tin)
- 1 x 420g tin mango slices in a light syrup
- 300ml double cream
- Optional
- 90g passion fruit pulp
- M&S Passionfruit pulp
- or John West Passion fruit pulp or 3 passion fruit seeded
- 30g White chocolate grated
Method
- Strain the mango slices, and reserve the light syrup. The light mango syrup makes a lovely addition to a glass of Prosecco or sparkling water. Add 3 tablespoons of syrup per glass and top up a champagne flute with Prosecco or sparkling water.
- Liquidise the mango slices to a pulp, and add this to a medium-sized bowl. Add the condensed milk and cream to the mango puree, beat this together until thick, creamy, and you can see the tracks from the beater in the mixture, and they hold their shape.
- Spoon the ice cream into 4 glasses that can hold 200ml, mini loaf tins, or a plastic tub lined with cling film. Freeze overnight or for a minimum of 6 hours.
- Enjoy the mango ice cream plain or with the addition of passionfruit puree or grated white chocolate.
Tips
Strain the mango slices and reserve the light syrup.
he light mango syrup makes a lovely addition to a glass of Prosecco or sparkling water.
Add 3 tablespoons of syrup per glass.
Liquidise the mango slices to a pulp and add this to the condensed milk and cream.
If you are using the loaf tins, lift the ice cream out and remove the cling wrap, decorate with the passionfruit and white chocolate if you have chosen to use the toppings.
he light mango syrup makes a lovely addition to a glass of Prosecco or sparkling water.
Add 3 tablespoons of syrup per glass.
Liquidise the mango slices to a pulp and add this to the condensed milk and cream.
If you are using the loaf tins, lift the ice cream out and remove the cling wrap, decorate with the passionfruit and white chocolate if you have chosen to use the toppings.
Recipe by Marissa's Recipes & Ideas at https://www.marissa.co/mango-no-churn-ice-cream-recipe/