Mango No Churn Ice Cream
I love quick and easy desserts that can be made ahead, and this mango no-churn ice cream ticks all of those boxes. Subtle, mango-flavoured, no-churn ice cream is topped with a layer of refreshing passion fruit pulp and finished with grated white chocolate. This simple and delicious ice cream will quickly become your go-to, make-ahead dessert.
You may have already tried my no-churn caramel ice cream or the marvelous three ingredient chocolate ice cream recipe. It has converted many non-chocolate ice cream-loving children – yes, they do exist! No-churn ice creams require nothing more than a bowl and a beater of sorts. An electric beater is the quickest, but you can use a balloon whisk if that is all you have and your arm muscles will benefit.
This ice cream takes 15 minutes to make (using an electric beater) and after 6 hours in the freezer, it is ready. I usually whip mine together the night before. We enjoyed this in winter after an Indian street food menu; it ended the meal wonderfully and was lovely and light. Equally, in summer this will be just what you need to cool down after a BBQ.
- 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
- 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.
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.
