No churn mango ice cream recipe
Few things beat the taste of this sweet mango ice-cream on a sweltering summer’s day.
A no churn ice-cream is a wonderful trick to have in your kitchen toolbox for summer entertaining.
No churn mango ice cream
Ingredients
3 medium size, ripe Kensington Pride mangos (roughly 400g each)
1 lime, zest only
1 tablespoon vodka
300g condensed milk
500ml thickened cream
Extra mango to serve (optional)
Method
Cut flesh from mango. The best way to do this is to cut the cheeks off by cutting down either side of the pip. Hold a mango cheek, skin-side down and cut the flesh into a check pattern, taking care not to cut all the way through. Turn the cheek inside out and cut the cubes from the skin.
Put the mango flesh into a food processor or blender, blitz until pureed. Empty puree into a wide, non-stick fry pan, and cook for about 10 minutes to reduce. You’re after a thick puree that when you cut through with a spoon, it parts. Put in the fridge to cool. It’s important to have the mango puree cool before you add it to the cream. When cool, in a bowl, combine the mango puree, lime zest, vodka and condensed milk.
In another bowl, whip the cream until stiff peaks form. To help bring it all together, add a spoonful of whipped cream to your mango mixture. Combine. This helps loosen the condensed milk, making it easier to fold through remaining cream. Carefully fold through remaining cream until well combined.
Pour ice cream into a metal loaf tin, or wide container with a lid. Cover ice cream with baking paper, put lid on (if you have one) and/or wrap tightly in cling film, making sure the container is well sealed from the freezer’s elements.
Freeze for at least 6 hours or overnight. When ready to eat, remove from freezer and leave to stand for 5 minutes. Scoop and serve with extra mango flesh.
Serves 6.