Thursday, May 18, 2017

easy, no churn mango ice cream

When mangoes are on sale-you hoard. But what do you do with it when you get tired eating them by itself? And some can't even eat it alone as a fruit: I heard some people-when eating fresh, ripe mangoes-it makes their mouth/lips swollen and itchy and even triggering an allergic reaction altogether. But when they mix them with heavy cream and condensed milk-they're okay with it!

This is a very easy recipe but there needs to be some patience required as you need to chill some stuff before you can make it. Remember: you're not using an electric churner/ice cream-maker, so everything is in manual/slow motion mode.


special tool/equipment:

blender/food processor with glass or heavy duty plastic jar
rubber spatula
One 2 liter or 6-8 cups container with lid
plastic wrap or wax paper cut out to the exact size as the bottom of the container
hand-held electric mixer OR metal whisk


4-5 very ripe mangoes, peeled and meat scooped out of skin.
2 cups heavy cream or heavy whipping cream
1 can condensed milk, chilled for 2 hours
1/4 teaspoon vanilla extract
1 teaspoon mango extract (McCormick Philippines®)-optional
gel-based yellow food coloring, optional 


1. Chill the 2 liter container, food processor jar, mango meat and condensed milk for 2 hours.

2. After 2 hours, take everything out of the fridge and prepare the food processor.

3. Puree the mango meat until smooth.

4. Add the heavy cream, condensed milk, vanilla and (if using) mango extract and continue to blitz until doubled in volume.

5. Transfer into the chilled container and cover the ice cream to the 'skin' (no space in between) with a plastic wrap or wax paper. Purpose: to refrain water icicles to form on the top of the ice cream. Some minute water vapor will release itself from the mixture since we did not reduce the mango puree under high heat so the mangoes we used in this recipe has some water in it. Don't worry: when the ice cream has frozen, the wax paper or plastic wrap will easily peel off from it.

6. Cover with lid and freeze for 6-8 hours.

Note: the water content in the mangoes is also the reason why it will seem 'crunchy'. It will still taste creamy and great.