{Video below} A magic way to make a creamy scoopable ice cream without an ice cream maker! It's truly creamy and scoopable like ice cream you buy in tubs. Store bought is simply no comparison because you just cannot buy a real mango flavoured ice cream at the shops. It just doesn't exist! Note: I wasn't able to make this with an extremely intense mango flavour because the more mango that is added, the less creamy it gets. So getting the best mango flavour into the ice cream is dependent on using juicy ripe mangoes with good mango flavour! See Note 1. Also see notes for how to make this with other flavours. :)
Prep Time15 minutesmins
Cook Time10 minutesmins
Total Time25 minutesmins
Course: Dessert
Servings: 6
Calories: 417cal
Author: Nagi | RecipeTin Eats
Ingredients
2large mangoes, ripe and juicy - to make 2 cups puree (Note 1)
395 g / 14 oz sweetened condensed milk(1 can)
2cupsthickened cream / heavy cream / whipping cream, cold
Dice the flesh of the mango (see video for how I do it). Puree using a blender, food processor or stick blender then measure out 2 cups of mango puree (about 2 1/4 cups of diced mango).
Pour puree into a non stick skillet over medium low heat. Cook, stirring constantly, for 8 - 10 minutes or until it reduces by half. The test is when you can drag a wooden spoon across the skillet and the path remains there for a second (see video). Or measure out the puree to ensure it's reduced to at least 1 cup - less is even better!
Cool puree.
Ice Cream
Combine cooled mango and condensed milk in a bowl. Add food colouring if using. Whisk until combined.
Beat cream with a hand held beater or stand mixer until stiff peaks form (see video).
Take a scoop of cream and put it in the mango mixture. Fold through until mostly combined - lumps is fine (this is just to lighten it up a bit).
Then pour the mango mixture into the cream. Fold through (see video) rather than mixing vigorously like you would cake batter, until lump free. This will take a few minutes.
Pour into a container (preferably with a lid). I recommend glass, if you can, or other non reactive container.
Place a piece of baking / parchment paper on the surface. Then place lid on or using cling wrap.
Freeze for 12+ hours.
Remove parchment paper. Stand for 5 minutes to soften slightly, then scoop and serve!
If frozen for 24 hours or longer, it will need a couple of extra minutes to soften to a scoop able consistency.
Notes
1. I found that there is only so much mango that can be added into the mixture and maintaining the creaminess of the ice cream. So the mango flavour is not as super intense as I hoped to achieve.So the key to this recipe to get a good mango flavour in the ice cream is using ripe juicy mangoes with a strong mango flavour. I have expert advice from Aussie Mangoes that the mangoes with the most intense mango flavour and vibrant colour are Kensington Prides, Honey Golds and Pearls. I made mine with Honey Golds which are my favourite. However, this can be made with any type of mango - as long as they are ripe and juicy! <-- KEY POINT! Calypso mangoes are the most common ones sold in Australia supermarkets but I personally don't recommend them for this recipe - the mango flavour isn't as strong as other varieties.2. Reducing the mango puree by half is key to a) intenser mango flavour in the ice cream 2) avoiding tiny fine bits of icicles (really tiny, barely there) in the ice cream. This is because using plain pureed mango that hasn't been reduced has a much higher water content and the water is what causes the icicles.You can actually skip the step of reducing the mango puree. Just be aware that you will notice some fine bits of iciness in the ice cream. Doesn't bother me at all, it is still SUPER creamy!!3. Between 12 to about 18 hours of freezing, the ice cream only needs a couple of minutes to soften before being easy to scoop and serve. After that, the ice cream becomes harder and will need around 5 minutes. The unique thing about this recipe is that the ice cream doesn't go from rock hard to melted liquid, it will soften so it's scoopable like traditional ice cream you buy in tubs from the shops!4. OTHER FLAVOURS: You can skip the mango and just fold condensed milk into the whipped cream and add 2 tsp pure vanilla - this will make a creamy vanilla ice cream. Go wild with add ins like choc chips, nuts etc! To make a chocolate version, I use 1/2 cup unsweetened cocoa powder (or 1/3 cup Dutch processed cocoa powder), whisked into the condensed milk, the folded with the cream. I have not tried other pureed fruits yet and I think it will require some experimenting to make it work. Mangoes works great because a) it is one of the most intense flavoured fruits (did you know that? :) ) b) it purees smoothly and can be reduced without losing flavour. Whereas, for example, strawberries don't actually have a very intense flavour. Watermelon has an incredibly high water content and I don't think reducing would work well. Etc etc. So I can't provide a guide for how to make this recipe with other fruits.5. This is optional, if you want a nice mango yellow colour. I didn't use it in the photos because the Honey Golds I used were such an intense colour but I did use it in the video.6. Nutrition per serving assuming 6 servings.