Mango Ice Cream – No Churn

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Mango is Charlotte’s favourite fruit so I just had to make a Mango Ice Cream in this first collection. Here it is! Bursting with the flavour of fresh mango, Charlotte adored this smooth and silky tropical ice cream. I think it reminded her of her adventures in Bali, Australia and New Zealand which she sadly had to curtail due to COVID 19.

I was inspired by a recipe on Recipe Tin Eats using fresh mangoes but sadly none of the mangoes in our local supermarket were ripe enough. (A common problem for us here in the UK – you need to plan ahead with certain fruits and this was a spontaneous ice cream kind of day!) However, I I had a tin of mango pulp in the cupboard so used that instead. It was amazing and so easy – I used Nagi’s tip of reducing the mango pulp to intensify the flavour and this worked a treat. If you would like to make this with fresh mangoes, please see Nagi’s recipe here.

This recipe is adapted from my No Churn Ice Cream – Core Recipe. For other easy ice cream ideas, take a look. 

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How to make Mango Ice Cream – No Churn

Collect all your ingredients together:

• mango pulp
• sweetened condensed milk
• salt
• double cream

Measure out the mango pulp and cook over a medium heat to reduce by half. Keep an eye on it and stir from time to time to stop it from sticking. Careful – it does spit when cooking and makes a bit of a mess so wear an apron or an old T shirt. I covered my saucepan with a sieve which really helped. Once reduced, leave to cool. (Sorry forgot to photograph this stage but it is pretty jolly simple!) If you have any left over mango pulp, it is delicious in smoothies and also freezes well.

Now all you need to do is simply whisk the reduced mango pulp and salt into the condensed milk until well mixed. Add the double cream and whip until thickened. Pour into a freezer proof container. Cover with baking parchment, seal with a lid and freeze for a minimum of 6 hours. Voila!

NB I always add a tiny bit of salt – it really helps to enhance all the flavours.

Also, please note that when I photographed this, I made 6 ice creams in a day and halved the ingredients for each ice cream and this is reflected in the photographs – there is only so much we can eat! Therefore, the quantities you make using the recipe below will be double that shown.

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A few hours later!

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Made this recipe?

If you make this recipe, do please tag me on instagram @daffodil_kitchen. You could also leave a comment in the box directly below the recipe.