No churn mango ice cream

This no churn mango ice cream will have you believing that ice cream doesn't have to be a complicated and long process! 

The cheats way of making it creamy is by using condensed milk. I made this with Alphonso mango pulp from the Indian supermarket to make it extra delicious. However, if you live in a place where you get deliciously sweet mangoes then you can use fresh mango puree. I flavoured this mango ice cream with cardamom & saffron - but this is optional if you don't have these to hand, or if you just prefer the taste of mango without any additions.

You don't need to worry about churning ice cream for a long time and mixing as it is freezing to prevent ice crystals. This recipe has a high sugar & fat content so the risk of ice forming is minimal. With this in mind it is not a dessert you want to be having  all the time but it makes a great occasional after dinner treat during the summer months. 

Ingredients
Makes around 15 scoops

250ml (1 cup) cream, whipped into soft peaks 

400g can sweetened condensed milk 

300g Alphonso mango pulp or fresh mango puree (around 3 large mangoes) 

1/2 tsp cardamom powder, optional 
Pinch saffron, optional

Method

• In a large bowl, mix together the condensed milk, mango pulp and cardamom & saffron (if using).
  
  
  
• Gently fold in the cream until well combined.
  
  
  
• Freeze in a large air tight container for 8 hours until frozen. There is no need to stir throughout the freezing process. 
  
  
  
• Before serving, let the ice cream defrost for around 10 minutes before serving in bowls.