Ingredients
Equipment
Method
- Place a large mixing bowl and the beaters (or whisk attachment) in the freezer for 15 minutes. Put a 9 x 5-inch (23 x 13 cm) loaf pan or freezer-safe container in the freezer as well.
- Add the mango cubes to a blender or food processor and purée until completely smooth. You should have about 1 1/2 cups (360 ml) of purée. For a smoother texture, press the purée through a fine-mesh strainer to remove any fibers.
- In a medium bowl, whisk together the mango purée, sweetened condensed milk, lime juice, vanilla extract, and salt until smooth. Set aside.
- Pour the cold heavy cream into the chilled mixing bowl. Beat on medium-high speed for 3 to 4 minutes, until stiff peaks form. The cream should hold its shape when you lift the beaters. Stop before it looks grainy.
- Add about one-quarter of the whipped cream to the mango mixture and stir gently to lighten it. Add the remaining whipped cream and fold with a rubber spatula until no streaks remain. Do not overmix, or the ice cream will be dense.
- Pour the mixture into the chilled loaf pan and smooth the top. Press a piece of plastic wrap or parchment paper directly onto the surface to prevent ice crystals, then cover the pan tightly.
- Freeze for at least 6 hours, or overnight, until firm and scoopable. Let the ice cream sit at room temperature for 5 to 10 minutes before scooping so it softens slightly.
Notes
Best mangoes: Use very ripe, sweet, fragrant mangoes such as Alphonso, Ataulfo (honey), or Kesar for the best flavor and color. Fibrous mangoes should be strained after puréeing.
Frozen mango: Thawed frozen mango chunks work well when fresh mangoes are out of season. Drain off any extra liquid before puréeing.
Canned pulp: You can use 1 1/2 cups (360 ml) of canned mango pulp. Taste the mixture first, since some pulps are already sweetened, and the ice cream may need less condensed milk.
Lime juice: A little acidity brightens the mango flavor and balances the sweetness. Do not skip it.
Stiff peaks: Under-whipped cream gives a soft, icy ice cream, while over-whipped cream turns grainy. Stop as soon as the peaks stand straight up.
Mango chunks: For bits of fruit in every scoop, fold in 1 cup (165 g) of finely diced mango at the end.
Scooping: No-churn ice cream freezes quite firm. Let it soften for 5 to 10 minutes and dip your scoop in warm water for neat scoops.
Storage: Store in an airtight container with plastic wrap pressed on the surface for up to 2 weeks. The flavor and texture are best in the first week Nutrition (per serving) Calories 385 kcal Carbohydrates 38 g Protein 5 g Fat 24 g Saturated fat 15 g Cholesterol 85 mg Sodium 85 mg Potassium 290 mg Fiber 1 g Sugar 36 g
Frozen mango: Thawed frozen mango chunks work well when fresh mangoes are out of season. Drain off any extra liquid before puréeing.
Canned pulp: You can use 1 1/2 cups (360 ml) of canned mango pulp. Taste the mixture first, since some pulps are already sweetened, and the ice cream may need less condensed milk.
Lime juice: A little acidity brightens the mango flavor and balances the sweetness. Do not skip it.
Stiff peaks: Under-whipped cream gives a soft, icy ice cream, while over-whipped cream turns grainy. Stop as soon as the peaks stand straight up.
Mango chunks: For bits of fruit in every scoop, fold in 1 cup (165 g) of finely diced mango at the end.
Scooping: No-churn ice cream freezes quite firm. Let it soften for 5 to 10 minutes and dip your scoop in warm water for neat scoops.
Storage: Store in an airtight container with plastic wrap pressed on the surface for up to 2 weeks. The flavor and texture are best in the first week Nutrition (per serving) Calories 385 kcal Carbohydrates 38 g Protein 5 g Fat 24 g Saturated fat 15 g Cholesterol 85 mg Sodium 85 mg Potassium 290 mg Fiber 1 g Sugar 36 g