Mango Icecream Recipe | How to make Mango Icecream without condensed milk
No churn Mango Icecream without milkmaid with step by step photos. None of the ice-cream recipes are quick and this one is no different.
Now, you must be thinking why have I avoided using milkmaid condensed milk, while it makes life so much easier. Well, when I have a tin of milkmaid, I don’t prefer making any sweet dish out of it. I end up eating it as it is, to satisfy my sweet tooth, resulting in weight gain and unwanted calories. And I almost stopped buying it. Now, this doesn’t mean I won’t be using any condensed milk in my recipes. Sure, I want to try all those atleast once.
I had a bunch of ripe mangoes offered by a family friend who visited from Kerala. So, with half of the portion I made this mango ice-cream and with other half Aamras.
Now, in this recipe, condensed milk ingredients are added, i.e, whole milk and sugar minus all the unwanted preservatives. So, it’s sort of a healthier version. 😉
How to make Mango Icecream recipe, no churn with step by step photos:
1. Scoop out the mango pieces in a mixie jar. Add sugar and crushed cardamon. Blend it till you get a smooth paste. Make sure to take a big enough mixie to hold all the ingredients.
2. Add milk little at a time and blend it. Make sure the mixie is not overloaded.
3. In a separate bowl, take the cream and beat for approximately 2 minutes to get a fluffy consistency.
How much you aerate, that much it will be light and creamy.
4. Mix in the mango paste to the cream till well combined. Loved the layers it formed.
5. Transfer the mixture to a tray or a container which fits into the freezer. Close with a lid and freeze for about 6 hours.
6. To get a smooth and churned ice-cream consistency, follow the steps. After every one hour, take it out of the freezer and whisk it with hand or electric mixer to break down the ice crystal it forms for the first 3-4 hours. Later freeze it undisturbed for another 4-5 hours or till it freezes.
Once ready, scoop, serve and enjoy!
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