Mango Ice Cream – No Churn
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.
Ingredients
- 2 cups of mango pulp
- 1 tin/396g sweetened condensed milk
- ⅛ teaspoon fine salt
- 500g double/heavy cream
Instructions
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Collect together your equipment (see Recipe Notes below) and ingredients.
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Cook and reduce the mango pulp:
Cook the mango pulp in a saucepan over a moderate heat, lid off, until reduced by half. Stir from time to time to avoid sticking. It will spit whilst reducing so I cover mine with a sieve - saves a bit of mess!
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Set on one side to cool.
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Make the ice cream: pour the condensed milk into a mixing bowl. Add the mango pulp and the salt.
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Beat until thoroughly mixed.
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Add the cream and whisk until thickened.
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Transfer to a freezer proof container with a lid.
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Cover the top of the ice cream with baking parchment and seal with the lid.
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Freeze for a minimum of 6 hours. Remove from the freezer for 10 minutes to soften a little before you serve it.
Recipe Notes
Equipment:
- Kitchen scales and measuring spoons
- saucepan
- sieve or mesh saucepan/frying pan cover
- electric whisk and mixing bowl
- freezer proof container with a lid
- baking parchment