Do you love tutti frutti, actually I love tutti frutti very much I love to add it in my desserts as a garnishing, or adding in a cakes too !! If you don't love it then no problem avoid it and make mango ice cream without
Summer is on its peak and our local market is already flooded with best qualities of Alphonso mangoes in Bangalore. Mango ice cream is prepared with different types of mangoes available in market.
Every year during summers, I made this no churn mango ice cream a couple of times. This time I made this ice cream last 15 days back when Bangalore weather is too hot. We enjoy this ice cream after every meal :D
This is a rich, creamy and no churn recipe of mango ice cream.
With the fresh smell of mango, the ice cream comes out really rich and creamy. You can follow the same recipe in ice cream maker too. But this one is done without any ice cream maker.
We all know mango’s benefits hence it’s the king of fruits. I have added condensed milk (no sugar recipe).
The main things I have to take after that to set the dessert between 12 to around 14 hours of solidifying, the ice cream just needs two or three minutes to mellow before being anything but difficult to scoop and serve.
The one of a kind thing about this formula is that it doesn't go from shake hard to liquefied fluid, it will mellow so it's scoop-capable like conventional ice cream you purchase from the shops!
You can check end number of mango recipes on my blog like
mango lassi
aamras
eggless tutti frutti semolina cake
mango coconut barfi
mango sorbet
mango mastani
aam papad/dry mango roll
eggless tutti frutti cookies
Total Time : 12 hours 10 minutes
Cook Time : 10 minutes
Servings : 6 person
Course : Dessert
Ingredients:
Alphonso Mangoes , ripe and juicy - 2 large (to make 2 cups puree)
Sweetened condensed milk - 1 can (400 gm)
Thickened fresh cream(25% to 40%) / whipping cream , cold - 2 cups
Yellow liquid food colouring (optional)- 2 drops
Tutti-frutti - 1 tbsp
For Garnish
Tutti frutti
Mint leaves
Preparation Method :
1. Dice the flesh of the mango. Puree using a blender or food processor or mixer grinder
then measure out 2 cups of mango puree (about 2.5 cups of diced mango) Add 2 drops of yellow food colouring if using. Blend it for few seconds more.
2. Pour puree into a non stick pan over medium low heat. Cook, stirring constantly about for 8 to 10 minutes or until it reduces by half. The test is when you can drag a wooden spoon across the skillet and the path remains there for a second
3. Measure out the puree to ensure it's reduced to at least 1 cup. Cool the puree.
4. Combine cooled mango puree and condensed milk in a bowl. Whisk until combined.
5. Beat cream with a hand whisk or beater or stand mixer until stiff peaks form.
6. Take a scoop cream and put it in the mango mixture. Fold through until mostly combined - lumps is fine (this is just to lighten it up a bit).
7. Then pour the mango mixture into the cream. Fold through rather than mixing with light hands like you would cake batter, until lump free. This will take a few minutes.
8. Pour into a container, add your tutti frutti on top
mix with very light hand and balance the surface. Then close using cling wrap.
9. Freeze for 12+ hours or midnight. Remove cling wrap. Stand for 5 minutes to soften slightly, then scoop and serve!
Important Tip:
You can make other flavors of ice cream too using with same method but different ingredients. Only 1 different you can enjoy variety of ice-cream at home without ice cream maker.
OTHER FLAVOURS:
* You can skip the mango and just fold condensed milk into the whipped cream and add 2 tsp pure vanilla - this will make a creamy vanilla ice cream. Add-ins like choc chips, nuts etc!
* To make a chocolate version, I use 1/2 cup unsweetened cocoa powder, whisked into the condensed milk, the folded with the cream.
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