No-Churn Mango Ice Cream (No Ice Cream Maker!)

Ingredients

• 1 cup ripe mango puree (2 medium-sized Alphonso mangoes)
• 1/2 cup sweetened condensed milk
• 1/2 cup whipping cream
• 1 pinch turmeric powder (optional)

Instructions

1. 1

   --- Reduce the Mango Puree ---

2. 2

   Reduce the Mango Puree: Heat the mango puree in a non-stick skillet over a medium-low flame, stirring constantly until the puree reduces by half. This can take anywhere between 6 and 8 minutes. Switch off and transfer the reduced puree to a bowl and let it cool completely.

3. 3

   --- Mix the condensed milk ---

4. 4

   Mix the condensed milk: Add the condensed milk to the mango puree bowl and whisk until combined. You may add a pinch of turmeric or yellow food colour at this stage.

5. 5

   --- Whip the cream ---

6. 6

   Whip the cream: Take another larger bowl and whisk the whipping cream to stiff peaks using a handheld electric whisk or stand mixer. Start on low to medium speed and increase to medium to high and whip for at least 3 to 4 minutes or until it can form stiff peaks.

7. 7

   --- Fold the cream and puree ---

8. 8

   Fold the cream and puree: Gently fold the mango mixture into the whipped cream until lump-free and with no traces of cream.

9. 9

   --- Freeze the ice cream ---

10. 10

    Freeze the ice cream: Pour the ice cream mixture into a freezer-friendly container. Place a piece of baking paper or cling wrap touching the surface of the cream, and close the container with a lid or more cling wrap. Freeze for 6 to 8 hours.

11. 11

    --- Serve the mango ice cream ---

12. 12

    Serve the mango ice cream: Remove the baking paper or cling wrap and let it stand on the counter for a few minutes to soften to a scoopable consistency. Use an ice cream scooper to scoop and serve!