Easy, No Churn Mango Ice Cream

Easy, No Churn Mango Ice Cream

The Spruce / Diana Chistruga

Prep: 20 mins
Cook: 0 mins
Total: 20 mins
Servings: 6 servings
Nutrition Facts (per serving)
345 Calories
16g Fat
51g Carbs
2g Protein
Show Full Nutrition Label Hide Full Nutrition Label
×
Nutrition Facts
Servings: 6
Amount per serving
Calories 345
% Daily Value*
Total Fat 16g 21%
Saturated Fat 11g 53%
Cholesterol 45mg 15%
Sodium 14mg 1%
Total Carbohydrate 51g 19%
Dietary Fiber 2g 7%
Total Sugars 48g
Protein 2g
Vitamin C 45mg 224%
Calcium 43mg 3%
Iron 1mg 3%
Potassium 271mg 6%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Try this fantastically easy recipe for Thai mango ice cream. The texture of this frozen dessert is halfway between sorbet and ice cream and full of mango flavor. Quick and simple to make, it requires no stove or ice-cream maker, just a blender or food processor. Makes this beautiful dessert to serve company; you can make it well in advance. It is delicious as is or served with slices of fresh mango or papaya and a little coconut rum/liqueur drizzled over the top.

Ingredients

  • 2 fresh, ripe mangoes

  • 1 cup white sugar

  • 3 tablespoons coconut milk

  • 1 teaspoon lemon juice

  • 1 cup whipping cream

Steps to Make It

  1. Gather the ingredients.

    Easy, No Churn Mango Ice Cream ingredients

    The Spruce / Diana Chistruga

  2. Slice the mangoes open along all 4 sides and scoop out fruit from the skins. Don't forget to include fruit around the stone.

    peel and slice the mangos

    The Spruce / Diana Chistruga

  3. Place the fruit in a food processor or blender. Add the sugar and blitz for 1 minute or until sugar has dissolved and you are left with a delicious mango puree.

    mango in a blender

    The Spruce / Diana Chistruga

  4. Add the coconut milk and lemon juice and briefly blitz to combine (a few seconds).

    Add the coconut milk and lemon juice to the mango in the blender

    The Spruce / Diana Chistruga

  5. Pour the mango puree into a bowl, scraping down the sides of the blender with a rubber spatula to remove as much of the puree as possible. ​

    mango mixture in a bowl

    The Spruce / Diana Chistruga

  6. Pour the whipping cream into the food processor or blender. Blitz until the cream forms stiff peaks or is quite stiff (not runny).

    whipped cream in a blender

    The Spruce / Diana Chistruga

  7. Add the mango puree to the whipped cream and blitz 5 to 10 seconds or until you get a good mango-cream consistency.

    whipped cream and mango mixture combined in a blender

    The Spruce / Diana Chistruga

  8. Pour into a large yogurt container or ice cream tub and set in the freezer for at least 6 hours, preferably 8.

    mango ice cream in a container

    The Spruce / Diana Chistruga

  9. Serve in bowls or scoop into ice cream cones. To make scooping easier, take the sorbet out of the freezer 10 to 15 minutes ahead of time. ​

    Easy, No Churn Mango Ice Cream in bowls

    The Spruce / Diana Chistruga

 

Recipe Tags: