Mango ice cream / Egg less mango ice cream / Ice cream without machine / Ice cream recipe.

Homemade mango ice cream  made without cooking or thickening. Just mix and set is that not hassle free!!!

The ice cream scooper simply glides through, dredges deep enough and gives a neat scoop which is perfectly smooth.  Don’t you think it is such a relief  when there is no ice crystals to deal with  nor do u have to frown while taking a scoop !!!

Making ice cream has been in my mind for a long long time but I don’t know why it took me so many years to finally zero down to a flavor I am madly in love with . To begin with I had many inhibitions about making ice cream with eggs,without ice cream maker or ice cream powder.  phew!!! it took me a while to realize the war was in my mind.You won’t believe how thrilled I was to see the outcome of my trial for the very first time.

As a kid other than occasional cassata, falooda or vanilla  ice cream I never really liked anything else . I was always after pretty cakes. Still think cakes and ice cream are not contenders as the latter seems too weak …What do you think !!!

Over the years my likes have changed and so is the myriad of flavors available.Went in for  a good net search finally tweaked and kind of perfected I have made  this recipe a few times now.I have to say it is ridiculously easy.
So here is the mango avalanche for you guys to enjoy this summer….

Ingredients:
Kesar mango pulp  – 1/2 of 750 ml can
Heavy whipping cream – 1 pack 450 ml
Whole milk – 500 ml ( 2 cups )
Granulated sugar – 3/4 to 1 cup

Method:
Mix milk and sugar to it add mango pulp whip it well with fork then add heavy whipping cream whip it well with fork or pour into blender whip it well till everything is well combined .You just cannot go wrong however much you plan to mess up !!! Pour into a container and put a tight lid.
Freeze it first for two hours.Before it freezes completely whisk 3-4 times in between with a fork so that the crystals are broken at 1 to 2 hours interval. Then leave it undisturbed overnight .Then ur homemade ice cream is ready to be served.
I tell you it is worth the wait :))

Hope you guys enjoyed it , do let me know which flavor gets ur attention the most.

Meena

58 thoughts

  1. Did u whisk the ice cream with fork every 1-2 hours interval (should be done atleast 3-4 times)that ensures the ice crystals are broken and stops the ice cream from becoming rock hard even if left overnight in the freezer. The cream need not be whipped first .Hope that helps. Thank u for trying and letting me know the feed back Danni.

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