Mango Coconut Ice cream without Ice Cream Machine

Mango Coconut Ice cream without Ice Cream Machine

Recipe for Mango Coconut Ice cream without ice cream maker

This is my first ever attempt at making Mango Ice cream at home. With Natural Ice Cream's main outlet a stone's throw away from home, I really can't be blamed right? Musk melon, Fresh strawberry and Papaya-Pineapple have been my season's favourites and Custard Apple Tender coconut are my all time favourites. Their natural fruity ice creams have only 3 ingredients - Milk, Sugar and Fruit pulp / chunks. It can't get fresher and simpler than this.

For those of you who think you can only make ice cream if you have the machine at home, this recipe is all set to make you happy! Use regular cream instead of coconut milk for a creamy Mango flavour ice cream.

Mango Coconut Ice cream without Ice Cream Machine
Recipe for Mango Coconut Ice cream without ice cream maker This is my first ever attempt at making Mango Ice cream at home. With Natural Ice Cream's main outlet a stone's throw away from home, I really can't be blamed right? Musk melon, Fresh strawberry and Papaya-Pineapple have been my season's fav...

Mango Coconut Ice cream

Summary

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  • Coursedessert
  • Cuisineindian
  • Yield6 portions 6 portion
  • Preparation Time20 minutesPT0H20M
  • Total Time20 minutesPT0H20M
  • Passive Time6 hours

Ingredients

Cold milk (3% or higher fat content)
500 ml
Tetrapack of coconut milk
200 ml
Skimmed milk powder
1 cups
Sugar or equivalent Splenda for those who avoid sugar
3/4 cups
Mango essence or vanilla extract or cardamom powder
1 tsps
Ripe mango, peeled and chopped into small pieces
1

Steps

  1. To prepare Mango Coconut Ice Cream, first turn your freezer control to 'quick chill' or lowest temperature one hour before you start with the ingredients.
  2. Take all of the ingredients except chopped mango in a large deep bowl and churn with a hand blender for 10 minutes till frothy. It's good to take some breaks of a few seconds each so as not to overheat the blender's motor.
  3. Put in the mango pieces and blend for another 2 minutes.
  4. You may either turn this mixture into your ice cream maker and follow instructions or pour it into an airtight plastic jar / aluminium tin and freeze for 4-5 hours.
  5. Remove the contents back into the bowl and churn with hand blender for 5 minutes or so, until smooth and creamy.
  6. Freeze this in airtight container for 3 hours and repeat step 5.
  7. After freezing for 3 hours, ice cream should be set and ready. Scoop out into chilled bowls and garnish with mint leaves or cardamom powder or mango slices.

Notes:
The coconut flavour happened as a result of laziness. I didn't have the cream on hand to use in the recipe, and since coconut milk is as thick as cream, I decided to give it a try. Coconut and mango both being tropical flavours, blend quite well. If you are a person who loves pinacolada type flavours, you are sure to love this one.

If you do not have a hand blender, by all means use your regular food processor / mixer to beat the frozen icecream.

Adding 1 tablespoon of vodka to the mix prevents the ice cream from getting icicles and keeps it smooth.

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