If you love Mango lassi then this mango ice cream recipe is just what you need to satisfy your fruit cravings. Learn how to make this creamy tropical sweet treat in under 10 minutes and without an ice cream maker.
Whisk heavy cream in a stand mixer or a handheld mixer for 6-8 minutes till the mixture is thick and creamy. (Note: When you are whisking or beating whipped cream, soft peaks form and then eventually the cream will thicken. Stop whisking at that point.)
Add the mango puree, condensed milk, chopped mango bits, and cardamom powder to the whipped cream mixture and gently combine using a spatula.
Do a taste test and add sugar as needed. I add about 2 tablespoons of sugar to the mixture since the mango pulp is unsweetened.
Transfer to an airtight freezer container and freeze the ice cream mixture for 6-8 hours.
Let the ice cream sit on the countertop for about 5 minutes before scooping. Drizzle it with mango puree and chopped mango bits before serving [optional].
Notes
You don't need a stand mixer to whisk the ice-cream. You can use either the whisk attachment or beater attachment of the hand mixer as well.
I love this container to store the ice cream because it prevents freezer-burn and the shape of the container makes scooping ice-cream super easy. They also have a no-questions-asked lifetime guarantee.
My favorite kind of mangoes to use for this recipe would be the ones that are sweet and non-fibrous. If you are in India, Alphonso, or Kesar would be a good choice. For those in the US, buy either Ataulfo, Kent, or Keitt.
If you want to make 3 cups of mango puree at home then you'll need about 4-5 mangoes. Just chop the mangoes and puree it to a fine mixture without adding water.
If your homemade puree is fibrous, make sure to strain it before using it in the recipe.
When you use homemade puree the color of the mango ice cream could be a tad lighter compared to a store-bought puree. Note - I have used store-bought puree for my recipe.
Don't skip the condensed milk or your ice cream will be hard as a rock. Trust me, I have tried it :). Condensed milk not only sweetens your ice cream but also gives it a creamy texture.