Mango Icecream (No Churn) | How to make Mango Icecream (No Churn)

By Moumita Malla  |  28th May 2017  |  
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  • Mango Icecream (No Churn), How to make Mango Icecream (No Churn)
Mango Icecream (No Churn)by Moumita Malla
  • Prep Time

    5

    mins
  • Cook Time

    10

    mins
  • Serves

    6

    People

16

0





About Mango Icecream (No Churn)

This is easy to make mango ice cream recipe. You will need just three ingredients to beat the heat with this delicious icecream.

Mango Icecream (No Churn) is a delicious dish which is enjoyed by the people of every age group. The recipe by Moumita Malla teaches how to make Mango Icecream (No Churn) step by step in detail. This makes it easy to cook Mango Icecream (No Churn) in your kitchen at home. This recipe can be served to 6 people. You can find this dish at most restaurants and you can also prepare Mango Icecream (No Churn) at home. This amazing and mouthwatering Mango Icecream (No Churn) takes 5 minutes for the preparation and 10 minutes for cooking. The aroma of this Mango Icecream (No Churn) is so tempting that makes you want to eat it. When you want to prepare something very tasty and delicious for special occasion then Mango Icecream (No Churn) is a good option for you. The flavour of Mango Icecream (No Churn) is palatable and you will enjoy each and every bite of this. Try this Mango Icecream (No Churn) and impress your family and friends.

Mango Icecream (No Churn)

Ingredients to make Mango Icecream (No Churn)

  • Mango Pulp-2 Mangoes (cut and scoop out pulp)
  • Condensed milk-1/2cup
  • Fresh Cream/Whipped Cream-2 cups (I used Amul )

How to make Mango Icecream (No Churn)

  1. Keep a bowl,whisker or and cream in refrigerator for at least 2 hours
  2. Add mango pulp and condensed milk in a blender, blend it until smooth and creamy texture
  3. Take out cream,bowl and whisker from fridge
  4. Add cream into that chilled bowl,whip it with whisker until soft pick
  5. Add mango condensed milk mixture gradually to cream,fold with a spatula slowly
  6. Pour this mixture into a container
  7. Cover it with aluminium foil.
  8. Keep in the freezer at least 7-8 or overnight
  9. After that take out from freezer
  10. Dip your scoop into the water water
  11. Scoop out icecream and serve
  12. Garnish with mint leaf

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