The easiest mango ice cream recipe ever-just mix,freeze and serve! No Churning and No eggs needed. With only four easily available ingredients and the flavor of mango mixed with saffron, this ice cream is always a hit with everyone. This recipe makes a large quantity and is perfect for parties or a large group. Recipe shared by my friend Nishita sadarangani.
I made this recently for Fathers day. I was going to India and Thailand for a wedding and wanted to make Fathers day a bit special for my husband while I was away. It was an easy recipe to put together, with only 4 ingredients and no churning,cooking or baking involved. As I had tonnes of shopping and packing to do, I was happy to make a dessert that was ready in literally minutes! It was a pleasant surprise for the special man as he had an easy dessert to serve his buddies when they came over for poker.
Some other eggless,no churn ice creams that are ready in minutes are Peach Ice Cream, Kesar Pista Kulfi and Mango Kulfi. If you are looking for some recipes with mango then do try Eggless Mango Semolina Cake, Mango Salsa, Mango Peda and my most popular recipe- Mango Mousse without eggs, gelatin or Agar Agar.
Moving on to the recipe- here is the written recipe followed by the step by step pictorial recipe
Mango Ice Cream- No Churn No Eggs
Ingredients
- 1 can mango pulp 30 oz/850 gms/1 lb 14 oz
- 1 can condensed milk 14 oz/396 gms
- 1 can evaporated milk 12 oz/350 ml/340 gms
- 1 tub cool whip 8 oz/226 gms thawed
- Few saffron strands
- 2 pinches of Green cardamom powder
- Chopped almonds pistachios and saffron for garnishing
Instructions
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Thaw cool whip in refrigerator
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In a large container mix mango pulp,condensed milk, evaporated milk,cardamom powder and saffron with a spoon or whisk
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Give the cool whip a gentle stir and add it to the container with mango pulp,condensed and evaporated milk
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Mix well till the cool whip blends in.
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Top with additional saffron. Cover with a lid and freeze overnight
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Scoop and top with almonds, pistachios,whipped cream and saffron
Notes
Here is the step by step pictorial recipe-
Ingredients
To the mango pulp, add evaporated milk and condensed milk
Add cardamom powder and saffron and mix well
Add the thawed cool whip and mix well
Add more saffron on top,cover and freeze overnight
Scoop and serve topped with nuts and additional saffron
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Love,thanks and appreciation
Aanchal
Sangeeta sethi
Fabulous hassle free delicious icecream
Aanchal Gupta
Thanks Sangeeta di, it really is a hassle free recipe and yet so delicious. Thanks for the appreciation.
Aman
What can we use instead of cool whip? This is product isn’t available in Australia.
Aanchal Gupta
Aman, I haven’t tried without cool whip. You can take some chilled heavy whipping cream and whip till soft peaks form and then use in the recipe. It might work. I have a Mango Kulfi recipe on the blog that uses mango pulp, condensed milk and whipping cream. No cool whip. It’s also very tasty and easy. Do try that recipe.
Terry
I live in a small town and cannot get canned Mango. If I use fresh Mangos how many would I need?
Aanchal Gupta
Hi Terry, I have never tried with fresh mangoes. If you use fresh mangoes, strain the pulp to remove the fiber. Also check for sugar, as canned mango pulp is pretty sweet. Canned mangoes also give better color. I would keep the same quantity of mango pulp, even if I were to use fresh mangoes. Please let me know how the ice cream turns out with fresh mangoes.