Authentic Alphonso Mango Ice Cream Recipe – No-Churn & Easy

Last Updated on 2 months by Neha Deshmukh

Authentic Alphonso Mango Ice Cream Recipe – No-Churn & Easy

Okay, let’s be real. Is there anything better than a spoonful of creamy, dreamy mango ice cream on a hot day? Especially when it tastes like sunshine and summer holidays! I remember making this for the first time during a particularly scorching heatwave, and it instantly became a family favourite. The best part? It’s surprisingly easy to make – no ice cream machine needed! This no-churn Alphonso mango ice cream is seriously the real deal.

Why You’ll Love This Recipe

This recipe is a game-changer for a few reasons. First, it’s no-churn, meaning you don’t need any fancy equipment. Just a freezer and a little bit of elbow grease (though an electric mixer helps!). Second, the flavour is incredible. Alphonso mangoes are known as the ‘King of Mangoes’ for a reason, and their rich, sweet flavour really shines through. Finally, it’s quick to put together – the prep time is only about 20 minutes!

Ingredients

Here’s what you’ll need to create this frozen slice of heaven:

• 2 cups ripe mango puree (Alphonso recommended)
• 1 cup milk powder
• 1 can sweetened condensed milk
• 2 cups heavy whipping cream (36-40% fat)

Ingredient Notes

Let’s talk ingredients. Getting these right will make all the difference!

Alphonso Mangoes: The King of Mangoes

Seriously, if you can get your hands on Alphonso mangoes, do it. They have a unique, intensely sweet flavour and a beautiful colour. If Alphonso aren’t available, you can use other sweet mangoes like Kesar or Honey mangoes. About 3-4 large mangoes will give you 2 cups of puree.

Milk Powder: Choosing the Right Kind

Full-fat milk powder is best here. It adds a lovely richness and helps create a smoother texture. Don’t use skimmed milk powder – it won’t give you the same results.

Heavy Cream: Fat Content Matters

You need heavy whipping cream with a fat content of 36-40% for this recipe. This is crucial for getting that lovely, creamy texture. Lower fat creams won’t whip up properly.

Sweetened Condensed Milk: Brand Recommendations

Any good quality sweetened condensed milk will work. I usually go with Amul or Nestle – they’re reliable and readily available.

Step-By-Step Instructions

Alright, let’s get to the fun part!

First things first, the night before, pop your mixing bowl and beater (if using an electric mixer) into the freezer. Also, freeze a metal tray – this is key for quick freezing.

Now, peel and chop your mangoes, then blend them into a super smooth puree. If your mangoes are a little stringy, strain the puree through a fine-mesh sieve to remove any fibres. Nobody wants stringy ice cream!

In a large bowl, combine the mango puree and milk powder. Mix well until everything is smooth and there are no lumps. Then, stir in the entire can of sweetened condensed milk. Give it a good mix and pop it into the fridge to chill.

Next, take your chilled mixing bowl and whip the heavy cream with an electric mixer until you get soft peaks. Don’t overwhip it – you want it to be soft and billowy, not stiff.

Now for the magic! Gently fold the whipped cream into the mango mixture in batches. Be gentle – you don’t want to deflate the cream. Keep folding until everything is fully combined and you have a beautiful, creamy mixture.

Pour the mixture into your frozen metal tray, spread it out evenly, and cover it with a sheet of parchment paper. This prevents ice crystals from forming on the surface. Freeze for about 4 hours.

After 4 hours, take the tray out and give the ice cream a good whisk with a fork to break up any ice crystals. This step is important for a smooth texture!

Return the ice cream to the tray, re-cover with parchment paper, and freeze for another 8 hours, or preferably overnight, until it’s firm enough to scoop.

Finally, let the ice cream sit at room temperature for about 5 minutes before scooping. This makes it easier to scoop and gives it a lovely, soft texture. Serve chilled and enjoy!

Expert Tips

• Chill everything! Seriously, chilling the bowl, beater, and even the mango mixture helps create a smoother, creamier ice cream.
• Don’t rush the freezing process. The longer you freeze it, the firmer it will be.
• Whisking is your friend. Don’t skip the whisking step after the initial 4 hours – it makes a huge difference in texture.

Variations

Want to get creative? Here are a few ideas:

Vegan Mango Ice Cream

Substitute the heavy cream with chilled coconut cream (the thick part from a refrigerated can of full-fat coconut milk) and use a plant-based condensed milk.

Dairy-Free Mango Ice Cream (Coconut Cream Option)

Similar to the vegan version, use coconut cream instead of heavy cream and ensure your condensed milk is dairy-free.

Spice Level: Cardamom Infusion

Add a pinch (about ¼ teaspoon) of ground cardamom to the mango puree for a warm, aromatic flavour. My grandmother always added cardamom to her mango desserts!

Festival Adaptations: Mango Ice Cream for Holi or Summer Celebrations

A swirl of rose water or a sprinkle of pistachios can make this ice cream extra festive for special occasions like Holi or summer parties.

Serving Suggestions

This ice cream is delicious on its own, but here are a few ideas to take it to the next level:

• Serve with fresh mango slices.
• Drizzle with a little mango syrup.
• Top with chopped pistachios or almonds.
• Pair it with a light sponge cake or biscuits.

Storage Instructions

Store leftover ice cream in an airtight container in the freezer for up to 2 weeks. It might get a little icy after that, but it will still be delicious!

FAQs

Let’s answer some common questions:

What is the best type of mango to use for ice cream?

Alphonso mangoes are the gold standard, but Kesar or Honey mangoes are great alternatives if you can’t find Alphonso.

Can I make this ice cream without an electric mixer?

Yes, but it will take a lot more effort! You can whip the cream by hand, but it will take a good 15-20 minutes.

How can I prevent ice crystals from forming in my homemade ice cream?

Chilling everything thoroughly, whisking the ice cream after the initial freeze, and covering it with parchment paper all help prevent ice crystals.

Can this ice cream be made ahead of time?

Absolutely! You can make it a day or two in advance and store it in the freezer.

What if my mango puree is too fibrous?

Strain it through a fine-mesh sieve to remove the fibres.

How do I adjust the sweetness level of the ice cream?

You can add more or less sweetened condensed milk to adjust the sweetness to your liking. Start with the amount in the recipe and taste as you go.