No-churn mango ice-cream
Method
Makes 1.2L (GF)
Peel and puree the mangoes. Place in a small saucepan along with the lime juice and bring to a simmer, reducing the liquid by half (this will take about 10 minutes). You want about 1 cup of the reduced mango puree.
Allow to cool to room temperature and then pour in the condensed milk. Whip together for a couple of minutes (a stand mixer helps but by hand is fine).
In a separate bowl, whip the thickened cream to stiff peaks. Gently fold in the mango puree, softly mixing until just combined. Mix too vigorously and the ice-cream will be less airy.
Pour the mixture into a container you can seal with a lid. Place a piece of baking paper over the top, then seal and place in the freezer for a minimum of 6-8 hours, or overnight.
When ready to serve, take out the freezer and allow to warm up for a couple of minutes before scooping.
Handy Tips
This recipe works well with lots of other fruit. You’ll need 1 cup of reduced fruit puree and be sure to strain if you use something like strawberries!
