Easy mango ripple icecream – no churn

9 Oct

Easy mago swirl icecream.png

If there are two things that spell summer in Sydney it is mangoes and icecream. As soon as the hot weather hits you will see mangoes for sale everywhere.

My family – like most Sydneysiders – adore both of these items. When we went for a country drive recently we were lured to the side of the road where a truck was selling cases of ripe mangoes. $10 later we were on our way with a stash of the tropical fruit in the boot.

As soon as we got home the Hungry Dad and Miss 11 instantly started devouring them. I was not tempted as I actually dislike most fruit, but I have a special revulsion for tropical fruit. Sacrilege, I know, but I have never met a tropical fruit I like.

My immediate thought was turning some of the mangoes into ice cream. My timing was perfect – even though spring has only recently sprung, it was 33C today. Miss 9 came home from school the colour of a lobster, begging for a cold snack.

Ta da! Out of the freezer came this super easy, 4 ingredient, no churn mango ripple ice cream. Miss 9 said it was the best ice cream she ever had.

And both The Hungry Dad and Miss 11 sat, like seagulls watching a hot chip, as I styled and shot the recipe. They both kept urging me to hurry up so they could try the icecream.

Suffice to say it was a huge hit and something I will make every time we have a glut of cheap mangoes (AKA every weekend in summer).

mango swirl ice cream.png

GATHER:

One mango, chopped into small cubes and lightly crushed with a fork

1/3 cup sifted icing sugar

400mL thickened cream

½ teaspoon vanilla bean paste

IMG_8498 (1).jpg

LET’S GET TO IT:

Place icing sugar, cream and vanilla into bowl of electric mixer fitted with balloon whisk and beat until soft peaks form – do not overbeat.

Use a silver spoon to gently stir through the mango pieces, trying to ensure it is evenly distributed.

Pour into a freezer safe bowl with a lid and freeze for at least 8 hours.

To serve: sit on bench for about 15 minutes then scoop with an icecream scooper.

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12 Responses to “Easy mango ripple icecream – no churn”

  1. Gary Lum October 9, 2017 at 6:29 pm #

    Wow, Mum, I’ll eat all your mango then. The best way to eat mangoes is in a bathtub 😃
    That’s the Northern Territory in me coming out.

    • The Hungry Mum November 5, 2017 at 2:30 pm #

      Haha! The Hungry Dad reckons the best way to eat a mango is in a pool 😬

  2. anabanana October 9, 2017 at 7:29 pm #

    Can’t believe you don’t like mangoes…#unAustralian…#JustSaying…

    • The Hungry Mum October 30, 2017 at 4:00 pm #

      Oh, I know! I expect my passport to be revoked any minute… 😉

  3. Laura @ Feast Wisely October 11, 2017 at 5:00 pm #

    Love it Hungry Mum – especially as I’m working on a post for fig ripple ice cream! Great minds think alike. I also share your aversion to tropical fruit – and my hubby loves mangoes so he always knows he’ll get to eat the whole thing to himself!

  4. Antonia October 20, 2017 at 1:03 am #

    Wow, what a beautiful ice cream!

    • The Hungry Mum October 30, 2017 at 4:49 pm #

      Cheers Antonia – I will have to make it again as the little people made short work of it :0

  5. Karen October 21, 2017 at 7:39 am #

    I’m always thrilled to see a no churn ice cream recipe. Mango season has passed here in Florida but I’ll be trying it next season.

    • The Hungry Mum November 5, 2017 at 2:32 pm #

      I can never remember to put my icecream maker in freezer hence my adoration of no churn recipes ✨

  6. Victoria October 23, 2017 at 9:09 am #

    This looks simple and simply amazing!

    • The Hungry Mum October 30, 2017 at 4:48 pm #

      Thanks Victoria – simple recipes is my thang 🙂

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