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  • Writer's pictureDina Begum

Easy mango ice cream

We’ve mostly had Indian mangoes this year, called kesar (saffron) mangoes this summer and they are just divine. Saffron-yellow skinned with deep saffron orange flesh. Smooth and pudding like, they are very sweet when ripe with a distinct flavour and fragrance that cannot be compared with the usual mangoes found in supermarkets. The kitchen is filled with the gentle scent of this gorgeous fruit. Of course they’re delicious as they are but I do love to enjoy mine (as do a lot of Bengalis!) with rice and cream. I always associate mango, rice and cream with suhoor, the meal just before sunrise, during Ramadan.

When I was young we’d sometimes have tinned mangoes – over-sweet pieces of fruit steeped in syrup, nothing like the real thing so we always relished the fresh variety, which is not just a fruit but carries with it a strong association of my heritage and culture. Because we had an abundance of them I decided to make mango ice cream. I’m a bit old fashioned when it comes to gadgets so I don’t own an ice cream machine – or many machines and decided to do a no-churn version that’s so easy to make. To enjoy the best mango flavour do try and pop over to your local Asian grocery store and see if you can get some Indian or Pakistani mangoes. Other varieties just don’t impart the same flavour.

Ingredients (makes around 2 litres)

450g mango pulp from about 3 mangoes

1 can condensed milk (397g)

560ml double cream

1 tsp vanilla extract

2 tbs icing sugar

2-3 drops of yellow food colouring (optional)


Add the mango pulp into a blender and blend for about 1 minute, until smooth. Transfer into a mixing bowl and pour in the condensed milk. Stir together until well combined and set aside.

In a large mixing bowl add the double cream, vanilla and icing sugar and whip either with a hand mixer or a stand mixer until you have stiff peaks – about 4 minutes.

Now pour in the mango mixture and add the food colour (if using) and gently fold into the whipped cream with a spatula or large spoon, until you have a smooth and creamy mixture. Either pour into a 2 litre freeze proof container with a lid, or two 1 litre containers and seal with the lid.

Place in your freezer for 45 minutes and then carefully remove and whisk/beat with a whisk or spatula for about a minute, making sure to incorporate the harder bits as they begin to set. You will notice slight crystallisation around the edges. Beating the ice cream prevents ice crystals from forming and creating an icy (hard!) and grainy texture. Place back in the freezer and repeat 4-5 times at 45 minute intervals.

Make sure to freeze at least 8 hours in total. Remove from the freezer at least 15 minutes before serving as it’ll be easier to scoop.

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