No-churn Mango Ice Cream with Pistachios | Ottolenghi

Which season do you crave ice cream the most? Is it summer, or is it winter? I’ll say winter. The chilly ice cream may cause you to shiver as it hits your system, but somehow it never fails to delight the senses. Above all, I like making ice cream in the summer. The hot summer heat may pose a challenge in making ice cream. But it’s well worth the effort, especially when you get fresh berries and sweet mangoes to play with. No freezer bowl ready for churning, no problem! That shouldn’t stop you from making a no-churn mango ice cream on the fly.

I have a bag of frozen mangoes and a tray of fresh ones, which should I use? I take the path of least resistance: a bag of Trader Joe’s mango chunks. They will turn creamy in no time with a Vitamix high-powered blender. Add condensed milk, lime juice and vanilla paste to the mix, according to Ottolenghi’s no-churn mango ice-cream recipe. He has a similar recipe calling for coconut cream instead of condensed milk. However, I prefer to keep the mango flavor unadulterated, so cow milk will do for this time.

You can stop here and the texture will be that of a mango sorbet. Or take the creamy route by whipping up heavy cream to stiff peaks. Fold the cream into the mango mixture. Now the mango+cream mixture is ready to undergo the freezer treatment.

True to the no-churn approach and without the mechanical assistance from the ice-cream machine, there is no skipping of the extra turnings. That way, the ice-cream will become rich and silky. By turning the ice-cream mixture every 30 minutes in the first two hours of freezing, that’d curtail the formation of ice crystals. Do these small steps make any difference to the texture of the ice-cream? You bet they do.

Print Recipe

No-churn Mango Ice-cream with Pistachios | Ottolenghi

Ingredients

• 680g tinned alphonso mango pulp – (I use a bag of Trader Joe's frozen mango chunks, blitzed in Vitamix)
• 120ml condensed milk
• 1 limes, juiced, to get 1 1/4 tbsp
• 1 tsp vanilla bean paste
• Flaked sea salt
• 160ml heavy cream
• 80g pistachios, toasted and roughly chopped

Instructions

1

In a large bowl, mix the mango pulp, condensed milk, lime juice, vanilla bean paste and a half-teaspoon of flaked salt, until well combined.

2

In a stand mixer fitted with a whisk attachment (or in a large bowl with a hand whisk), whip the cream for about five minutes on medium speed, until it forms stiff peaks. Pour in a third of the mango mixture into the bowl and use a spatula to fold in until well incorporated. Repeat with another third of the mango mixture, then repeat a third time with the last of the mango mix.

3

Pour the creamy mango mixture into a container and transfer to the freezer for 30 minutes. By this stage, the ice-cream should be just starting to freeze. Using a spoon or a spatula, mix the half-set ice-cream, then return to the freezer for another half-hour. Repeat this step three more times at half-hourly intervals, then leave the ice-cream in the freezer for a few hours, until completely set.

4

Scoop the ice-cream in a serving dish. Sprinkle roughly chopped pistachios on top.

Notes

ADAPTED FROM: https://www.theguardian.com/food/2021/jul/03/cheesy-beignets-ice-cream-sandwiches-cod-curry-sauce-yotam-ottolenghi-seaside-treats-recipes