Pistachio Mango Ice Cream (No-Churn Option Included)

Pistachio Mango Ice Cream (No-Churn Option Included)

This recipe offers a delightful blend of sweet, tropical mango and the nutty, slightly earthy flavor of pistachios, resulting in a vibrant and creamy ice cream.

Yields: Approximately 1 quart (about 6-8 servings) Prep time: 20-30 minutes Chill time: At least 4-6 hours (or overnight) Freezing time: 4-8 hours (depending on method)

Ingredients:

• For the Mango Puree:

  • 2 ripe mangoes (about 2 cups of chopped mango flesh), preferably Alphonso or Ataulfo for best flavor and color
  • 1-2 tablespoons granulated sugar (adjust to mango sweetness)
  • 1/2 teaspoon lemon juice (to brighten flavor and prevent browning)

• For the Ice Cream Base:

  • 1 ½ cups (360ml) heavy cream (cold)
  • 1 can (14 oz / 397g) sweetened condensed milk (cold)
  • ½ teaspoon vanilla extract (optional, but enhances flavor)
  • ¼ teaspoon ground cardamom (optional, but pairs beautifully with mango and pistachio)
  • ½ cup (about 60g) shelled pistachios, roughly chopped (plus extra for garnish)
  • Pinch of salt (enhances sweetness)

Equipment:

• Blender or food processor
• Large mixing bowl
• Electric mixer (stand or hand mixer) or whisk
• Freezer-safe container (loaf pan or airtight container works well)
• Parchment paper or plastic wrap

Instructions:

1. Prepare the Mango Puree: * Peel the mangoes and chop the flesh into chunks. * Place the mango chunks in a blender or food processor. Add 1-2 tablespoons of sugar (start with 1 and add more if your mangoes aren’t very sweet) and the lemon juice. * Blend until you have a very smooth puree. Set aside and let it chill in the refrigerator while you prepare the cream base.

2. Prepare the Pistachios: * If your pistachios are not already roasted and salted, you can lightly toast them in a dry pan over medium-low heat for 3-5 minutes until fragrant. Be careful not to burn them. Let them cool completely. * Roughly chop the pistachios. You want some larger pieces for texture. Set aside.

3. Make the Ice Cream Base (No-Churn Method): * In a large, chilled mixing bowl, pour the cold heavy cream. * Using an electric mixer (with whisk attachment) or a hand whisk, beat the heavy cream on medium-high speed until it forms stiff peaks. This usually takes about 3-5 minutes with an electric mixer. Be careful not to overbeat, or it will become grainy. * In a separate bowl, combine the cold sweetened condensed milk, vanilla extract (if using), ground cardamom (if using), and a pinch of salt. Mix well. * Gently fold about one-third of the whipped cream into the condensed milk mixture to lighten it. * Then, add the remaining whipped cream and gently fold until just combined. Be careful not to deflate the whipped cream. * Add the chilled mango puree to the cream mixture and gently fold it in until streaks of mango are incorporated throughout, creating a beautiful swirl or uniform pale yellow color. * Fold in about half of the chopped pistachios. Reserve the other half for layering/garnish.

4. Freeze the Ice Cream: * Pour half of the ice cream mixture into your freezer-safe container. * Sprinkle some of the remaining chopped pistachios over this layer. * Pour the rest of the ice cream mixture into the container. * Sprinkle the remaining pistachios on top for garnish. * Press a piece of parchment paper or plastic wrap directly onto the surface of the ice cream to prevent ice crystals from forming. * Cover the container with a lid or another layer of plastic wrap. * Freeze for at least 4-6 hours, or preferably overnight, until firm.

5. Serve: * Before serving, remove the ice cream from the freezer and let it sit at room temperature for 10-15 minutes to soften slightly for easier scooping. * Scoop into bowls or cones. You can add a few extra chopped pistachios or a thin slice of fresh mango as an optional garnish.

Tips for Best Results:

• Use ripe mangoes: The sweetness and flavor of your ice cream heavily depend on the quality of your mangoes.
• Chill ingredients: Ensure your heavy cream and condensed milk are very cold for best whipping results. You can also chill your mixing bowl and whisk for 10-15 minutes before whipping the cream.
• Don’t overmix: Overmixing the whipped cream or folding in the ingredients too vigorously can deflate the air, leading to a less creamy ice cream.
• Pistachio preference: For a stronger pistachio flavor, you can briefly blend some of the pistachios into a paste with a tiny bit of the condensed milk before adding it to the mixture.
• Ice Cream Maker Method (Alternative): If you have an ice cream maker, follow steps 1 and 2. Then, whisk together the cold heavy cream, sweetened condensed milk, vanilla, cardamom, and salt. Add the chilled mango puree and mix well. Churn in your ice cream maker according to the manufacturer’s instructions. Fold in the chopped pistachios during the last few minutes of churning or after churning. Transfer to a freezer-safe container and freeze for 2-4 hours until firm.