Did you know that you can make ice cream without an ice cream maker? This recipe will show you how to transform 4 ingredients into a smooth and creamy treat that you’re going love!
This week has been a celebratory one, Mexican Made Meatless went live (thank you all for the amazing feedback) and and I celebrated my one year anniversary as a pescetarian. Another time I will share more about what the past year and my journey was like, but for now I’d like to share with you this decadent mango ice cream which was our special treat for the occasion.
My husband and I are huge mango fans so from the moment that the season begins and until it ends, we devour mangos as often as possible. We eat them sliced with our breakfast, blended in drinks, chopped and transformed into a chunky salsa which we then love to use to use to top tacos. The sweetness and butteriness of mangos make them a perfect ingredient in not only Mexican cooking, but in international recipes too.
Here in Mexico mango season is sadly nearing its end, so whenever we see ripe mangos at the grocery store we grab as many as possible — sometimes a little too “many”. Just this week I came home with 3 kilos, which is a little more than 6.5 lbs. Maybe for a family of four or more that’s not a lot of mango, but for a family of two; that’s a lot of mango. To add further to the calculation, the blazing summer heat and humidity here in the Riviera Maya means that fruits left in the fruit bowl go from just ripe to …unpleasant rather quickly. After realising just how much mango I brought home I knew I was going to have to get creative — and quickly!
Have you guys ever eaten traditional Mexican ice cream or helado as it’s called in Spanish? The majority of our ice creams, and popsicles too, are fruit-based and many of them are made by blending the fruits with water (sweeteners and sometimes other ingredients). We, of course, also have fruit and dairy based ones but more often than not my favourite flavours are the ones that are non-dairy based because I feel like I can taste the fruits better in the water ones than in the dairy ones. One of my most favourite Mexican ice cream and popsicle flavours has always been mango — either water or dairy based, love them both. So when I found myself with an overabundance of mangos I knew it was time to make some helado de mango!
A friend of mine once told me about a special ice cream her sister-in-law made that neither required an ice cream maker nor a custard sauce. Since we never got her recipe I set out to do some research and found this very easy recipe. It only requires 4 ingredients, there’s no churning involved, no eggs, no custard making and best of all no ice cream maker! Pay close attention to the recipe ingredients below to see that special ingredient that gives this mango helado its uniquely creamy taste.
- 622 grams or 21.90 oz of roughly chopped mango pieces*
- 200 grams or a 7.05 oz tub of Mexican crema **
- 397 grams or 300 ml of sweetened condensed milk (it is the regular-sized cans found everywhere)
- 118 ml or half a cup of filtered water
- You will need a blender, a spatula, and a plastic freezer-safe container to freeze and store the ice cream.
- Pour the water into the blender then add the crema and then the mango bits. Now pour the condensed milk over the mango, cover and blend until you have a smooth consistency. Make sure that all of the mango pieces have been blended. The blended amount will be 1.5 liters or around 50 oz.
- Pour the mixture into your container and use the spatula to scrap out all of it from the blender. Cover the container and place in the freezer. Allow to set for at least 6 hours or overnight. When ready to eat allow it to soften just a little so you can easily scoop out the ice cream. Enjoy!
** Mexican crema is like American sour cream -- except crema doest have the tartness, it's creamy and a little sweet. If you can't find crema the best alternative would be French crème fraîche.
Did you catch the crema in the recipe? This is what really gives this ice cream that smoothness and rich dairy flavour. You can probably tell from the photos that the texture is just like the regular kind, plus it stores just as well. My husband and I loved the fresh tropical mango flavour, the fruity sweet scent, and they way it felt velvety smooth and melted into the tongue. It isn’t for anyone on a diet, but this helado does tastes amazing! I can’t wait to make it again and perhaps even try a different seasonal fruit…hmmm.
Enjoy your ice cream!