Fresh Mango Ice Cream (Eggless, No Machine & Low Fat)

I came across an ice cream recipe on Crunchy Creamy Sweet that only used 3 ingredients: evaporated milk, sugar and vanilla.  I was very curious and excited hoping this would be the low fat ice cream I was looking for!  It is a soft serve ice cream.  I tried the original recipe but haven't been able to get the amount of sugar to our liking.  I found it amazing how 1 tin of evaporated milk chilled whipped up like whipping cream and in only 40 seconds!  I wanted to give this ice cream another try and I also had some mangoes that were on the verge of going bad so I decided to adapt the recipe to make mango ice cream.  We all really enjoyed it!  The mango version isn't soft serve since the water from the mangoes freezes.  We actually prefer this ice cream to a post I did back in July.  It isn't as sweet and has a nice fresh mango flavour.  Since no ice cream machine is used it is a bit time consuming since you have to keep putting it in the freezer and then taking it out to whip up.  If you do decide to use your ice cream maker, for mine it was too much ice cream and I would have to do it in 2 steps.

Fresh Mango Ice Cream
Adapted from Crunchy Creamy Sweet

1 tin evaporated milk, chilled in the fridge overnight
3/4 cup sugar
4 Atafulo mangoes, peeled and diced

Pour the chilled evaporated milk into the bowl of an electric mixer fitted with the whisk attachment.  Whip on high speed for 40 seconds.  Slowly add the sugar while whipping the evaporated milk.  Put the bowl in the freezer for 1 hour.

Meanwhile, puree the mango (I used my immersion blender for this).

Once the hour is up, whip the ice cream for 1 minute at high speed.  Carefully mix in the pureed mango with a spatula.  Put in the freezer for 1 hour.

Again whip the ice cream on medium speed for 1 minute.  Transfer to a container and freeze until set.




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