No-Churn Mango Ice Cream with Raspberries, Pistachios & Olive Oil
This incredibly easy no-churn ice cream recipe is based on two key ingredients; sweetened condensed milk and whipped cream. Adding olive oil contributes not only to the creamy mouthfeel of this frozen treat but adds fruitiness to the flavour as well. It is worth taking the time to reduce the mango purée as driving out the moisture reduces any icy texture in the frozen fruit as well as intensifying the flavour.
The recipe is so simple to make and proved wildly popular at Christmas, especially here in WA where mango season was in full swing.
Developed, styled and photographed for long-term client Great Southern Groves using their extra virgin olive oil.
Head to their website – Great Southern Groves – for other delicious recipes, and to buy their olive oil of course!
INGREDIENTS
395g can sweetened condensed milk
50ml Great Southern Groves extra virgin olive oil
½ tsp sea salt
600ml thickened cream
2 cups fresh, ripe mango flesh
(about 2 large mangoes)
TO SERVE
Fresh raspberries
Pistachios, roughly chopped
GSG extra virgin olive oil for drizzling
Waffle cones (optional)
DIRECTIONS
Purée the mango flesh with a stick blender, blender or food processor until smooth.
Place purée into a medium saucepan and cook gently on a low heat, stirring frequently until it is reduced in volume by about one third to a half and noticeably thickened. Set aside to cool.
In a medium bowl, whisk together the sweetened condensed milk, GSG extra virgin olive oil and sea salt until well combined.
In another larger bowl, whip the thickened cream until it forms soft peaks.
Add a good dollop of the whipped cream to the condensed milk mixture and stir through to lighten it.
Add the lightened condensed milk mixture to the whipped cream and lightly fold together, then fold through the cooled mango purée.
Pour ice cream mixture into a freezer-suitable container, smooth the top, cover with a lid or cling film and freeze overnight.
Freeze for up to one month.
TO SERVE:
- Take the ice cream out of the freezer 10-20 minutes before serving to let it soften.
- Scoop into small bowls and top with chopped pistachios, fresh raspberries and a drizzle of GSG extra virgin olive oil. (Or just scoop into cones and enjoy!)
NOTES:
- Once fully frozen this ice cream does need time on the bench to soften before scooping. Times will vary depending on the sizes and shape of the container you freeze it in.
- If fresh mangoes aren’t available, you can make this recipe using frozen mango flesh or canned mango slices. (I found canned worked slightly better as they were sweeter and softer than the frozen pieces).
Testimonial
I had to send you a quick message about our most recent recipes. I have had multiple people say they have made or are making the ice-cream for Christmas.
Another customer made the burrata salad and loved it so much she is serving it to her friends for their Christmas lunch.
Love hearing this. I know you work so hard to perfect the recipes even before you photograph them
Thank you again so much!
Kristy Davies
Managing Director, Great Southern Groves