No Churn Mango Lassi Ice Cream Food
NO-CHURN MANGO-COCONUT-LIME ICE CREAM
Provided by Food Network Kitchen
Time 35m
Yield 8 to 10 servings
Number Of Ingredients 7
Steps:
- Whisk the mango pulp, condensed milk, lime zest and juice, confectioners' sugar and coconut extract in a large bowl until smooth; set aside.
- Scoop the solids off the top of the can of coconut cream into a separate large bowl. (Discard the liquid; if any liquid has risen to the top, pour it off before scooping out the solids.) Break the solid coconut cream into small chunks, then add the heavy cream and beat with a mixer on medium-high speed until stiff peaks form, 1 to 2 minutes. (There may be a few small chunks of coconut cream.)
- Fold about half of the whipped cream into the mango mixture with a rubber spatula until combined, then fold in the remaining whipped cream until no white streaks remain.
- Spoon the mixture into a freezer-safe 9-by-5-inch loaf pan or 2-quart baking dish. Cover with plastic wrap and freeze until firm and scoopable, at least 6 hours or overnight. Let soften about 20 minutes at room temperature before scooping.
SPICY MANGO NO-CHURN ICE CREAM
This treat is quick, easy and packs a surprising punch. It reminds us of the mango on a stick you can get at the boardwalk -- but with a kick.
Provided by Food Network Kitchen
Categories dessert
Time 5h15m
Yield 16 servings (8 cups total)
Number Of Ingredients 8
Steps:
- Pulse the mango in a food processor until you achieve pea-size chunks. Add the condensed milk, vanilla and salt. Pulse to combine, then remove to a medium bowl and fold in the jalapeno and lime zest; set aside.
- Whip the cream with a mixer on medium-high speed until firm peaks form, about 2 minutes. Fold about 1 cup of the whipped cream into the mango mixture with a rubber spatula until combined, then fold the lightened mixture into the whipped cream until well blended. Pour into a chilled 9-by-5-by-3-inch metal loaf pan, and freeze, covered, until until solid and scoopable, about 5 hours. Serve topped with a pinch of lime zest and chili powder.
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- Peel and chop mangoes and puree in a blender to make about 2 cups of mango pulp. If using unsweetened mango pulp, refer to notes and reduce it before using.
- Add condensed milk to the cooled mango pulp. Combine well using an electric beater, until it's creamy and smooth.
- In a large mixing bowl, pour heavy whipping cream and whip until it forms stiff peaks. Start monitoring it closely after it reaches a soft peak consistency to avoid over mixing.
- Add a big scoop of the whipped cream into the mango mix to lighten it. Mix well until it's fully mixed and looks creamy. Now add the remaining whipped cream in the mango mix.
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