Spicy Mango No Churn Ice Cream Food

SPICY MANGO NO-CHURN ICE CREAM

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.

NO-CHURN MANGO-COCONUT-LIME ICE CREAM

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.

NO-CHURN MANGO LASSI ICE CREAM

Steps:

• Spoon the yogurt into an ice-cube tray and freeze until solid, at least 2 hours and up to overnight.
• Add the frozen yogurt cubes to a food processor along with the mango, honey and cardamom. Process until smooth, scraping down the sides of the bowl with a rubber spatula as needed. Transfer to an airtight container and freeze until scoopable, about 1 hour. The ice cream will keep for up to 2 months.