No Churn Mango Coconut Lime Ice Cream Recipes

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 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.