Mango pistachio ice cream

Mango and Pistachio Ice Cream

My Mango and Pistachio Ice Cream is creamy and dreamy, a perfect summertime treat, and incredibly easy to make! This no-churn ice cream uses just four ingredients and can be mixed and chilling in a flash!

mango pistachio cardamom ice cream

If you’re new to no-churn ice creams, they’re a doddle to make (I love that word: doddle! 😆), coming together in no time and produce delicious creamy ice creams that are so easy to adapt too!

Why I love these flavours

So, I’m sure you’re wondering: why mango and pistachio? Well, it’s simple really! These flavours remind me of my childhood eating ice cream on hot summer days. For me, my preferred ice cream was kulfi as a plain or mango kulfi. If you’re unsure what that is, it’s basically an ultra-creamy Indian ice cream. Decadent and beautiful.

Mango pistachio no churn ice cream

And the best part is, for my version of Mango and Pistachio Ice Cream, that you don’t need any special ice cream making gadgets to enjoy this stunner. Just a large bowl, an electric whisk, and a container to freeze your ice cream in 😊

How to make my Mango and Pistachio Ice Cream

Yes! Simply whip up your double cream, add in your mango puree and condensed milk, whip again until thickened then stir through pistachios and freeze. Simples!

Ice cream making
Mango no churn ice cream
Pistachio mango ice cream
Mango ice cream

However, because there are so few ingredients in this recipe, I would strive to get the best quality ingredients you can. I’ve tried this with a couple of brands of tinned mango purees and I would definitely recommend using KTC Alphonso mango pulp over others I’ve tried. If you live somewhere you can get decent mangoes, please do make your own mango puree/pulp from fresh mangoes! I just don’t because widely available mangoes here in the UK aren’t as beautiful here as you would get somewhere like India, so it’s the best option I have!

The condensed milk you use is important too. You need to make sure it’s a good quality condensed milk and also not the lighter version: it’s the fat in it that really makes it so special and scrumptious. I always use Carnation condensed milk, and it has never let me down so far!

Dreaming of summer days

Hope you will enjoy this ice cream too: I know my kids certainly get very excited when they know I’ve made this! And don’t forget to rate my recipe and leave me a comment below too: it all helps me so much and I really do appreciate it!

Thanks for joining me today, friends. Enjoy! 😊

Recommended equipment and ingredients I used *

Mixing bowlElectic hand mixer
Mango pulpContainer with lid
* If you purchase any of the products through one of the links above, I will receive a small commission (at no additional cost to you). Thank you so much for your support!

Mango and Pistachio Ice Cream

5 from 3 votes
Recipe by movers and bakers Course: DessertCuisine: BritishDifficulty: Easy
Servings

10-12

servings
Prep time

20

minutes
Freezing time

6

hours

Mango, pistachio and cardamom ice cream: a perfect treat for long summer days!

Ingredients

  • 600 ml (2½ cups) double cream

  • 397 g (14oz tin) sweetened condensed milk

  • 850 g (30oz) good quality mango pulp (from a tin or from fresh mangoes)

  • 1½-2 tsp cardamom powder (optional)

  • handful pistachios, chopped, plus extra for decorating

Directions

  • Tip your double cream into a large bowl and beat until the bubbles start to disappear and it’s just starting to thicken up.
  • Pour in your mango pulp, condensed milk and cardamom powder (if using). Beat again until everything is well combined and your mixture is a really thick pouring consistency. Your beaters should leave a trail in your mixture when it’s ready.
  • Fold your pistachios into your mixture, then pour it all into your container. Top with few more chopped pistachios then cover and pop in your freezer. Freeze for at least 6 hours or overnight.
  • 10 minutes before you’re ready to serve, bring your container out of the freezer. Tip some boiling water into a mug and pop your ice cream scoop in the water to warm it up. Using a warmed up scoop will make your life easier! Enjoy! 😊

Recipe Video

4 Comments

  1. I do not even know how I ended up here, but I thought this post was good.

    I don’t know who you are but definitely you are going to a famous blogger
    if you aren’t already
    Cheers!

    • Hi Andrew, I am so glad you found my little blog! Thank you so much for your kind words, I hope you will try some of my recipes and share with your loved ones! 😊

  2. Hi
    Love this recipe. Cant wait to try it!
    Where do you get your cardomom powder?

    • Thank you! I either buy mine from my local Asian/Indian supermarket, or I will just crush some cardamom seeds myself. If you crush fresh, you may wish to lessen the amount used as I find freshly ground cardamom can be very potent. Please let me know how this turns out for you!

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