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–+ servings
Kesar mango ice cream scoops with a mint garnish

Kesar Mango Ice Cream

Shri Repp
This no-churn kesar mango ice cream uses kesar mango pulp along with three other ingredients to make a simple and delicious mango ice cream.
5 from 3 votes
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Prep Time 5 minutes
Cook Time 8 hours
Course Dessert
Servings 1 gallon

Ingredients
 

  • 1 can 30 oz can kesar mango pulp
  • 1 can 14 oz can condensed milk
  • 1 can 12 oz evaporated milk
  • 1 tub 16 oz of cool whip room temperature, alternatively can whip heavy cream into stiff peaks

Instructions
 

  1. In a large freezer safe container, thoroughly whisk 1 can 30 oz can kesar mango pulp, 1 can 14 oz can condensed milk, and 1 can 12 oz evaporated milk together until fully incorporated.
  2. Add in roughly ⅓ of the 1 tub 16 oz of cool whip and whisk it with the other ingredients.
  3. Add the remaining Cool Whip to the mixture and fold it into the mango mixture until fully incorporated and smooth. Folding the Cool Whip rather than whisking ensures that the airy volume of Cool Whip remains which will lead to an airy ice cream. 
  4. Cover and freeze the mixture for 6-8 hours to allow the ice cream to set. 
  5. Scoop and serve in a bowl or on a cone!
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Notes and Tips

  • You can beat heavy whipping cream to stiff peaks in place of cool whip as a substitute 
  • Alphonso mango pulp works as a great substitute for Kesar mango pulp. The resulting ice cream will be less orange in color and have a subtle sweetness
Did you make this recipe?Tag @moonriceshri so I can see your amazing creation!