I wanted to prolong the joy of savoring the mangoes and peaches of summer. What better way than by combining these fruits and making them into ice cream? Filipinos love the flavors of mangoes and peaches together. There is actually a Philippine-owned fast food chain that sells hand pies in mango-peach flavors, but these are always sold out, or there are long lines at the restaurant.
Since I hate to waste time lining up at restaurants, I transformed my frustration into a chance to make my own peach-mango ice cream at home. I first pureed the fresh, sweet Ataulfo-variety mangoes. You can also use bottled mango juice for this recipe if fresh mangoes are not in season. The peaches are at their peak sweetness this month, so I gathered the fresh ones from my fruit bowl.
Put them together in a recipe that needs no-churning, which is helpful if you don’t own an ice cream machine, or the summer heat is just too oppressive to stay in the kitchen. The hardest part was waiting for the ice cream to freeze and be ice cream-like. It was worth the wait. Each golden scoop was silky, velvety and sweet without being overbearing. The soft peach slices were heavenly next to the tropical mango flavor I yearn for every summer. Every spoonful was refreshing and sublime. I was in my happy place.
Peach-Mango Ice Cream - No Churn
Equipment
- Large mixing bowls
- Insulated ice cream container - to store in freezer
- cake or handheld mixer
Ingredients
- 2 cups heavy whipping cream
- 1 can (14 ounces) sweetened condensed milk
- ¾ teaspoon sea salt
- 2 teaspoons vanilla extract
- 2 cups cubed fresh, ripe Ataulfo mangoes; pureed in food processor, or use canned or bottled mango juice
- 2 cups sliced fresh, ripe peaches
Instructions
- Combine the heavy whipping cream, condensed milk, salt and vanilla in the bowl of the stand mixer.Whip the ingredients together till the base thickens and soft peaks form. This takes about 8 to 10 minutes, at medium-high speed of the mixer.
- Pour the mango puree into the cream mixture. Blend well for about 2 minutes.
- Gently fold in the peach slices, by hand.
- Pour the homemade ice cream into a loaf pan or a large insulated plastic container for freezer storage.Cover well with plastic wrap. Freeze the ice cream for about 6 hours up to overnight till it firms up.
Cook's comments:
- For mangoes: Feel free to use other mango varieties if Ataulfo is not available. However, the fruit must be fully ripe and at least sweet.For peaches: In the Philippines, fresh peaches are not available since they are hardly grown there. It's okay to substitute with canned sliced peaches ( approximately 105 oz. can). Be sure to drain the liquid.
Nutrition
Notes on Nutrition: The nutrition information provided in the recipe links is an estimate and will vary based on cooking methods and specific brands of ingredients used.
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[…] you dip your spoon on the top of the homemade mango ice cream, sprinkled with crisp, toasted coconut flakes mixed with brown sugar. Feel the head rush […]