Some of you may scoff and say this is crazy, but this No Churn Mango Ice Cream has a secret flavor weapon and it’s from Tabasco. Yep, you read that right. I use Tabasco’s Habanero Sauce, just one teaspoon, and it delivers the most wonderful accent to this ice cream. Trust me!
I’m excited that today’s post is sponsored by my friends over at TABASCO®. Kevin Is Cooking has been compensated for this post. All opinions are my own.
TABASCO® brand products are made by the McIlhenny Company, founded by Edmund McIlhenny in 1868 on Avery Island, Louisiana. It was here that he developed the recipe for TABASCO® Original Red Pepper Sauce that’s been passed down from generation to generation. To this day, the company is still family-owned and operated on that very same site. For today’s recipe post the juicy, tropical mango gets perfectly paired with the sweet, fruity heat of the habanero pepper in TABASCO® Habanero Sauce!
They say third time’s the charm and I have to agree on that one. My first batch was not for the faint of heart when it comes to spicy hot. Second version was less so, but the last had a fantastic balance of sweet, tangy and spicy.
No need for an ice cream maker, either. I made this two ways, one using my sugar free coconut milk and date version and two times with a heavy cream and sweetened condensed milk version.
While I love the healthier coconut milk and date base, it didn’t get that creamy texture I was looking for, though it’s so good. The heavy cream yields a fantastic, creamy consistency naturally, but you do get the added sugar from the sweetened condensed milk, so I leave it up to you and have included both ways to make this.
I must say after the initial spoonful, this had us going back again and again. The sweet and tangy mango flavor with added chunks of mango laced throughout were fantastic and the slight hint of heat at the end was rather addictive. A tropical heatwave that cools one down, spoonful after spoonful. Really.
I chopped up some more mango to top the ice cream servings. I enjoyed the textures of the frozen mango bits in the ice cream and the soft, fresh dice on top. The lime zest in the ice cream mixture added one more flavor and is so refreshing. Enjoy!
Thanks again to Tabasco for sponsoring today’s post. Thank you for supporting the companies that continue to make Kevin Is Cooking possible.
No Churn Mango Ice Cream using Whipped Cream Version:
No Churn Mango Ice Cream (Whipped Cream version)
Ingredients
- 1 pint heavy whipping cream
- 14 oz . sweetened condensed milk
- 3-4 fresh mango See Note 1
- 1 lime zest and juice
- 1 tsp Tabasco Habanero Sauce
Instructions
- Zest half the lime, set aside. Juice lime, set aside.
- In a large, chilled mixing bowl add the sweetened condensed milk and with a whisk attachment, whip for a minute.
- Add the heavy whipping cream and beat until stiff peaks form.
- Place 2 diced mangoes, lime juice and teaspoon of Tabasco Habanero Sauce in a food processor and puree. Set aside. Dice other 2 mangoes, set aside.
- Gently fold in the mango puree, diced mango and lime zest into the whipped cream mixture.
- Transfer to a parchment-lined freezer-safe container (I used a meatloaf pan) and cover loosely with plastic wrap, then foil to help freeze. A few hours will make a firm, chilled, mousse-like ice cream. Freezing overnight makes for a firmer ice cream.
- Set out for at least 20 minutes prior to scooping. Will keep in the freezer for up to one week, if it lasts that long.
Notes
- Two (2) fresh mangoes will be pureed and one (1) mango will be diced to add in the ice cream mixture. 1 other can be chopped for topping ice cream (3-4 mangoes total depending on size).
Nutrition
No Churn Mango Ice Cream using Whipped Coconut Milk and Dates Version:
No Churn Mango Ice Cream (Coconut Milk Version)
Ingredients
- 2 14- ounce cans coconut cream OR full fat coconut milk. See Note 1
- 16 oz pitted dates soak in warm water and drain if dried
- 3-4 fresh mango See Note 2
- 1 lime zest and juice
- 1 tsp Tabasco Habanero Sauce
Instructions
- Zest half the lime, set aside. Juice lime, set aside.
- Take the cans of coconut cream or milk you chilled overnight out of the refrigerator and set aside.
- Place 2 diced mangoes, lime juice and teaspoon of Tabasco Habanero Sauce in a food processor and puree. Set aside. Dice other 2 mangoes, set aside.
- Add the moist, pitted dates to your food processor and pulse adding hot water a little at a time until it forms a thick paste. Set aside.
- Pour the solidified coconut cream into a mixer, saving the water to drink or other use, and whip until creamy and smooth for 2 minutes.
- Add the date paste and whip until fully incorporated. Carefully fold in the mango puree, diced mango and lime zest.
- Transfer to a parchment-lined freezer-safe container (I used a meatloaf pan) and cover loosely with plastic wrap, then foil to help freeze. A few hours will make a firm, chilled, mousse-like ice cream. Freezing overnight makes for a firmer ice cream.
- Set out for at least 20 minutes prior to scooping. Will keep in the freezer for up to one week, if it lasts that long.
Notes
- Chill coconut cream or coconut milk (full fat version) in the refrigerator for 4 hours, but best overnight.
- Two (2) fresh mangoes will be pureed and one (1) mango will be diced to add in the ice cream mixture. 1 other can be chopped for topping ice cream (3-4 mangoes total depending on size).
Nutrition
That is just gorgeous! And mangoes are plentiful where I live right now. I just wish I wasn’t on a diet….
You could still try the second recipe I included. I made it for the diabetic in mind and the sugar is way down. Go for it Mimi! 🙂