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!
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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:
The juicy, tropical mango works perfectly with the sweet, fruity heat of the habanero pepper. Prep time does not include 3+ hours to freeze. Prep time: 10 mins Serves: 12
- 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
- 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.
- 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).
No Churn Mango Ice Cream using Whipped Coconut Milk and Dates Version:
The juicy, tropical mango works perfectly with the sweet, fruity heat of the habanero pepper. Prep time does not include 3+ hours to freeze. Prep time: 10 mins Serves: 12
- 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
- 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.
- 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).
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! 🙂
You are always cranking out super unique recipes that I would have never thought of! Just made homemade blackberry ice cream the other week, but this sweet and spicy variety sounds really good. Thanks for the recipe.
Then my plan is working! Thanks so much Kevin, appreciate it. Give this one a try, you will not be disappointed. 🙂
I love mango’s and heat, so this sounds perfect! I’ll have. Have to make this when I get back to our hot weather in Nevis, and fresh mango’s, yum!
Hi there Cathy! I’m with you, mango and heat are a fantastic match. 🙂
I love the Tabasco sauce and lime zest in here, Kevin! No churn ice-cream is fantastic and this one looks like the perfect flavour for Summer, especially long weekends 😉 Pinning, of course. Have a wonderful long weekend, my friend!
This is so killer, thanks Dawn. Great flavors and a little kiss of heat. Keeps you coming back for another scoop! Hope you’re both enjoying yourselves this weekend.
No churn icecreams are my absolute go to now. I’ll still make a semifreddo from scratch but it is only 1/2 the process of churned icecream. This sounds absolutely delicious with mango and if I wasnt rugged up in a hat and blanked right now thanks to the crazy chill factor of Sydney’s weather, I could totally see myself eating this!
Thanks Amanda, I forget sometimes it’s another season down there. I need to make another batch with some rhubarb I have… all of this is gone and we have a BBQ this afternoon. That maple rhubarb one of yours comes to mind 🙂 Cheers and stay warm down there.
We don’t have these varieties of Tbasco, but the plain one. But it’s insanely creative Kevin, love ,love your twists, and I agree that heavy cream gives you a creamier texture than date version!
Thank you Farida. It reminds me of a mango chutney in some ways… so good!
I’ve only ever tried chilli in chocolate ice cream so this is completely new territory for me. I don’t care that it’s the middle of winter here and July 4 means nothing to most of us in this country – I need to try this ice cream!
I don’t even need the weekend (or holiday) to indulge in this one John. It’s like the initial sweet and tangy flavor of the mango subsides to a nice little bite of heat. The flavors are so good!
Yes, Kevin, I’m that person to say this ice cream sounds insane (With a positive connotation!) Indeed, I think Tabasco accentuates and balances the sweetness of mango very well. Anyways, this looks delicious and sounds intriguing!:)
Thanks Ben. The flavor of the habanero and mango are so good together! Hope you give it a try.
no-churn ice-cream with just five ingredients without ice cream machine is awesome
You said it Rahul! The flavors are fantastic. Cheers for a wonderful weekend to you and Madhavi. 🙂
This sounds great and since an ice cream machine isn’t necessary…all the better. About how many fresh mangoes did it take, I just bought three ripe ones today.
Thanks Karen! You’re in luck as 3 or 4 should do the trick depending on size. Recipe updated to clarify. Have a fun and tasty 4th of July weekend and thanks for stopping by.
I love spicy mango chutney so why not add a little kick to mango ice cream! Both versions of this look delicious and I have yet to try no-churn ice cream. I’ll start with this one…
You bring up a great point with the chutney Marissa, so good! Let these come to room temperature for 20 minutes and you can scoop away!
Hey Kevin! Both version sound pretty darn good! I’ve had chocolate ice cream with cayenne which was surprisingly good (and addictive)! Mangos are hard to come by here, but fresh peaches aren’t. Do you think they would work as a substitute? Have a great 4th guys!
Peaches sounds like a excellent alternative. I am hoping you and Gary have big 4th of July plans? Family gathering, feasting and celebrating our awesome country’s independence. Cheers Dorothy!
I love mangoes. This looks delicious and a sure winner. I have to try it. Tabasco Habanaro who would of guessed.
I’m so glad you like it and for stopping by Beth. It’s a wonderful combination of flavors! Have a great weekend.