It is time for this month’s Shhh Cooking Challenge. After taking over the reins from Priyaakka, Mayuriji has been doing a fantastic job at ensuring that the challenge moves forward.
This month, the theme was “Mangoes”, as it is the fruit of the season and our partner was supposed to give us two more ingredients to go with the theme. I am paired with Anu this month, and after a brief discussion, she asked me to make something with condensed milk and nuts of my choice. Since I am on a vegan diet and wanted to make something that I could eat too, I requested her if she could change the condensed milk to coconut milk, and I got an instant nod. Wasn’t I a happy soul? 🙂 I was eyeing this ice-cream that Rekha had posted on her blog recently, and what a good time to whip it up!
I did not follow the recipe as per say, but this is a blend-and-beat ice-cream at its best. I would definitely not compare it to the whipping cream ice-creams I have made before, but it was delicious to the core – thanks to all the amazing flavors, be it the mango, the coconut milk, the cardamom or the pistachios! If you are not using an ice-cream maker, then you have to beat the cream every two hours at least four times to get a good texture. I beat it only two times so it hardened up a bit, but after keeping on the counter top for around 15 minutes, I could scrape it up good enough to make scoops. What more, these didn’t melt easily as well! Unlike diary ice-creams that melt very soon, this help up shape for quite some time…
Thank you Anu for the wonderful choice of ingredients. Do check out what Anu cooked up with the ingredients I gave her. Off to the recipe…
Mango Coconut Milk Pistachio Ice-Cream
- 3 mangoes approx 900 gm, peeled and chopped
- 1 x 400 ml can full fat coconut milk
- 1/4 cup raw sugar
- A fat pinch cardamom
- 1/2 cup shelled pistachios
- Combine the chopped mangoes, coconut milk, sugar and cardamom in a blender, and blitz till smooth.
- Pour into a container and keep in the freezer to set for around two hours.
- Meanwhile, roast the pistachios and allow to cool. Crush them using a rolling pin into chunks.
- Take out the containers and fold in the crushed pistachios. Beat the mixture to break all ice crystals. Keep back into the freezer for another two hours.
- Take out and beat again to break ice crystals. Keep back and repeat again one more time after two hours.
- Keep overnight in the freezer to set completely.
- Before scooping out, leave on the kitchen tabletop for 15 minutes. Scoop out into cups or cones and enjoy!
Cardamom is for flavoring. If you don't prefer it, you can use cinnamon or vanilla extract.
Use full fat coconut milk - low fat would definitely not give the same texture.
I have used Badami mangoes. You can use any variety of your choice. But adjust sugar as per sweetness.