Eggless Mango Ice Cream Recipe, Condensed Milk Mango Ice Cream

Eggless mango ice cream using just three ingredients, including condensed milk that needs no machine, no cooking and no churning. Yep, pretty magical those words sound to me too. I was sent the recipe for this super easy mango ice cream recipe by Parmeeta and I finally got to making it. Although I love using my ice-cream maker for homemade ice-cream, there's something to be said for the simplicity of a no-churn ice-cream with just three ingredients.

When making any ice-cream at home, one of the key things to keep in mind is that it shouldn't have any water crystals as it freezes (unless you are making granita). The usual technique if you don't have an ice-cream maker and still want to make ice-cream at home, is to use your blender and whip the ice-cream mixture 2-3 times as it freezes. Obviously, this is a bit of a pain to do and the process doesn't appeal to me at all, mainly because I'd forget to do it. So I was going the ice-cream maker route all this while (here's what I use and love), remembering to freeze the ice-cream maker vessel 24-48 hours ahead all the rest of it.

However, this technique of making ice-cream with condensed milk and cream works really well with almost no crystals at all although you only blend the ice-cream mixture once. Once, you guys! That's pretty amazing, isn't it? You can adapt this basic recipe to include whatever flavours you'd like, like adding 1/2 cup of espresso for a coffee ice-cream, or other fruit purees, or even chocolate sauce, jams, nuts, chocolate chips, the possibilities are endless.

You may also want to check out my chocolate ice-cream recipe, this delicious blueberry cheesecake ice-cream recipe, and some of my favourite easy desserts like this vanilla panna cotta, eggless condensed milk pudding, and of course, the ever-popular mango cheesecake recipe.

EGGLESS CONDENSED MILK MANGO ICE-CREAM RECIPE

Preparation time: 4 hours
Makes ~4 cups

INGREDIENTS:

1 cup cream (at least 35% fat content)
1 cup condensed milk
1 cup mango puree (fresh or canned)

INSTRUCTIONS:

1. Blend 1 cup cream until it slightly thickens. Don't over do this, otherwise you will churn the butter out of the cream!

2. Add 1 cup condensed milk and mangoes (or 1 cup puree) to this

and blend again until well combined.

3. Pour into a plastic or glass container with a tight lid. Cover and freeze for at least 4 hours.

You don't have to blend it more than once since no crystals will form with this method.

Notes:

• Allow the ice-cream to sit outside for 3-4 mins before trying to scoop
• I found the mango ice-cream quite sweet so next time I'd add more cream or reduce the amount of condensed milk. I also felt the ice-cream had a distinct condensed milk flavour which is not a bad thing at all, but made this taste a bit more like kulfi and less like ice-cream. More cream should fix this
• The colour of my mango ice cream is not very deep because of the kind of mangoes I used. The mango flavour was strong enough though so don't let the depth of colour deter you in case yours turns out the same way
• Use your own flavourings and imagination to create your own unique combinations and flavours

Eggless Banana Oatmeal Chocolate Chip Cookies Recipe

These eggless banana oats chocolate chip cookies are cake-y and fudge-y with the goodness of banana, oatmeal and also eggless. Chocolate chips make anything better - cookies, cakes, it doesn't matter. These rustic fudge-y cookies with banana are the perfect hostess gifts, which is why I baked up my first batch a few weeks ago. Since then I've tried these cookies with a few variations and I've added those notes at the end of this post.

I got a bit tired of baking the same old banana bread and the (although fabulous) banana cake with cream cheese frosting all the time. Since banana cakes travel well, I almost always default to them when baking something to carry as a gift. So recently I wondered if I could bake cookies with ripe banana and if I could make it healthier than my usual bakes tend to be.

The resultant banana cookies were soft with some bite from the added oatmeal and a lovely chocolatey flavour from the chips. I made them chunky and thick so that one cookie goes a long way and you can even have it as a snack during the day with a glass of milk. YUM!

Some of my other favourites:
Eggless Almond Cookies (another great hostess gift idea)
Eggless Chocolate Chunk Cookies
Double Chocolate Biscotti

Eggless Banana Oatmeal Chocolate Chip Cookies

Preparation time: 10 minutes
Cooking time: 15 minutes
Makes ~15 cookies
Recipe adapted from: Buttercream and Chantilly

INGREDIENTS:
2/3 cup of ripe banana, mashed well or pureed
1 tsp of vanilla extract or essence
1 cup of flour
1/2 cup of uncooked oats (any kind should do)
1 tsp of baking powder
1/4 tsp of salt
1/4 cup of butter, at room temperature (55 gm)
1/2 cup of brown sugar
1/2 -3/4 cup of chocolate chips

INSTRUCTIONS:

1. Pre-heat oven to 350F/180C. Line a baking tray with aluminium foil, parchment paper, or a baking sheet and set aside.

2. Puree or mash the banana and set aside.

3. Sift the flour, salt, and baking powder into a bowl.

4. Add the oats and mix well to combine. Set aside.

5. In another bowl, beat the butter and sugar together until creamy (about 3-4 mins). You can do this by hand, in a stand mixer, or using an electric beater.

6. Add the vanilla extract to this and beat for another minute.

7. Add the pureed banana and gently combine until you get a smooth mixture.

8. Add the oats flour mixture to this and fold gently until well combined and you don't see any traces of the flour.

9. Finally, add the chocolate chips and fold in. You can reserve some to add on top of the cookies before baking. I didn't do this since the batter was thick enough to hold the chips in place. Also, I used 1 cup chocolate chips as in the original recipe and felt it was way too much. You can adjust this to your preference.

10. Using an ice-cream scoop or a large spoon, gently scoop out 2 tbsp mounds of batter and plate on the lined baking tray with about 2 inches between cookies.

11. Bake in the pre-heated oven for about 15 mins. The edges will start to brown and you will see some brown patches on the cookies too. These cookies don't spread much.

You should eat them when warm and it's super delicious. Cool completely before packing it up for a friend or storing it away for later. They stay good in an air tight container for up to 2 days. Refrigerate if keeping them longer.

NOTES:
- You can vary this recipe a lot to your preference and taste. I have made about 4 batches so far. The recipe above is the first one I tried. In the second batch, I added 1 cup oats and half cup flour and replaced brown sugar with powdered jaggery. This tasted more chewy and less sweet but overall was nice. I replaced flour with atta in a batch and the cookies turned out a bit rubbery and slightly bitter so I don't recommend that
- You can add 1/4 tsp powdered cinnamon to the dough if you like the flavour. I once tried this and omitted the vanilla. It was nice but I prefer the original version
- Replace chocolate chips with chopped dates or raisins (although, why would you remove chocolate from anything?)

Eggless Strawberry Mousse - Easy Valentines Day Recipes

Learn how to make eggless strawberry mousse, probably the easiest dessert I have made in recent times. This mousse recipe has no gelatin or thickeners, just cream and fresh strawberry puree with some sugar, perfect dessert to finish off a Valentines Day menu.

It may sound cliched but I have never really celebrated Valentines day. Well, unless wearing pink with your girl friends in college (because your boy crush at the time loves pink and not red), or eating chocolate lava cake with your room mate who just had her heart broken, or walking out of a restaurant on finding their V-day menu ridiculously overpriced on the day, counts. I guess all these are parts of 'celebrating' the day but in all honesty, I don't really wait for the day, cook special for it, or give/receive gifts and flowers. Maybe it's not such a bad thing to have one day to celebrate your love but anyway, I don't think TH is going to be on board with that after 8 years of me ignoring it with him.

There's a point behind my rambling here. Every year, without fail, I get the most number of emails around now asking for easy dessert recipes for Valentines Day and a quick and easy Indian Valentines Day menu. I often reply with something vague like "go through the recipe index" or "depends on what you want to eat" etc. I really don't believe Valentines Day food is anything special, just make your favourite dishes and enjoy. However, you can go all out with the dessert. Make it red, make it pink, make it heart-shaped, use the right ingredients, indulge. This easy strawberry mousse is definitely pointed in that direction so enjoy with your partner and loved ones.

More Valentines Day dessert ideas:
Tiramisu
Chocolate Lava Cakes
Fruit Custard
Vanilla Pannacotta
No-Bake Banoffee Pie
Eggless No-Bake Mango Cheesecake
Eggless No-Bake Oreo Cheesecake

Also browse all Dessert Recipes on Edible Garden including Eggless Desserts.

EASY EGGLESS STRAWBERRY MOUSSE

Preparation time: 15 minutes
Chilling time: 2 hours
Serves 2

INGREDIENTS:
1 cup of whipping cream (with at least 35% fat)
2 cups of fresh strawberries
4 tbsp of powdered sugar

INSTRUCTIONS:
Apologies for the bright red in all the pictures, my camera colour settings were a bit off

1. Reserve a few strawberries and puree the rest in a blender until smooth with 2 tbsp powdered sugar.

2. Whip the cream using an electric beater or using the whip attachment of your stand mixer. You can also use a food processor for this. The key here is to whip it just the right amount. As you can see in the picture above, the cream should be airy yet smooth. If you go too further, it will start tuning into butter and you can't bring it back to the mousse stage.

Once the cream is ready, gently fold in half the strawberry puree and remaining sugar into the cream. Test to see if it's sweet enough and add more sugar if needed.

3. Spoon this into a serving glass, bowl, etc of your choice. Wipe out the sides if you spilled a bit while spooning it in.

4. Very gently spoon the remaining puree into both glasses.

5. Refrigerate (covered) for at least 2 hours or overnight until set. You can garnish with some sliced strawberries on top and more cream.

Serve chilled. Since we don't use any thickening agent in this mousse, it will start to melt once taken out of the refrigerator so serve immediately. Tastes best when shared.

Notes:
- adjust sugar levels to your preference
- the strawberries I used were tart so I adjusted sugar amount in the puree
- this is worth repeating - be very careful of not over-whipping the cream
- if you are feeling experimental, replace strawberry puree with melted semi sweet chocolate for a chocolate mousse. I haven't tried this though

Homemade Chocolate Ice Cream Recipe, Eggless, Step by Step

This is a recipe to make rich, creamy chocolate ice cream without eggs using an ice cream maker, at home. Phew. What better way to bring in a new year than with ice cream, that too chocolate ice cream, right? So I made this couple weekends ago and saved it to share on the first day of 2014. I wish you all a wonderful new year :)

{You may also like this 3-ingredient eggless mango ice cream recipe}

My friend Darsh had made ice cream using this simple recipe from Cuisinart during one of our last dinners together in Singapore before we moved, and I absolutely loved it. While it's best churned in an ice cream maker, you can definitely make this chocolate ice cream recipe without an ice cream maker too (refer notes in the end to see how) and also, this is a no-cook ice cream recipe, you just mix a few things together, churn, and freeze.

This ice cream is rich, creamy, and just the right amount of sweet. The best part about homemade ice cream anyway is that you can control all the flavour combinations and it has none of the nasties that store-bought ice cream has which I don't mind at all once in a while, but still, nothing beats homemade ice cream, especially for kids.

A word about my ice cream maker - I have the Kitchenaid ice cream maker attachment and it worked like a dream the three times I have used it. The first was to make this blueberry cheesecake ice cream and twice to make this chocolate ice cream. If you own a Kitchenaid stand mixer, I highly recommend this extra add-on (make sure you double check compatibility to your stand mixer, there are two versions of it). You do need to chill the bowl well in advance (at least 24 hours) but that's the case in most ice-cream makers anyway so remember to do that if you are using an ice cream maker for this recipe.

Ok then, let's get this year started already with some delicious homemade chocolate ice cream!

HOMEMADE CHOCOLATE ICE CREAM RECIPE

Preparation time: 20 minutes
Serves 6 generously
Adapted from: Cuisinart chocolate ice cream recipe

INGREDIENTS:
1/2 cup of unsweetened cocoa powder
1/2 cup of sugar
1/4 cup of firmly packed brown sugar
3/4 cup of full cream milk
1.5 cups of cream with at least 35% fat content
1.5 tsp of vanilla extract
A small pinch of salt

INSTRUCTIONS:

1. Whisk together the cocoa and both sugars

until thoroughly combined.

2. Add the milk to this, gently incorporate by hand, and then continue whisking either manually (2-3 mins) or with an electric mixer (30 seconds).

3. Time to add the cream. Now, there's generally some confusion on what type of cream to use for homemade ice cream. I'd say it really doesn't matter as long as your cream has at least 35% fat content. This is what makes the ice cream rich, creamy, and delicious.

Pour in the cream, vanilla and add a pinch of salt.

4. Mix again until full incorporated.

5. Pour this mixture into the bowl of your ice cream maker and churn for 20 mins, approximately.

6. The mixture should turn into soft serve ice cream like below. You can serve it at this stage or freeze for a harder more ice-cream-like consistency.

I always use my Pyrex storage bowls for freezing ice cream, especially since they come with a lid. Use either a glass or plastic container, and freeze for at least 8 hours.

Done! Ice cream is the perfect make-ahead dessert recipe for guests because homemade ice cream is always going to be special and you can make this well ahead in time, even a week ahead. That's a win, right?

NOTES

1. To make chocolate ice cream without an ice cream maker, add the ice cream mixture to a blender and blend on high speed for 2 mins. Transfer to a container and place in freezer. After an hour, take it out and blend again (if too hard, leave outside until thawed and then proceed). You can repeat these steps 2-3 times but the idea is to remove as much water crystals from the ice cream as possible. Since we are using cream and full cream milk, this method should work well. I haven't tried it so please let me know if you do
2. You can add any flavourings of your choice - like a dash of rum, some instant coffee, chocolate chips, chocolate ganache, etc.
3. This chocolate ice cream is quite rich and creamy so a little goes a long way. Store-bought ice cream is mostly air so we can eat a lot more. I'd say this can easily serve 8 but want to be conservative in my estimate since it really depends on your portion size
4. Keeps well for 20 days (I haven't kept it longer to test, really)
5. The difference in colour of ice cream among first three pics is due to lighting differences. Please adjust. 

For homemade chocolate ice cream recipe in Hindi, Marathi, Gujarati, Tamil, Telugu, Kannada etc, please use the Google translate button in the sidebar.

Thai Mango Sticky Rice Recipe ~ Thai Dessert with Mangoes Step by Step

Mango sticky rice (Khao Niaow Ma Muang in Thai) is one of the reasons why I love going to Thai restaurants in Singapore. Of course, Thai food is a close second in my list of favourite cuisines (first is Indian food, in case you had any doubts) and I love Thai soups and salads and curries, but mango sticky rice is what I thank them for the most. For those who haven't tried this popular Thai dessert, it's this beautiful pairing of fresh ripe Thai honey mango slices with sticky glutinous rice cooked in sweetened coconut milk. The combination works fabulous and I could eat  just this for a meal if I was allowed to have my way.

Every summer during mango season, I tell myself I will make this dessert this year when the Thai honey mangoes flood the markets and are cheapest. They also need to be very ripe and sweet for it them to pair well with the sticky rice. I postponed it for 3 years and finally made it this year.

Thai Honey Mangoes and uncooked Sticky Glutinous Rice

The colour of the cooked rice in my pictures looks a bit brownish because I used raw sugar to sweeten the sticky rice. If you use white sugar, the rice will look lovely and bright so try it that way if you can. The rice used for mango sticky rice is called 'glutinous rice' on the packets in Singapore supermarkets and is white and opaque, crumbling easily as you bite into a grain. I picked them up from the Chinese dry food section. It's sold in small packets of not more than 300 grams. Using the correct rice is important to make Thai sticky rice with mangoes.

Also check out vegetarian Tom Kha soup recipe, pad thai noodles recipe, and a mean green curry recipe I learnt from a cooking school in Bangkok

SWEET STICKY RICE WIH MANGO - THAI DESSERT RECIPE

Preparation time: 1 hour
Cooking time: 15 minutes
Serves 2-4

Ingredients:

• 1/2 cup of sticky, glutinous rice
• 1/2 cup of thin coconut milk (see notes)
• 1/2 cup of thick coconut milk
• 2 tbsp of coconut cream (optional)
• 3 tbsp of sugar (adjust to taste)
• 1/2 tsp of salt
• 1 sweet, ripe mango (preferably Thai honey mango)
• 2 tsp of sesame seeds for garnish (optional)

How to Make Mango Sticky Rice:

1. Soak the rice for 30 minutes and add the thin coconut milk to it (do not drain the soaking water). Simmer on a low flame until the rice is cooked and soft. You can add some water if the rice gets too dry while cooking.

It will become quite mushy as it cookes and gets softer.

2. Meanwhile, simmer the thick coconut milk with the sugar and salt on very low flame...

... until it starts to bubble up.

3. Add this to the cooked rice and mix well.

4. Keep covered for 15-30 mins until the rice has fully absorbed the coconut milk mixture.

You can check for sweetness at this time and add more sugar if needed.

That's it! Serve the rice warm with chilled mango pieces with some drizzling of coconut cream on top (if using) and some sesame seeds.

Notes:

1. If using canned coconut milk, dilute it with equal amounts of water to get the 'thin' coconut milk to cook the rice in
2. You can also cook the rice in water and add all the coconut milk at a later stage. I felt the rice may have more flavour if cooked in coconut milk from the beginning do I tried that
3. Coconut cream is available in asian stores and pretty much everywhere in SIngapore. I am not sure of availability in other locations though

Props used in Photos:

• Grey plate from Kappabashi, Tokyo
• Woven fruit tray from Daiso, Singapore
• Purple flower bowl, gift from Joann