It was only 8 o’clock in the morning and the temperature read 96 F here on the east coast. The summer heat felt oppressive and caused me to crave for ice cream instead of my usual morning coffee for breakfast. So with no hesitation I proceeded to make a batch of homemade Mango-Peach Ice Cream.
The flavors of Peach-Mango are popular at a Filipino fast food chain restaurant. There is a ‘peach-mango’ pie sold at that fast food that resembles a turnover with a pie filling. Inspired by that, I grabbed the mangoes and peaches from my fruit bowl.
Towards the middle of summer here in America, mango season is nearing its end. Though there are still mangoes in some markets, the fruit no longer looks as majestic, smooth and large as they did in the spring. But there are still a lot, so I buy these not-so-good-looking mangoes to make jams, pies and ice cream.
This was such a breeze to do because it was a no-churn ice cream recipe which I picked up from my friend Jenni Field of Pastry Chef Online. All I needed was my mixer and the short list of ingredients listed here on the recipe. I admit I do have an ice cream maker, which my son Tim gave me on Mother’s Day. And yes, I will use that soon and share the recipes I did.
But for now, it’s just sweltering hot and the air is steamy and sticky. The creamy batter with the mango puree went through a few turns around the bowl and then I folded in the luscious peach cubes.
The hardest part was waiting for the homemade ice cream to set and freeze in the freezer overnight.
As soon as 12 hours had gone by, I jumped from my chair and rushed to the freezer to sample a few scoops of the fruity mango and peaches ice cream. It had a creamy, silky feel, a tropical aroma and the sweet peach cubes were heavenly in the mix. Life does not get better than this especially on a hot, sticky summer day.
Mango-Peach No-Churn Ice Cream
- Large mixing bowls
- Insulated ice cream container - to store in freezer
- 2 cups heavy whipping cream
- 1 can (14 ounces) sweetened condensed milk
- 3/4 teaspoon coarse salt
- 2 teaspoons vanilla
- 2 cups chopped fresh mangoes; pureed in processor; or use canned mango puree
- 2 cups fresh peaches, cut into 1/2-inch sized cubes peaches
- In the bowl of the stand mixer, combine the heavy whipping cream, condensed milk, salt and vanilla. Using the mixer, whip these ingredients together till the base thickens and soft peaks form. It will take about 8 to 10 minutes at a medium high speed of the mixer.
- Mix in the mango puree and blend well for about 2 minutes.
- Fold in the peach cubes.
- Pour the ice cream mixture either in a loaf pan or a large insulated plastic container for freezer storage. Cover well with plastic wrap. Freeze the ice cream till it is firm -- for about 6 hours or overnight.
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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.
Copyright Notice: Hello, Friends! Please DO NOT LIFT OR PLAGIARIZE Asian in America recipes on this blog, my original recipes, stories, photos or videos. All the images and content on this blog are COPYRIGHT PROTECTED and owned by my media company Besa-Quirino LLC by Elizabeth Ann Quirino. This means BY LAW you are NOT allowed to copy, scrape, lift, frame, plagiarize or use my photos, essays, stories and recipe content on your websites, books, films, television shows, videos, without my permission. If you wish to republish this recipe or content on media outlets mentioned above, please ASK MY PERMISSION, or re-write it in your own words and link back to my blog AsianInAmericaMag.com to give proper attribution. It is the legal thing to do. Thank you. Email me at [email protected]