Sweet Memories of Home

Come May every year, the sun shines bright in the Bay Area and the rain fades (mostly), ushering in summer with hot days and pleasantly cool nights. With the warm weather comes a craving for refreshing sweet treats—cold coffee shakes, homemade ice cream, and chilled drinks like my favorite green mango cooler. This year, I added a new summer special to the mix: a Mango Mastani with No-Churn Mango Ice Cream that brings back sweet memories of home and delivers all the indulgence with minimal effort.

A Twist on Tradition

Years ago, I bought an ice cream maker on a whim—mostly because it was on deep discount—and it’s been my summer sidekick ever since. I’ve churned out classic custard-based ice creams every season, and my family and friends love the rich, velvety results. But this time, I decided to finally try the “no-churn” method I’d seen all over social media. I was skeptical. I mean, could anything beat my lovingly churned, multi-step, two-day process?

Turns out, yes. No-churn ice cream uses just two base ingredients: sweetened condensed milk and heavy cream. The cream is whipped to soft peaks and folded into the condensed milk. That’s it. No pre-freezing the container, no cooking or straining a custard base. Just mix, freeze, and enjoy. It’s almost too easy.

So I put it to the test, using my traditional Churned Alphonso Mango Ice Cream recipe as a guide, specifically because mangoes are in season—and the results were shockingly good. Silky, scoopable, and every bit as satisfying as churned ice cream. Given the success, I also made no-churn blackberry ice cream, to (my daughter’s request)

A Taste of Pune in a Glass

With one loaf pan of mango ice cream already devoured in cones and bowls, I used the second to recreate a beloved dessert from my hometown of Pune: Mango Mastani. This indulgent drink-dessert hybrid is essentially a thick mango milkshake topped with mango ice cream and crushed nuts. It’s named after the legendary queen Mastani and is as royal as it sounds.

The Mango Mastani is part milkshake, part sundae. The base is a creamy mango lassi or milkshake—just blend equal parts canned mango pulp and low-fat milk until frothy. Since canned pulp already has sugar, I skip any extra sweetener, but you can adjust it to your taste.

A Simple Yet Stunning Assembly

To serve, take a tall glass and swirl some mango pulp along the inside so it drips artfully down. Pour in the milkshake, leaving about an inch of space at the top. Then float a generous scoop of no-churn mango ice cream over the shake and sprinkle with chopped pistachios, slivered almonds, and fresh mango cubes if you have them.

It’s refreshing and rich, creamy and nutty, nostalgic and celebratory—all in one spoonful. Sujata Mastani in Pune offers countless flavor combinations, but for me, nothing beats the classic Alphonso mango version.

Why You’ll Love It

This Mango Mastani with No-Churn Mango Ice Cream is a summer winner. It’s fast and fuss-free, thanks to the no-churn method, but tastes like you spent hours on it.

Whether you’re feeling nostalgic for Pune or just need a cool treat on a hot day, this indulgent drink-dessert hits all the right notes—creamy, fruity, and completely irresistible.

Mango Mastani with No-Churn Mango Ice Cream

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• Author: Vasanti
• Yield: 10–12 regular scoops of ice cream 1x

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Description

A creamy mango dessert made with a rich mango milkshake topped with easy no-churn mango ice cream.

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Ingredients

Units USM Scale 1/2x1x2x3x

For the Ice Cream Base

• 1 can (14 oz/397 g) of sweetened condensed milk
• 2 cups (473 ml) heavy whipping cream (see FAQs & Notes)

Mango Flavoring

• 3/4 cup Alphonso mango pulp (see FAQs & Notes)
• 1/2 tsp ground cardamom

For the Mango Milkshake (2 servings)

• 1 cup milk (see FAQs & Notes)
• 1 cup Alphonso mango pulp
• sweetener of choice, to taste, optional

For the Mango Mastani

• Alphonso mango pulp, as needed, optional
• Prepared Mango Milkshake
• Prepared No-churn Mango Ice Cream
• Nuts like pistachios, almonds, etc., for topping, optional (see Variations)
• Diced fresh mango, for topping, optional

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Instructions

Making the Ice Cream Base

• Transfer the heavy cream in the mixing bowl of a stand mixer and whip on medium speed. Alternatively, use a regular large glass or steel bowl and whip using hand mixer.
• Continue to whip on medium speed for about 4 minutes until the cream holds stiff peaks.
• Pour in the sweetened condensed milk into the whipped heavy cream.
• Using a spatula, fold the sweetened condensed milk into the whipped cream until well combined.

Assembling the Mango Ice Cream

• Mix the Alphonso mango pulp and the ground cardamom in the prepared ice cream base.
• Transfer to a freezer safe, glass container with an air tight lid (see FAQs & Notes).
• Freeze for a minimum or two hours before serving (see FAQs & Notes).

Making the Mango Milkshake

• Combine the milk and canned mango pulp in a blender and blend till it turns into a thick, frothy milkshake.

Assembling the Mastani Dessert

• To serve, take a tall glass.
• Spoon mango pulp on the inner sides of the glass to cause it to drip along. 
• Pour the blended mango milkshake in the glass, leaving about an inch gap from the rim.
• Scoop the mango ice cream out and transfer it over the milkshake in the glass, making it float on top.
• Sprinkle some chopped nuts like pistachios, slivered or sliced almonds and fresh mango cubes (if you have) and serve immediately.