Desserts / Recipes

Saffron Sunset Mango Delight: No Churn Mango Ice Cream

The summer sun is high up in the sky and there’s no better time to indulge in a cool, creamy delight like this Saffron Sunset Mango Delight! Mango season gets us all a bit crazy, ordering carton after carton of mangoes. It’s not uncommon though, to find yourself with a surplus that starts to show signs of ageing. Fret not, because I’ve got a way for you to turn those wrinkled mangoes into something truly wonderful! 

I have to confess that this recipe is stolen! My mother-in-law has been making this recipe for years and the best part about it is that you can replace the mango for any fruit you like. No matter the season, she always has a box of homemade ice cream in the freezer for us. So yes, I stole it! But I did add my own little twist in the form of the spices. Why have a plain mango ice cream when you can enhance the flavour with saffron and cardamom? 

We’re lucky to have a family friend who has a cardamom farm and often gives us the most vibrant and aromatic cardamom imaginable. Naturally with these little magic pods lying in my kitchen, I find myself reaching for them every time I’m cooking! The cardamom is ground with the sugar to incorporate it into the ice cream. Let’s not forget the golden threads of luxury – saffron! We’re only using a pinch but the subtle, floral aroma of saffron elevates this ice cream and makes it feel a bit more rich and opulent! There are many ways to bloom saffron, a favourite of which is to simply add an ice cube to the threads and let it come to room temperature. I opted to grind the saffron lightly in a pestle and mortar before blooming it with some warm milk. I didn’t want to mess up the ratio of the ice cream so I used two tablespoons of milk from the measured 1 cup. 


This recipe might seem easy and don’t get me wrong, it is,  but as we all know, it’s the simplest recipes that require the most attention. Get one thing wrong and your ice cream won’t set. The only appliance we’re using is a mixer so it’s only natural that you’re going to need the best one. I used the Wonderchef Sumo Silverado to execute this recipe and boy am I glad I got my hands on this appliance. 

It’s perfect for the multitude of mixing needs you might find in an Indian kitchen. From dosa batters to garam masalas, I’ve done it all in this mixer and done it successfully! I love the unique bottom of the Sumo mixer Grinder because even if it does occupy a tad bit more space on the countertop, it prevents the mixer from shaking about. I don’t need to stand by with one hand on the lid anymore! 

In the testing phase I had initially selected the middle jar for the job and since the blending is done in stages, I didn’t realise how much space I would need. Once I added the cream and milk, I realised I had overshot the max line by quite a bit. The thought of having to dirty another mixer jar at the last stage didn’t sit well with me so I risked it all by continuing to use the middle blender! Would you know? Not a drop spilled! Now I wouldn’t recommend overfilling your mixer jar but this just goes to show how secure the lid is. When they say airtight, they mean it! 


We’ve gone to the trouble of making homemade ice cream and I think it’s important to take it all the way with some extra garnishing! Teeny tiny pieces of mango to amplify the mango flavour along with some pistachios for a contrast in both colour and flavour take this ice cream to the next level. You could use any nuts you like and even replace the mango with strawberries for a tangy twist. Other toppings like desiccated coconut, chocolate chips, sprinkles and whipped cream are also good options. 

Thai recipe requires some planning but the actual prep time is barely ten minutes. Blend, freeze and enjoy! 


Active Time: 15 minutes 
Freezing time: 10 hours – Overnight
Servings: 5-6 


  • Pinch Saffron 
  • 4 Cardamom Pods 
  • ½ cup Sugar 
  • 1 Cup Mango Chunks (Cut into 1 inch cubes) 
  • 1 Cup Milk Powder 
  • 1 Cup Milk 
  • 1 Cup Fresh Cream
  • Garnish
  • Mango chunks cut into extra small pieces 
  • Crushed Pistachios 


  1. Add the saffron strands to a pestle and mortar and grind lightly. Transfer to a small bowl.
  2. Remove two tablespoons of milk from the 1 cup you’ve measured and heat slightly. Add it to the bowl with the saffron and allow it to bloom. Set aside. 
  3. Remove the seeds from the cardamom pods and add it to the Sumo Mixer blender jar along with the sugar and blend until powdered. 
  4. Add the mango chunks and blend until you get a smooth pulp. 
  5. Add the milk powder and blend until incorporated. 
  6. Scrape the sides down and add the reserved milk along with the saffron milk and blend well. Check the mixture at this stage for flavour and make adjustments if needed. 
  7. Add the cream to the blender and mix only for 1-2 seconds. Do not overmix the cream. 
  8. Transfer the mixture to an airtight container and place in the freezer for 12 hours, overnight or until it’s set. 
  9. Serve along with mango chunks and crushed pistachios. 


  • Be very careful with the measurements as too much of sugar, milk or cream can affect how the ice cream sets. 

Author:  Sneha Sundar is the creator of You Dim Sum, You Lose Some; a philosophy she adopts both in and out of the kitchen.

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