Where to Find Kesar Mango Pulp
This recipe uses kesar mango pulp, which is easily found in Indian grocery stores year round or online. The brand that I regularly go to is Deep Kesar mango pulp which was regularly used in mango lassis that I drank growing up. One thing to note is that although the cans say “mango pulp”, it is simply a smooth mango puree that isn’t chunky or pulpy like orange juice that is marketed as containing pulp.
Kesar Mango vs. Alphonso Mango Pulp
For this recipe, I tested both kesar mango and alphonso mango pulps. Either can be used for this recipe; however, there are slight differences in appearance and taste based on which pulp you choose. The differences between these mango pulps is the result of the differences between the kesar mango and the alphonso mango varieties. Kesar mangoes have a brighter orange color and more intense sweetness than the alphonso mangoes which are more subtle in color and delicate in taste. So if you want an ice cream that has a sweeter, more pronounced mango flavoring and coloring, I would recommend the kesar mango pulp whereas if you want a delicate and subtly sweet dessert, go for the alphonso mango pulp.
3 Simple Ingredients for a Creamy No-Churn Ice Cream
The three other ingredients that make this no-churn ice cream come together so easily are…
Condensed Milk - The condensed and evaporated milk has little or no water which ensures that the ice cream is creamy, not icy like sorbet Evaporated Milk Cool Whip - The other key ingredient is Cool Whip which yields a light and airy ice cream that doesn’t require churning. You can alternately whip heavy cream to soft peaks to get a similar effect but I prefer just to use Cool Whip which saves me the extra step of whipping which is just one more thing I don’t want to worry about on a hot summer day.
