No churn mango ice-cream with honey comb crunch

mango icream-3

I have been an on again off again blogger. Whatever I pursued in my life, I always came back to blogging about food. I think this is what I should be doing.

Thinking up about ways to blog, I came upon the Blogging Marathon event organized by Srivalli Jetti of the two great blogs and

The way this event was conducted and the guidelines inspired me to join this group of wonderful bloggers to inspire me to blog consistently. I chose to join the Kid’s delight – Family favourite category for the month of May. For all the archives on this event you can head over to this link

I am starting off this category with a dessert. My BH and kids believe that desserts should be had at any time of the day!

With the mango in season many supermarkets in the UAE are celebrating this fruit giving it well adorned displays and conducting festivals and competitions around my favorite fruit!! My online foodie friends also made it easy to choose the first dish of this series. I knew it had to be a mango Ice-cream.

This is a no churn ice cream with very few ingredients. But I have added a hokey pokey candy to the ice-cream to give it a nice crunch.

Enjoy the king of fruits, in this easy ice cream. My family loves it.

mango icream-2


For the Honey Comb / Hokey Pokey
  1. Sugar – ½ cup
  2. Light corn syrup – 3 tbsp.
  3. Honey -1 tbsp.
  4. Baking soda – 1 ½ tsp
For the Ice cream base
  1. Whipping Cream – 2 cups
  2. Condensed milk – ½ tin
  3. Mango puree – from 2 big mangoes


For the Honey Comb


  1. In a saucepan (Saucepan should be big enough to handle twice the amount of liquid), take the sugar, corn syrup and honey. Mix them all together with a rubber spatula
  2. Sift and keep ready the baking soda
  3. Put a baking paper on a flat baking tray. Spread some oil on it and keep ready
  4. Put the saucepan on medium heat and let the sugar melt
  5. Do not stir this mixture
  6. Keep a glass of water with a pastry brush ready. Brush down any sugar that is there on the sides of the saucepan with the pastry brush dipped in water
  7. If required, keep swirling the pan to even out the temperature in the sugar.
  8. The sugar needs to be an amber gold colour. If you have instant read thermometer or candy thermometer, remove the syrup from heat when the thermometer reads 140C.
  9. If you don’t have a thermometer at hand, take a glass of water and put a drop of the syrup in the water. If the drop turns into a ball that is soft pliable ball then the caramel is ready.
  10. To get a crispier candy, take the caramel a little bit further to around 145C or when the drop of caramel turns into a hard-brittle ball when dropped into the water
  11. Once you take the caramel off the heat add the baking soda and whisk continuously. Be careful, the mixture will rise and come up. Once the soda is completely incorporated (around 3-4 secs), pour this onto the baking tray.
  12. In 15-20 min, the candy will have hardened.
  13. Hit this with a back of a knife or something hard to break this into shards.
  14. Store in an airtight container.
Ice cream
  1. Keep the mixing bowl and the whisk you will use to whip the cream in a refrigerator for about 20-30min.
  2. Puree the mangoes and mix in the condensed milk
  3. Whisk cold whipping cream stiff with a tbsp. of sugar
  4. Fold in the mango condensed milk mixture
  5. Add broken bits of honey comb candy to the ice-cream and stir very slowly
  6. Pour in freezer safe containers, cover tightly and freeze for 4-5 hrs.
  7. When serving sprinkle the hokey pokey candy crumbs for a tasty crunch!hokeypokey1

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#74



15 Comments Add yours

  1. Srivalli Jetti says:

    Zerin, welcome to BM. Hope you will enjoy the run and continue your hobby as well..:)…this no churn mango ice cream is just the right one to pop up, especially with this soaring heat!..that honeycomb crunch is so interesting!


    1. Zerin Bobby Hussain says:

      Thank you for having me for the challenge Srivalli!! Loving the drive this is giving me to blog


    1. Zerin Bobby Hussain says:

      Do try it Anlet. Very simple!


  2. That is a wonderful ice cream there. The honeycomb crunch sounds interesting.


    1. Zerin Bobby Hussain says:

      It adds a nice caramely flavour Harini


  3. Priya Suresh says:

    Seriously am in love with those honeycomb bites, and those scoops of icecream are just prefect to relish anytime of the day.


    1. Zerin Bobby Hussain says:

      Thank you Priya


  4. Ria Samuel says:

    You have explained the making of honey comb crunch in such a detailed way that it would erase off any doubts one had! I loved the mango ice cream recipe too!

    Liked by 1 person

    1. Zerin Bobby Hussain says:

      Thank you Ria!! It’s a boost of confidence to hear such words of appreciation from bloggers like you.


  5. gayathriraani says:

    The ice cream and honey comb combo sounds wonderful. Welcome to the BM family. I am sure you will love it here..


  6. that honeycomb crumb sounds amazing and I just came home with a box of mangoes from the local Pakistani market – I have to try this!

    Liked by 1 person

  7. sushma says:

    Wow, nice and crunchy. Welcome to BM

    Liked by 1 person

  8. Pavani says:

    Welcome to BM group Zerin. Looking forward to your posts.
    That mango ice cream looks so creamy and so delicious. And that honey comb crunch adds a nice texture to the dish.


  9. Zerin welcome to BM!! That mango Ice cream looks amazing. I am particularly fond of the honey comb!


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