This Mango Ice Cream will be an absolute hit this summer! All you’ll need is just 3 ingredients and 10 minutes of your time, let the freezer do the rest for you! This easy homemade ice cream is super creamy and sweet, with a delicious zing from the mango which will leave you wanting more.
I love how this Mango Ice Cream has real fruit in it for a boost in nutrition, but it still tastes like a very decadent treat.
For this deliciously creamy mango ice cream recipe, you don’t even need to use an ice cream maker or food processor! All you need is one bowl and a electric mixer.
INGREDIENTS YOU NEED TO MAKE MANGO ICE CREAM:
There are 3 (yes, just THREE!) ingredients used here:
- Mango: You can use fresh mango puree (be sure to use very ripe) or canned puree but adjust the amount of sweetener depending on the sweetness of mango. I have used fresh Alphonso mango pulp.
- Heavy or whipping cream: It helps this ice cream taste rich!
- Condensed Milk: Apart from adding sweetness this also makes the ice cream creamy. if you are using sweetened whipping cream then you can skip the condensed milk altogether depending upon the sweetness of your mango.
HOW TO MAKE MANGO ICE CREAM?
Make a mango puree: dice the pulp of your mango, taking care to remove the skin, and add it to the blender. Blend until it is smooth without adding any water. You can also skip this step by using canned mango puree!
Add the cream to a mixing bowl. Whip the cream using a hand mixer or a stand mixer with a whisk attachment, until soft peaks form. You can also use a manual hand whisk if you don’t have the electrical appliances at home.
Add the mango puree and condensed milk to the whipped cream and mix for 1-2 minutes until they are well combined. Taste it and add more condensed milk if it’s needed.
Pour the combined mango and cream mixture into a freezer-friendly container with a lid. Close the lid tightly. Freeze the ice cream for 5-6 hours, or until it is set.
Ready to eat? Take the mango ice cream out of the freezer and let it thaw for 5 minutes to let it soften a little. Scoop and serve!
CAN I USE SUGAR IN PLACE OF CONDENSED MILK?
Ofcourse, you can! Make sure if your using granulated sugar, then the sugar and mangoes together into a puree.
If you are suing powdered sugar then you can add directly to whipped cream
CAN I MAKE THIS ICE CREAM VEGAN?
You can swap heavy cream with coconut cream and dairy-free condensed milk to make this ice cream vegan.
WHAT KIND OF MANGO SHOULD I USE?
The ‘Alphonso’ mango is the best to make any kind of dessert because of its sweetness and rich flavor. Or any other local variety of mango that has a naturally sweet taste will be perfect for this ice cream.
CAN I ADD ANY MIX-IN OR FLAVORS?
Yes! Crushed nuts like pistachios, toasted almonds would taste great, as well as toasted coconut chips. White, milk or dark chocolate chunks or chips would also be an excellent addition to this mango ice cream. Like a kick of spice? Add a teaspoon of chili powder, cardamom, or saffron to the mixture before freezing to really take the flavor up to the next level!
HOW TO STORE HOMEMADE ICE CREAM?
This ice cream will keep in the freezer for at least 3 weeks. Just be sure to keep it tightly wrapped or tightly seal with lid so it doesn’t dry out and get gummy, or pick up any funny freezer odors.
Here are a couple of tips to make sure the ice cream stays fresh!
- Cover the ice cream with plastic wrap before you put the container lid on it. This prevents ice crystals from forming on the top of the ice cream.
- Store in a flat container instead of a deep container.
- Store towards the back of the freezer (not the door) so the temperature stays the same.
- This ice cream freezes best in a normal refrigerator-freezer, and will become too hard if stored in a deep-freeze freezer.
HOW TO SERVE THIS ICE CREAM?
Serve this Mango Ice Cream on cones, in a dish, top it with mango chunks, chopped nuts etc.!
This is perfect ice cream for serving with cakes, pies, and fruit crumbles or cobblers, or galette and it’s also great for enjoying all on its own with some fresh fruits/nuts or in your favorite ice cream cone.
More mango recipes you might like:
Craving for more ice cream recipes?
Are you making this recipe? Then don’t forget to like and leave your comments for this recipe! I LOVE to see your creations so snap a photo and tag BlendOfSpicesbySara on Instagram with the hashtag #blendofspicesbysara
Reach out to me at blendofspicesbysara@gmail.com and also you can follow me on FACEBOOK, INSTAGRAM ,PINTEREST,TWITTER to see what’s latest in my kitchen!
Mango Ice Cream
Ingredients
- 1 1/2 cup heavy cream
- 1 cup ripe mango puree
- 1/2 cup condensed milk
Instructions
- To prepare mango puree, dice the pulp of fresh mango into chunks. Blend it to a smooth puree without using any water. Or you can use canned mango puree.
- Whip the cream using a hand mixer till soft peaks form. You can use a stand mixer as well for the purpose.
- Add condensed milk and mango puree in the whipped cream. Whisk using the hand blender or spatula for 1 – 2 minutes or until well combined. Taste and if required add more condensed milk accordingly.
- Pour the ice cream into a freezer friendly container with a lid. Freeze for 5 – 6 hours or until set.
- Stand for 5 minutes to soften slightly, then scoop and serve!
Notes
- This recipe can be easily halved or doubled.
- I recommend using sweet fresh mangos as frozen mango are not as sweet so you might not get as much of that mango flavor.
- Sweet, ripe, and aromatic mango-like Alphonso is the best for making this ice cream.
- You can either use fresh mango puree or canned mango puree whichever is easily available to you.
- If you are using canned mango puree, adjust the amount of condensed milk as per taste.
- Do not use water to blend the mango pulp.
- Adjust the amount of condensed milk according to the taste of the mango pulp.
- Do not mix the ice cream for too long after combining all the ingredients.
