Mango Ice Cream
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.
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.