Description
A simple, creamy, and delicious homemade mango ice cream that captures the true tropical flavor of ripe mangoes without the need for an ice cream maker.
Ingredients
Ice Cream Base
- 2 cups Cold heavy whipping cream (Use very cold cream for best results.)
- 1.5 to 2 cups Ripe mango flesh, blended smooth (Alphonso, Ataulfo, Kent, or Keitt mangoes are preferred.)
- 1 can Sweetened condensed milk (about 14 oz) (This adds sweetness and creaminess.)
- 1 pinch Salt (Enhances flavor.)
- 1 teaspoon Vanilla extract or a squeeze of lime (Optional for added flavor.)
Instructions
Preparation
- Blend ripe mango flesh until smooth. Taste and adjust sweetness if necessary.
- If the kitchen is warm, chill the mango puree for 15 minutes.
- In a separate bowl, whip the cold heavy cream until it reaches firm peaks.
- In another bowl, mix the sweetened condensed milk with the mango puree, pinch of salt, and optional vanilla or lime.
- Gently fold the whipped cream into the mango mixture in two or three batches to retain air.
Freezing
- Pour the mixture into a container, smooth the top, cover tightly with parchment or plastic wrap, then seal with a lid.
- Freeze for at least 6 hours, preferably overnight for best texture.
Notes
Let the ice cream sit at room temperature for 5 to 10 minutes before scooping to enhance flavor and ease of serving. This recipe can be varied by adding toasted coconut, a pinch of chili powder, or ground cardamom to the mango mix.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Dessert, Snack
- Cuisine: American, Tropical