Description
Homemade Mango Ice Cream is a creamy, refreshing dessert made with ripe mangoes, cream, and condensed milk. Bursting with tropical flavor, this no-churn ice cream is smooth, easy to make, and perfect for hot summer days.
Ingredients
- 3 ripe mangoes (about 2 cups purée)
- 2 cups heavy cream (chilled)
- 1 (14-ounce) can sweetened condensed milk
- 2 tablespoons sugar (optional, adjust to taste)
- 1 tablespoon lemon or lime juice
- 1 teaspoon vanilla extract (optional)
Instructions
- Peel and chop mangoes, then blend into a smooth purée. Set aside.
- In a large bowl, whip heavy cream until soft peaks form.
- Fold in condensed milk, mango purée, lemon juice, and vanilla extract if using. Taste and add sugar if needed.
- Pour mixture into a freezer-safe container, cover, and freeze at least 6 hours or overnight.
- Optional: Stir every 2 hours during the first 6 hours for extra creaminess.
- Scoop and serve chilled, topped with fresh fruit or nuts if desired.
Notes
- Alphonso mangoes or other sweet, ripe varieties give the best flavor.
- No ice cream maker is required, but one can make the texture extra smooth.
- For a vegan version, use coconut cream and dairy-free condensed milk.
- Add diced mango chunks or swirl in passionfruit pulp for variation.
- Cover tightly to prevent ice crystals from forming.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Churn Freezing
- Cuisine: International
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 310
- Sugar: 28g
- Sodium: 85mg
- Fat: 17g
- Saturated Fat: 11g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 60mg
