Creamy Homemade Mango Ice Cream 🥭🍦
Silky, tropical, and no-churn—this 4-ingredient mango ice cream is bursting with fresh fruit flavor!
Ingredients (Makes 1 pint)
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2 cups (300g) ripe mango, puréed (about 2 large mangoes)
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1 cup (240ml) heavy cream, cold
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½ cup (120ml) sweetened condensed milk
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1 tsp lemon juice (enhances mango flavor)
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Pinch of salt
Optional Add-Ins:
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½ tsp cardamom or vanilla extract
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2 tbsp toasted coconut flakes
Instructions
1. Prep the Mango
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Blend mango chunks until smooth. Measure 2 cups purée.
2. Whip the Cream
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Beat heavy cream to stiff peaks in a chilled bowl.
3. Combine
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Gently fold mango purée, condensed milk, lemon juice, and salt into the whipped cream.
4. Freeze
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Pour into a loaf pan or airtight container. Swirl in extra mango chunks if desired.
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Freeze for 6+ hours (or overnight) until firm.
Tips for Success
✔ Use ripe mangoes (Ataulfo or Alphonso varieties are sweetest).
✔ No condensed milk? Substitute ¾ cup powdered sugar + ¼ cup milk.
✔ Creamier texture: Stir mixture every 1-2 hours during freezing.
Why You’ll Love This
✅ No ice cream maker needed—just a hand mixer!
✅ Bright, natural mango taste (no artificial flavors).
✅ Dairy-free option: Use coconut cream and coconut condensed milk.
Serving Ideas:
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Top with fresh mango cubes
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Drizzle with honey or chili powder (for a Mexican twist)
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Sandwich between cookies for ice cream sandwiches
Want sorbet-style? Skip the cream—blend 3 cups mango + ¼ cup honey + 1 tbsp lime juice and freeze. 😊
Need a faster version? Use frozen mango (thaw slightly before blending). ❄️