Description
This homemade mango ice cream recipe offers a creamy, tropical treat that’s easy to make with just a few ingredients. Using ripe mangoes blended into a smooth puree combined with rich heavy cream and sweetened condensed milk, it’s a no-churn dessert perfect for summer. The optional lime juice adds a refreshing citrusy hint to enhance the mango flavor.
Ingredients
Scale
Fruit
- 2 ripe mangoes, peeled and chopped
Dairy
- 1 cup heavy cream
- 1 cup sweetened condensed milk
Flavorings
- 1 tsp vanilla extract
- 1 tbsp lime juice (optional, for a citrusy kick)
Instructions
- Prepare the Mango Puree: Place the peeled and chopped mangoes into a blender or food processor and blend until completely smooth. Set the mango puree aside for later use.
- Mix the Ice Cream Base: In a large mixing bowl, combine the heavy cream, sweetened condensed milk, vanilla extract, and lime juice if using. Whisk the ingredients together thoroughly until the mixture is smooth and fully incorporated.
- Combine the Mango Puree and Ice Cream Base: Gently fold the mango puree into the cream mixture, blending them evenly while being careful not to knock out too much air from the cream, to keep the mixture light and fluffy.
- Freeze the Mixture: Pour the mango ice cream mixture into a loaf pan or an airtight container. Smooth the surface evenly with a spatula to prevent ice crystals.
- Freeze to Set: Cover the container tightly with plastic wrap or a lid. Place it in the freezer and allow the ice cream to firm up for at least 4 hours or until completely solid.
- Serve: Once frozen through, scoop the mango ice cream into bowls or cones. Optionally, garnish with extra mango chunks or fresh mint leaves to elevate the presentation and flavor.
Notes
- For best flavor, use ripe, sweet mangoes like Ataulfo or Alphonso if available.
- The lime juice is optional but adds a nice citrus contrast to the sweetness of the mango.
- This recipe requires no ice cream maker; the mixture is simply frozen for a no-churn method.
- To improve texture, stir the mixture gently every hour during the first 2-3 hours of freezing to reduce ice crystals.
- Store leftovers in an airtight container to prevent freezer burn and maintain flavor.
