Homemade Mango Ice Cream Recipe
Smooth and creamy homemade mango ice cream that uses only three ingredients. Easy to prepare and made without an ice cream maker, it’s definitely a summer treat that everybody would love!
Equipment
- blender or food processor
- hand mixer or stand mixer
- Mixing bowls
- 8.5" x 4.5" loaf pan or any freezer-safe container
- wax paper or parchment paper
Ingredients
- 2 large mangoes (or enough to make 1 cup of mango puree)
- 1 can (14 ounces) sweetened condensed milk, cold
- 2 cups heavy cream or whipping cream, cold
- pinch of salt
Instructions
- Slice mangoes and scoop out flesh, disposing the pit and skin.
- Using a blender or food processor,process mango until it comes to a puree consistency.
- In a medium bowl, combine sweetened condensed milk and mango puree.
- Mix until well combined. Set aside at the fridge to remain cold.
- In a large bowl, pour heavy cream. Using an electric mixer or stand mixer at medium speed, beat cold cream for around 2-3 minutes or until it forms soft peaks. At this point, you just need to thicken the cream.
- Add the mango/milk mixture into the whipped cream.
- Continue whipping at high speed for about 3-5 minutes until it comes to medium to stiff peaks, about 3-5 minutes. Add the pinch of salt after 2 minutes of whipping. Note: Take care not to overwhip at this stage to prevent the cream from curdling.
- Transfer mixture in a 8.5” x 4.5”loaf pan.
- Cover with parchment or wax paper, lightly pressing to flatten.
- Freeze for about 6 hours or preferably overnight.
- Serve and enjoy!
