Mango Ice Cream

Mango ice cream is a creamy, refreshing dessert made with ripe, sweet mangoes. It’s smooth, tropical, and perfect for hot summer days. This no-churn recipe is easy to make with only a few ingredients and no ice cream maker required.

Why You’ll Love This Recipe

• Uses fresh or frozen mangoes.

• No ice cream machine needed.

• Creamy texture with a natural tropical sweetness.

• Perfect for summer desserts and parties.

Ingredients

• 2 cups ripe mango pulp (fresh or frozen, blended until smooth)

• 1 cup heavy cream, chilled

• 1 cup sweetened condensed milk

• 1 tsp lemon juice

• 1 tsp vanilla extract (optional)

Instructions

1. Prepare the Mango Puree

• Peel and chop ripe mangoes.

• Blend the mango pieces into a smooth puree.

• Stir in lemon juice to enhance the flavor and prevent browning.

2. Whip the Cream

• In a mixing bowl, whip the chilled heavy cream until soft peaks form.

• This step gives the ice cream a light and creamy texture.

3. Combine Ingredients

• Gently fold the mango puree and condensed milk into the whipped cream.

• Add vanilla extract if using.

• Mix until smooth and fully combined.

4. Freeze the Mixture

• Pour the mixture into a freezer-safe container.

• Cover with plastic wrap or a lid to prevent ice crystals.

• Freeze for at least 6 hours or overnight until firm.

5. Serve

• Let the ice cream sit at room temperature for 5 minutes before scooping.

• Serve in bowls or cones.

• Garnish with fresh mango cubes or shredded coconut.

Tips and Variations

• Extra flavor: Add a swirl of mango puree before freezing for a ripple effect.

• Spice twist: Sprinkle a pinch of cardamom for an Indian-style mango ice cream.

• Sweetness check: Taste the mango puree before mixing. If it’s too tart, add a tablespoon of sugar or honey.

• Storage: Keep frozen for up to 2 weeks.

This creamy mango ice cream brings the taste of summer to your table with every scoop. It’s a simple, homemade treat that everyone will love.