Description
This homemade mango ice cream is a creamy, fruity, and refreshing tropical dessert made with ripe mangoes, sweetened condensed milk, and heavy cream. It's a no-churn recipe that's simple to prepare and full of natural mango flavor.
Ingredients
- 2 cups ripe mangoes, peeled and chopped (fresh or frozen and thawed)
- 1 can (14 oz) sweetened condensed milk
- 2 cups heavy whipping cream
- 1 tablespoon lemon juice (optional)
Instructions
- Peel and chop the mangoes, then blend them into a smooth puree. If using frozen mango, thaw completely before blending.
- In a large bowl, whip the heavy cream until stiff peaks form.
- In a separate bowl, mix the mango puree with the sweetened condensed milk and lemon juice.
- Gently fold the mango mixture into the whipped cream, being careful not to deflate the cream.
- Transfer the mixture into a container, smooth the top, and cover it.
- Freeze for at least 6 hours or overnight until firm and scoopable.
Notes
- Use Alphonso or Ataulfo mangoes for the best flavor.
- Add chopped mango or mango pulp for extra texture.
- For a vegan version, use coconut cream and sweetened condensed coconut milk.
- If too firm to scoop, let sit at room temperature for 5-10 minutes.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 30g
- Sodium: 80mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg
