Creamy Homemade Mango Ice Cream
Prep time: 20 mins | Freeze time: 6+ hours | Servings: 4-6
Ingredients
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2 cups Fresh mango puree (about 3 large ripe mangoes, blended smooth)
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2 cups Heavy whipping cream (cold)
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1 can (14 oz) Sweetened condensed milk
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1 tsp Vanilla extract
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Optional: Fresh mango chunks and mint leaves for garnish
Instructions
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Prepare the Mango Base: Peel and dice your ripe mangoes. Blend the flesh until it is completely smooth. For an extra velvety texture, pass the puree through a fine-mesh sieve to remove any fibrous bits. Set aside.
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Whisk the Cream: In a large chilled bowl, pour in the cold heavy whipping cream. Using a hand mixer or stand mixer, beat the cream on medium-high speed until stiff peaks form. Be careful not to over-beat, or it will turn into butter!
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Combine: In a separate bowl, mix the sweetened condensed milk, vanilla extract, and mango puree until well incorporated.
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Fold Gently: Slowly pour the mango mixture into the whipped cream. Using a spatula, gently fold the two together using a figure-eight motion. This keeps the air in the cream, ensuring the ice cream stays light and fluffy rather than icy.
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Freeze: Pour the mixture into a freezer-safe container or a loaf pan. Smooth the top and cover tightly with plastic wrap (press the wrap directly onto the surface to prevent ice crystals). Freeze for at least 6 hours or overnight.
Serving Suggestion
Scoop into a chilled glass and top with fresh mango cubes and a sprig of mint to match your photo perfectly!