Mango Ice Cream

5 from 1 vote

This Mango Ice Cream is super creamy, fruity, with amazing mango flavor, sweet but not overwhelming! It requires no ice cream machine and only a handful of ingredients. Making ice cream has never been easier!

Prep Time10

Freezing time7

Total Time7 10

Course: Dessert

Cuisine: International

Servings:

Author: Precious

Equipment

Electric beater

Ingredients

2 large ripe mangoes
2 cups heavy whipping cream (500 ml)
14 oz sweetened condensed milk (397 grams)
¼ teaspoon salt
½ teaspoon turmeric powder, for color (optional) sub with 1/8 teaspoon yellow food coloring

Instructions

Cut the mangoes. Place mango on a chopping board. Cut from the top of the mango down each side of the pit. Set aside the pit.
Use the knife to make square patterns in the mango being careful not to cut into the skin of the mango. Use a spoon to scoop out the mango from its skin.
Blend the mangoes. Place the scooped out mango into a blender and blend into a smooth paste. Do not add any water before blending. 2 large mangoes should give you about 2 cups of mango puree. You need 2 cups of mango puree for this recipe.
Whip the cream. Place cold cream into a large bowl. Beat with an electric beater until stiff peaks form It takes about 3 minutes.
Make the ice cream mixture. To the whipped cream, add the sweetened condensed milk, mango puree and salt. Beat with the electric beater until just combined.
Freeze the ice cream. Pour the mango ice cream mixture into a loaf pan (glass, metal or aluminium would work). Cover with plastic wrap making sure the plastic wrap touches the mixture. Place in the freezer to freeze for 7 hours or overnight.
Scoop and serve. Let the mango ice cream rest at room temperature for 15 minutes or until soft and easily scoopable. Scoop and serve!

Notes

1. Use a specie of mango that has less fiber so the ice cream is smooth and creamy.

2. The turmeric doesn't alter the taste of the mango ice cream.

3. Add milk powder to provide structure to the ice cream and also prevent ice crystals from forming. You only need 2-3 tablespoons to get the job done. Add it to the cream when you whip it!

Nutrition