3-Ingredient Creamy Mango Ice Cream
This homemade mango ice cream is rich, fruity, and ultra-creamy—made with just three ingredients and no special equipment. It’s a simple no-churn recipe that delivers maximum mango flavor and makes a perfect refreshing dessert.
Equipment
- Blender or Food Processor
- Mixing bowl
- Whisk or electric mixer (optional)
- Freezer-safe container (deep preferred)
- Spatula
Ingredients
- 450g ripe mango (fresh or thawed frozen)
- 300g cold heavy cream
- 190g (150ml) sweetened condensed milk
- Optional: 30g finely chopped mango for texture
Instructions
- Make Mango Puree:Peel and chop mangoes, then blend into a smooth puree. If using frozen mango, let it thaw first.
- Whip the Cream:In a chilled bowl, whip the heavy cream using a whisk or electric beater until soft peaks form.
- Combine Ingredients:Add the mango puree and condensed milk into the whipped cream. Gently fold until fully incorporated and smooth.
- Optional Add-In:Fold in 30g of chopped mango if you want fruit chunks in your ice cream.
- Freeze:Pour the mixture into a deep freezer-safe container (e.g., 19x13x6.5 cm). Cover tightly and freeze for 6–8 hours or until firm.
- Serve:Before scooping, let the ice cream sit at room temperature for 15–20 minutes to soften slightly. Top with extra mango cubes if desired.
Notes
- Natural Sweeteners: You can swap condensed milk with honey or sugar, but reduce the amount since these are sweeter. Taste and adjust accordingly.
- Serving Tip: For easier scooping, let the ice cream sit out a bit before serving.
- Texture Option: Add chopped mango or even coconut flakes for a twist in texture.
- Vegan Version: Use coconut cream instead of heavy cream and condensed coconut milk as a sweetener.